breadbakingbassplayer's blog

Here's the latest bake...  70% Whole Wheat Pain Au Levain...  I'm trying to make a WW bread that also tastes good.  I think this is one of my more successful results...  I'm also working on a new boule shaping method that I'll call the "snail" method...  I think this is the best method as of late for shaping...  I'll post the recipe and method if anyone is interested... For now, here's another 360 degree view along with crumbshot.  Enjoy!

Tim

Inspired by one of Shiao-ping's early bakes...  I'll post a description shortly...  For now, here's a 360 degree view of the loaf...  It's cooling now, so I'll have to post crumbshot pics tomorrow...

Enjoy!

Tim

So this is my last bake of the week...  Rustic slabs...  These are very large loaves weighing between 790g to 830g after bake and are about 15" long x 6" wide x 3 1/2" tall .  The total dough batch was about 4kg...  They contain 5% rye, 10% WW and 85% AP at 70% hydration.  I also used a 10% of my storage SD starter.  Enjoy!

Tim

Hey all,

Just wanted to share with you this bake from 9/23/10.  It is a Tourte Auvergnate inspired by the recipe in Le pain, l'envers du décor by Frédéric Lalos.  His version is basically 80% rye, and the rest in white flour, which is made into a stiff levain.  I decided to make mine with 75% rye flour, and 25% AP flour.  I made the AP flour into a stiff levain, and then with some of the rye flour, I made a rye sour.  Here's the formula, process, and pictures.  Enjoy!

Overall Formula

750g Whole Rye Flour

250g AP

So my friend sent me this link to check out: http://vimeo.com/13181134

I need to figure out if this will make it to the theaters here in NYC...

Hey All,

Maybe this is unsolicited advice, but here goes... 

For those of you who have tried recipes and have failed, my advice to you is to make note of what went wrong, and try it again.  Try it again until you it works for you.  And keep trying until it comes out how you want it to.  This is the only way to get better.  Success is not a very good teacher.  Learning from your mistakes is...  This applies not only to baking bread, but life in general...

Tim

Hey All,