ananda's blog

Finishing the year with what seems to have become our "regular" House Bread of late.   There is one loaf at just over 1500g scaled dough weight, and one at 1000g.   Crust, crumb and all round flavour are just as I like and aim to achieve.  

I have made this bread before, and posted on it here: http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot

The original formula can be found in:

Hamelman, J. [2004] "Bread: A Baker's Book of Techniques and Recipes" New Jersey: John Wiley and Sons   pp. 213 - 214

Changes I introduced this time round:

 Yields 2 large tinned loaves @ 1064g each

 This loaf contrasts well with the high rye posted on very recently.   A large boule, leavened with a rye sourdough, comprising just short of 25% of the total flour in the formula.

[A 1.7kg Boule made with Rye Sourdough; that's 3¾lb!]

My Foundation Degree students were making their own breads using pre-ferments a couple of weeks ago.   Both a "Biga" and a "Poolish" were available for their use.   They made some very fine pizzas, and an assortment of flavoured breads.

Once they had weighed all their pre-ferments, I noticed there were some "leftovers".

Late in September, and with one week's notice of the event from the Publicity People, I approached my Level 2 students and invited them to enter the Young Baker of the Year Competition.  

These are 2 batches of bread made in College on Thursday of this week.   I have 6 students entered for a bread competition for Young Baker of the Year, with Warburtons.   Their entries are as follows:

The lecturing schedule kicks off in earnest tomorrow, following Induction sessions this past 2 weeks to enable our students to find their way and settle in at the College.

I noted the freezer stock of bread at home, piled high before we went to Crete, was virtually empty, so set up to do some baking over this weekend.

ANOTOLIKA [The Beach House]

9 nights of our Summer Holiday in August 2010

TOO MUCH OF A GOOD THING?