The real deal.
My recipe
11# KA special
11# Caputo "00" pizza flour (the two flours mixed together to emulate a lower gluten euro flour
2 gal water
5 oz. red star yeast
7 oz kosher salt.
Bulk fewrment for 20+ hours, preshape, shape, 500F til done. No singing.
I'm sorry if i missed this somewhere else--I searched several times and got nothing real conclusive.
I made a sourdough boule today and 'spread' while baking. It was fine when I loaded it in the oven it just then went the wrong way. The dough seemed a bit 'stickier' than it should have when I was trying out this new recipe and I'm wondering if the hydration could have caused this.
Was there too much hydration or is it something else that caused this sideways manuever?
I ran across this video the other day, and was especially intrigued with the slashing of the boules: maybe two seconds for four cuts. Very fast. I also liked the pot of water in the floor of the oven to provide humidity. This is Max Poilane, brother Lionel. Music from Vivaldi, sound effects from the bakery.
I was thinking about adding roasted garlic and maybe some herbs to the popular Vermont Sourdough or Pain de Campange recipes in this forum. Can anyone offer advice on how much of the extra ingredients to use?
Eric
Hey everbody,
This is my first posting here on this forum. I'd like to share this recipe that I have been working on for the past week or so... Lemme know what you all think, and let me know how it works out for you. Thanks.
Tim
Sweet Potato Pugliese Bread
This is an 85% hydration dough. Crumb is very light, airy, and moist...
Makes two approx. 500g loaves.
I received a goofy little item for XMas...an 8-count mini loaf pan...and have 2 questions about its use if anyone here might know. I am hosting a family dinner and thought it might be fun to serve each person their own "little" loaf of both a SF sourdough and a Pumpernickel. So...
1. Each "cup" on the pan is 2.25"x4"...how much dough do I put in each?
2. What length of time would I bake such small loaves?
Thanks, and I wish everyone Happy Holidays!
Apple-Cherry Pie
Ready to Bake
Forgive my slight detour to pies here. I figure it has pastry on the top and bottom so it must be close to on topic!
Sometimes, I end up with large holes throughout my bread. I'm not talking about the nice irregular holes we all know and love, but a giant hole right through the middle of the loaf. I'm not very precise in my baking methods, so I can never pin down what I do differently or incorrectly to achieve this. Does anyone know what causes this (over-proofing, poor shaping technique, low/high hydration, etc.)?
Can anyone advise on what the best way to store a braided challah or other softer bread? I'm planning on baking it tomorrow (Tuesday) but would like it to still be edible on Christmas morning (Thursday). I'm usually a sourdough baker and 2-3 days is no trouble for most of my loafs.
