CeciC's blog

HI Fresh loafers!!!

It  has been AGESSSSSSS since my last post. I have been baking of coz and practicing what ive learnt in the state. I can finally getting comfortable baking at home. But since the temp and my laziness to my sourdough feeding my fermentation time isnt anywhere close to accurate at all.

For this bread its simple:

40& Liquid Levain (100% hydration, half strongbow and half water) I let it ferment in my room temp for 8-9 hours (sweet smell and taste sweet as well)

70% hydration (half strongbow and half water)

Having heard so much about SFBI, I finally went there for a 5 days sourdough workshop.

Its located up a tiny mountain which offers stunning view to town

Haven't been posting for quite sometime, due to some technical problem with my computer which doesn't display pages properly. Hopefully it gets better with Firefox. 

After reading David post on mixed seeded loaf, I decided to go back to BREAD and bake along. This week I have baked multigrain levain. I have followed the formula to the spot apart from hydration, I up it to 80%+ as the dough felt a little dry when I mixed it. For soaker, I used barley flakes, wheat flakes, oat flakes, flaxseeds, sesame seeds and corn meal. 

I have baked Pumpkin Pain De Mie and Pumpkin and Pepita Rustic bread for Halloween, and two batches of Pretzel.

This is a simple recipe with overnight poolish, since I havent got time to refresh my starter last week so I used overnight poolish instead.

33% preferment @ 100% poolish

70% hydration (withholding 5% to mix with yeast n salt)

10% Rye

90% white bread flour

Build the poolish 12hours before i mix the dough, with unexpected even I have leave it in the fridge for a couple more hours.

Mix the dough and autolyse for 1hour

Dissolve yeast in the remaining water, squeeze into the dough mix well till they come together.

bulk fermentation: 2 hours

It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.

Recently I have been mainly working on BREAD - By Jeffery H.

Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.