The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego. It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it. Here it is, and Susan, I’m forever grateful to you!
http://www.flickr.com/photos/33569048@N05/sets/72157618730642157/
Same formula as the 76% hydration baguettes I made before. However, a few changes took place:
Flour - switched to KA organic all purpose flour from bread flour
Having become more comfortable handling slack dough by referencing to dough kneading and shaping techniques from Susan of San Diego, SteveB of Bread Cetera and Mark of the Back Home Bakery.
And for the first time, I heard my baguettes "sing".
Bundt shape for a colleague's birthday:
https://www.flickr.com/photos/33569048@N05/albums/72157618022118071/with/3529688077
Adapted from a friend's home recipe, made with mashed bananas. Very moist and light interior.
Used Trader Joe's white whole wheat flour for the first time. Couldn't tell the difference between KA and TJ flours.
KA $5.99, TJ $2.99.
090515 follow-up observation:
My another 'first time' experience. As always, I'm having fun while learning new skills and trying out new recipes.
It's a spiked dough retarded since Sunday.
New technique applied: Covering the bread with an inverted dutch oven while baking.
http://www.flickr.com/photos/33569048@N05/sets/72157618023122996/
I guess all the hard work and sleepless nights, even the dark circles under my eyes, are well worth it:
http://www.flickr.com/photos/33569048@N05/sets/72157617903700219/
A variation of my previous 100% whole wheat sandwich bread. The lightest and the most aromatic I've ever achieved.
Little Yippees have had all these sandwich breads that I've been testing for weeks. They are begging for a change. Here it is, something different on the table for breakfast:
https://www.flickr.com/photos/33569048@N05/albums/72157617619002761/
http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/
Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong. Next time I'd go to bed while it rises and not check on it every 15 minutes.
