carltonb's blog

Rye on couche

Finished Rye

Pugleise

Sesame Semolina

Fridays lesson was a Rye and Whole Wheat sour. The sours were made from their basic white levain.

Now we will be moving into laminated doughs for the next week.

First sours of the school year. Each student makes their own levain over the last 5 weeks.

We made a 40% and 70%

Also made sub buns as well

Carlton Brooks CCE, CEPC, ACE

From eGullet

In our ever increasingly busy world, leave it to Fleischmann's (yes, that Fleischmann's) to come up with the product we all need - and in many varieties.

Yes, it's their Simply HomeMade No Knead Bread Mix (in four flavors) - and it's as simple as making bread in under an hour.  Here are the ingredients for the Stoneground Wheat Bread:

The kitchen side of my facility just purchased a Woodstone gas Fire Oven.

Like this one [url=http://www.woodstone-corp.com/products_ovens_bl.htm][/url]

We have been making lots of pizza, and traditional savory items in cast iron pots and plates.

It is now time to experiment with bread. It has been over 40 years since I have used an oven that gets up to 700 degrees. Any suggestions on baking bread in it.

Thanks

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