CeciC's blog

Last week I made a similar loaf which ended up with a flat disc. With enormous help I get from Josh and DA. This week I pull myself together and try again. I got so excited when its out of the oven, coz it looks like a successful bake to me.

Heres my formulae

200G white Levain (100% hydration)

600G Wholewheat flour

400G AP Flour

780G Water 

20G pre-soaked raisin water

20G Salt

3cups Raisin

2Tbs Cinnamon

1) Mixed starter, flour and water autolyse for 60mins

2) At the same time, soak raisins with warm water

I used the most basic formula,

250 G Bread Flour

750 G WW Flour

800 G Water

22 G Salt

3 G Yeast

After mixing it I gave it 3 S&F, and it hold it shape pretty well. Im gonna increase the hydration to 85% to see if it will give me a better crumb. 

BTW This is my first time to get an ear.

Heres the crumb Shot

Following Txfarmer WW sourdough Bagels formula apart from I did a room temp proof rather than a 12hrs retardation.

It gives a nice chewy crumb n crispy crust. But my shaping is a bit doggy. Heres a crumb shot. 

Another Disastrous Bake

Last weekend I misread the book, I ended up with a sluggish layered tartine. 

This week I remember to cut in the add-in, but I ended up with a flat disc. I took a few pic during the process hopefully that could help in spotting the issues.

I am pretty sure I have overproof it as I have warm it up on counter, it expanded quite a bit, shaping isnt the best as it didnt hold its shape. Could it be possible that my first bulk isnt at the right timing as well?

After mixing and before bulk fermentation 

Lately my English muffins bake has been a soft crumb and holes is getting smaller. Not sure what I did wrong.

After reading "Tartine" I tried out its wholewheat SD with Flaxseeds, I substitute Sunflower seeds with roasted Sesame seeds. 

Everything was going well until the second fold. It said in the books to add the seeds during the second fold. I add them in there an perform the S&F as usual. Issues Happened

A Trial Version of Stollen

Followed the Recipe word by word as I havent got any bitter almond nor bitter almond oil I have left that out in this recipe. Will definitely add it when it comes to gift time. 

A crumb shot will be posted when I have it cut up.

It smells so good when its cooking in the oven. cant wait to try it out. 

Thanks to Isand66 inspiration on savory english muffins, who saved me from my plain or sweet boring english muffins. 

I mixed the cooked onion, tomato and dried basil into the dough, with a few S&F, divided and proof for 45 mins.

Heres the crumb n front shot.

After eating it, im still craving for his bacon and cheese *Huff huff" :( , I will definitely grab some bacon for my next english muffins bake.

After my white bread I decided to bake another load with higher whole grain content. 

this is based on peter Reinhardt cinnamon sticky bun, I charge it to 25% wholewheat and sub part of the yeast with sourdough. 

did a 6+ 4 slap n fold and 3 s&f over the initial 2 hours of bulk fermentation, total 3.5 hours till double in size.

I used water wash with bran topping which added nutty flavor from the side it looks like a shreddable crumb. A crumb shot with filling will be posted tomorrow