breadbakingbassplayer's blog

If your starter is over fermented... Don't mix the final dough with it...  This happened to me again this morning...  I proceeded to mix the final dough with the overfermented starter...  The dough never came together and remained a sticky mess...  Yuk!

I should have just tossed out the starter and started over and not wasted 2kg more of flour...

Hi All,

I just wanted to share with you my final bakes of 2009.  I was unable to post them earlier as I went to Japan for Christmas and New Years...  This was a year of much improvement for me, perfecting my version of baguettes, getting the hang of sourdough, refrigerated bulk fermentation, baking very large loaves, making pizza dough, and kneading large quantities (7-8kg) of dough by hand successfully.

Wishing all of you much baking success in 2010.  Now I'm off to do my first bake of the 2010.

Cheers,

Tim

Hi All,

Just wanted to share with you some pics of the 2.2kg miche that I baked on 12/13/09...  It's the biggest bread that I have ever baked, and one of the best tasting...  Enjoy!

Tim

So last night I threw out over 5kg of dough. After making 2 succesfull attempt at making a variation of based on Shiao-Ping's Artisan III class at the SFBI:

"Miche, Sourdough with Two Levain Builds: 230% in Final Dough"

I decided to increase the recipe to about 5kg of dough... as I have an office party to bring bread to tomorrow...

Flours that I have used:

Hecker's Unbleached All Purpose Flour

Hecker's Whole Wheat Flour

Gold Medal Whole Wheat Flour

Arrowhead Mills Organic Unbleached All Purpose Flour

Arrowhead Mills Organic Rye Flour

Whole Foods Market 365 Unbleached All Purpose Flour

Whole Foods Market 365 Whole Wheat Flour

King Arthur Unbleached All Purpose Flour

King Arthur Unbleached Bread Flour

King Arthur Organic Unbleached Bread Flour

Bob's Red Mill Organic Unbleached Bread Flour

Bob's Red Mill Semonlina Flour

25% Semolina Sourdough - 12/7/09

Starter Build 1

50g - stiff starter (active)

50g - semolina (Bob's Red Mill)

50g - bread flour (KA Organic)

100g - water

Starter Build 2

250g - all of starter build 1

100g - semolina

100g - AP flour (Whole Foods or Hecker's)

100g - water

Final Dough - 2296g total dough weight @ about 72% hydration

550g - all of starter build 2

500g - AP flour

250g - bread flour

250g - semolina

720g - water