the P and the C's blog

I'm planning on doing some regular weekend baking and started this weekend with a batch consisting of a 70% hydration sourdough shaped in several ways. This batch made a boule, batard, baguettes, dinner rolls and sandwich rolls. 12% WW flour and 7% rye flour.

Just some pictures from my first venture into pita.

I grew up having papo secos (pops), Portuguese buns, on a regular basis. Everything went in these things or just eaten as is or with soft butter. So, when I began baking bread I had to attempt these and have since made them a few times. When memorial day came around a while back I of course had burgers and I used my papo secos recipe to do so and the result was slamming! A few had sesame seeds and egg wash with honey and others were naked as a Jay Bird..... And not to disrespect the original I made the pops too.

Made a decent and straight forward white wheat sourdough today. Never had a crust crackle as loud and as long as this one did once pulled from the oven. It's went well with oil and balsamic.

 Well, as I wait for the oven to preheat I suppose I can post about what I was pulling from the oven at 1:30am.

One of my favorite books on bread is Lionel Vatinet's A Passion for Bread. Ciabatta is a favorite of mine so it only seemed natural to try my hand at his version. I also wanted to see how well my hands would handle this wet dough.

I spent the last few days working on a 75% hydration sourdough with 10% rye and 10% whole wheat. At the first fold I divided the dough in two and added some inclusions to each half. One half had kalamata olive, fresh rosemary and lavander while the other had hemp heart and flaxseed. For my first attempt I’m feeling ok with the results but I’m sure there’s room for improvements. I hope to gain more experience and confidence with the breads I try out.