Elsasquerino's blog

Been away a few weeks 'cheating' with a few hybrid loaves, Hamelman and Forkish's books are full of sourdough recipes with a pinch of commercial yeast. It feels a bit wrong... But tastes so right! It's like playing pool after playing snooker, still great fun but seems too easy. 

And showing off a bit :-)

Following on from earlier posts about confusion with under/over proofing I decided this weekend just to push it as far as I dared on the bulk stage and see what happened. I'm very pleased with the results

Maybe it's a coincidence but there are an awful lot of porridge breads cropping up on here... I like it!

I have lots of packets of seeds and grains kicking around so I thought it was time to get using them. As usual the ideal recipe was found in a list of blog entries by our own DMSnyder I keep bookmarked. 

http://www.thefreshloaf.com/node/16957/5grain-sourdough-rye-sourdough-hamelman039s

Every week I bake a loaf to take to work for lunch each day. The last couple of weeks I've used a recipe from TFL's own Trevor Wilson, for a great loaf with a 65% hydration see here...

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/