teketeke's blog

Hello everyone,

I have a question of this flour "  King Arthur Special Patent Flour " , which I found at local bakery supply wholesaler.

SPECIAL PATENT

12.7% Protein.50% AshMalted, Enriched

Hello everybody,

It has been long time to come here.

I hope that everybody is good and healthy, which is the most important for our lives, I wonder?

Well, I just started to challenge for a perfect baguette that I had been trying yesterday.

But I have had always a very weak oven.   I can't increase the temperature over 430F. :(

I am not satisfied with crust, neither scoring that I make.

Happy Merry Christmas to everybody! and thank you so much, Robyn (RobynNZ)!  She is the one of  TFL members who taught me the great Christmas tree recipe that she found, and more than that, she is  the one who encouraged me to join with TFL. I was very nervous to write about my bread in English. I can't thank her enough as I see that she has been helping everybody here beside me. 

Note:  6/13/2011  To make good crust and flavor for a baguette, especially in summer, I really watch out for the dough temperature more than the time and roomtemperature.

I pulled together in one recipe from my post of Amazing airy baguette that I posted before http://www.thefreshloaf.com/node/22286/amazing-airy-holey-baguettes 

 Because all of the pictures below are broken. Very sorry for this inconvenience, that my computer crushed and lost all pictures I had.

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  I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.

Syd's comment here : http://www.thefreshloaf.com/node/23590/pane-con-semola-rimacinata-di-grano-duro#comment-170093

I made Susan's Norwish Sourdough with raisin yeast water.  I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..

Actually, Japanese call this "Tomato pretzl", I think that is come from pretzel. So, I will write it Pretzel here that is understandable for everyone, even though it doesn't look like pretzel that I usually get here. The texture is very crispy and keep the crispiness for days as same as Ron's *sourdough cracker. They all gone within a couple days. So I don't know the thing exactly. Ron's great formula

( *Here: http://www.thefreshloaf.com/node/22562/sourdough-crackers)

Here are my experiments of David's miche that is absolutely delicious and became my most favorite hard bread. I, who was not a big fan of sour flavor in the bread look for sourer taste in this miche now. I think because of my raisin yeast water doesn't get so sour like acetic acid, it is more like malic acid when I retard it.

 David's miche here: http://www.thefreshloaf.com/node/21644/miche-hit

How I made these miche:

No 1. 4/19( Started at 8 AM) to 4/21:

Updated: 3/31/2011 

 Aki san no Baguette
I want to introduce one of amazing Japanese home bakers Aki who makes great baguettes that I have been trying get the crumb like hers.  I really thank Aki who let me post her great baguettes here. Here is  her blog and baguette's formulas.   And, Please leave a comment for her if you think that her baguettes are great. She will be happy to hear it from you, guys. :)

I made SteveB's croissants today. Here is his formula and method.  http://www.breadcetera.com/?p=117  Thank you, Steve!