breadbakingbassplayer's blog
3/23/10 - Pain au Sarrasin (Buckwheat Bread)
Hey All,
Just wanted to share with my my bake from last night. Pain au Sarrasin, or Buckwheat Bread. I think they turned out pretty nice. I'll use slightly less salt next time, but I'm pretty happy with the result. Enjoy!
Tim
Ingredients:
600g - AP
250g - BF
100g - Organic Buckwheat Groats (freshly milled)
50g - Organic Rye Berries (freshly milled)
3/16/10 - Everything (I had laying around in my pantry) Levain
Hey All,
Just wanted to tease you a bit. I don't have pictures yet, but here is the recipe for something I will call the "Everything Levain". I pretty much had all this stuff laying around in my kitchen, so I wanted to make a bread using all of it... Here is the recipe below. I will post pictures later this weekend.
3/10/10 - Improvised Graham Flour Boules
Hey All,
Just wanted to share with you my recent bake from 3/10/10. These are improvised graham flour boules. I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen. Enjoy!
I am dedicating these to dmsnyder who demands a crumbshot!
Tim
Total Formula
1430g - AP - 60%
524g BF - 22%
14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)
3/8/10 - 50/50 Honey Whole Wheat Miche
Hey again,
Here are some pics of the 50/50 Honey Whole Wheat Miche I baked on 3/8/10. It is 50/50 whole wheat/AP flour. I also freshly milled 1/2 of the whole wheat mixture. The hydration was 68%. It weight about 1.5kg after baking... Enjoy!
Tim
3/4/10 - Poilane Style Miche With Liquid Levain
Hey again,
Here's a Poilane style miche using liquid levain that I baked on 3/4/10. The flour mix was 75% WW, 25% AP at 75% hydration. The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain. The salt was 1.8%. Each miche was about 1500g before baking.
Tim
3/3/10 - Olive Bread
Hey All,
Just wanted to share with you some of my most recent bakes. Here's an olive bread I did on 3/3/10.
Recipe:
5000g total dough yield
1750g - AP
500g - BF
100g - WW
1700g - Water
500g - Pitted Olives (Morrocan oil cured)
188g - Firm sourdough starter (60% hydr)
38g - Kosher Salt
2/23/10 - 2.225 kg Mixed Levain Miche
Hey All,
Just wanted to share with you a very large 2.225 kg mixed levain miche that I baked on 2/23/10. It is roughly 12 1/2" in diameter by 5 1/2" tall. It was well worth staying up late on a weeknight to do. We cut into it on 2/25/10 at a dinner part, and it was worth the wait...
Please excuse the crumb shot as it was from my friend's iPhone under less than stellar lighting conditions...
Tim
