Hey All,
Just wanted to share with you my Big Bad Batards from my 2/22/10 bake. These are approximately 850g-900g and 16" long. They are big! Some of the nicest looking breads I have made in while. I could have let the bulk fermentation go a little longer and upped my hydration... These were about 70% hydration.
Hey All,
Just wanted to share with you some more stuff. This is my own improvisation of Pain de Beaucaire. I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh". For more info, please check out the following websites:
http://www.breadcetera.com/?p=121
http://www.wildyeastblog.com/2009/04/13/pain-de-beaucaire/
Enjoy!
Tim
Hey All,
Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake. I'll post recipes if requested...
Enjoy!
Tim
Ciabatta Recipe:
Ingredients:
60% AP Flour (674g)
35% Bread Flour (674g)
3% WW Flour (34g)
Hi All,
Just want to start out by thanking both MC, and Shiao-Ping for their detailed postings and directions on making the Gérard Rubaud Miche.
Also, since so many people have tried out this method, I figured that I'd try it out too... And my hand crank grain mill arrived a few days ago, and today was a snow day, so no work...
Hey All,
Just wanted to share with you some baguettes that I made last night... Nothing fancy, but I think they turned out pretty nice except for the slightly burnt bottom on a few of them... These are 65% hydration using a firm 60% hydration sourdough starter and active dry yeast... I think it's a variation on Eric Kaiser's Baguette Monge, but using American flours, and a firm sourdough starter instead of a liquid one... It's probably closer to Dominique Saibron's baguettes that do use the firm sourdough starter...
Hey All,
Just wanted to post my bake from 2/7/10...
It is based off of this recipe: http://www.applepiepatispate.com/bread/sourdough-italian-french-bread/
But of course, I don't really follow recipes to the "t"... It's not perfect as there were a few blow-outs, but the crust, crumb, and slightly sour flavor were pretty darn amazing... Here are the pics first. I will post the recipe in a few days...
Enjoy!
Tim
Hey All,
I'm sure you've seen my post here venting about my breads not turning out very well:
http://www.thefreshloaf.com/node/16100/perfect-baguette-eludes-me-my-breads-are-getting-worse
Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:
I have come to the realization that I don't like bread flour... Let me clarify this by saying I don't like making bread with all bread flour...
I recently acquired a 50lb bag of King Arthur Bread Flour through the generosity of Will Slick... It has 12.7% protein...
I find that breads made with all bread flour are too chewy for my taste. I have found that my sweetspot for bread flour is not more than 30% with the remainder in AP flour.
