Hi bakers,
I've not posted here in a while because I got graduated and I was very busy, but I didn't stop baking bread and I'm happy to repost here with a new experiment: baguette!
I wanted to challenge myself with a new shape and new shaping techniques and I have to admit that all the process was challenging but far from impossible!
Well, I'm back with a new loaf of bread! This time I wanted to experiment something new and I decided to mix two of my favorite flours to create what I thought would be the perfect loaf to me.
I choose to go for 20% whole rye flour (that I think it's the same thing as dark rye in US) and 15% whole khorasan flour and all the process was smooth and relatively easy.
But...there is a but!
Hi bakers, I'm back with one of my favorite formula ever: 20 % rye. I have to admit that the last few baked breads weren't very good, and I think that a reason for it could be the fact that I have to adjust the timings with the hot temperatures that are going on here in Italy.
But finally I think I made it, with this rye dough I stared at every passage and I managed to gain the right times almost in every passage; the only issue being the fact that maybe the bulk fermentation could be pushed a little bit further.
Hi bakers,
few days ago I posted a khorasan loaf and I wasn't totally happy because of the lack of spring!
Today I tried again with the exact same recipe and I am proud to say that I now have a ear :)
The spring isn't the biggest but, since khorasan is not a very strong flour (as some of you pointed out), I am happy with it.
The crumb is good and I think that the aromas and flavors of khorasan can compensate this lack of spring, I'. in love with its chamomile taste and smell and with its mildly yellow color.
Hi bakers!
I'm experimenting with sweet sourdoughs and I arrived at this formula after testing another one with less sugar.
This loaf has 100gr of fine unrefined cane sugar and 150gr of toasted walnuts and I think that the sweetness now is on point.
I used half wholegrain flour and half white bread flour, the fermentation was a little bit slower than my normal schedule due to the presence of the sugar (I asked Maurizio Leo and he said so, I thought it was the opposite! Silly me).
Hi bakers!
Today I come here half happy and half unhappy. I'm happy because I baked my first loaf of sourdough using 50% of khorasan whole wheat flour (and I think that this flour is aromatic in such a particular way that reminds me of chamomile) but I'm not so happy because maybe I let the fermentation process gone too far and the bread came out a little bit flat :(.
Hi bakers!
Today I want to share with you a completely new experiment of mine, a loaf that was in my mind for a long time but I have never had the opportunity to bake it.
I tried to create a formula for a slightly sweet bread but I was so scared because of the sugar I had to add: will it speed up the fermentation process? will it ruin the texture of the final result? Those two questions were all I could think of.
Hi bakers!
Today I want to share with you my first experience with a loaf made with the "sift and scald" method; here it is the recipe:
150gr whole wheat flour (you have to sift it 12 hours before starting to mix the other ingredients, the bran that remains has to be soaked in 75gr of scalding water 12 hours)
350gr white bread flour
350gr water
10gr salt
100gr leaven (I made mine with 20gr starter, 40gr white bread flour and 40gr water and let it sit overnight)
Hello, I'm new here but I love the fact that we could share our passion around baking!
I've baked this loaf with the formula from the book called Sourdough. I followed all the instructions and I think it's very good (as this is one of my first experiments).
The flavors are amazing due to the toasted oats that bring sweetness and complexity, the crumb is airy but at the same time very moist, and I think this bread is perfect both for lunch and breakfast!
