Hello,
It shouldn't matter much, but in case any of my old bread baker friends was wondering, a few months ago Floyd agreed to change my online name to Sam (my name), instead of 'gvz', which was a reference to the pink floyd track of the grand vizier's garden party in ummagumma. Anyway, I wanted to be me instead of some alias. So I am Sam. Nice to meet you. Maybe some day I will put my picture on here.
Hello,
I decided to try making onion rolls, and of course the first thing I usually do when trying something new, is search TFL. This isn't an exact replica but there are several wonderful onion roll recipes and ideas here http://www.thefreshloaf.com/recipes/normsonionrolls
Hello,
This time I decided to try out 100% whole wheat rolls, and added more butter + honey + milk than my previous white rolls. The home-milled whole-wheat is pretty thirsty, so I increased hydration. I estimated this around 78% hydration. The dough was a little bit sticky, but easily manageable. Overall, I am happy with the outcome, these are quite tasty w.w. sweet rolls. :-)
Yields about 1200 grams of dough.
Milk poolish:
222g ww flour
308g milk
0.4g instant yeast
Final:
All Poolish
Hello,
Here was some rolls I made today. I started with a poolish because I did not want any sour at all, and dumped a bunch of real sugar, honey, butter and milk into it. Came out great, and these are very tasty.
The recipe I did:
Poolish:
140 grams whole-grain flour mix (I did a mixture of WW + rye)
167 grams white bread flour
338 grams whole milk
0.6 grams instant yeast
Final Dough:
Hello,
This was my first attempt working with flax seeds. I got a bag of brown whole flax seeds from the grocery store, soaked them at 300% hydration for 12 hrs. Separately, I made a 3lb / 1362g dough at 68% hydration using 90% AP flour, 10% einkorn flour, and a touch of honey (5%). 20% of the flour was a liquid levain at 125% hydration, 50% of the flour was a cold flour soaker at 80% hydration. For the flax seed soaker, I wasn't sure in advance how many seeds I'd want in the dough, so I just soaked a bunch of seeds, more than I'd need.
Hello,
Here is another attempt of soft butter honey rolls. I used the following hydration estimates for the following ingredients: Butter = 17%, Honey = 75%, Eggs = 75%, Milk = 90%. My targeted overall dough hydration was 66%, and fortunately the dough was spot on. Nice and pliable, not sticky at all, but not too stiff/dry either.
Here was the recipe I made w/pics. All flour was KA bread flour, all weights in grams.
Hello,
Here is my most recent attempt/experiment of baguettes. Even after reading articles, watching youtube videos, I am still pretty horrible at shaping a baguette properly. :-) I haven't given up, but after the last 3-4 attempts, I may go back to simpler shapes for a while.
This one is a 33% poolish, 33% sourdough levain, no flour soaker or mash, overall hydration 66%, everything at ambient room temp. All flour was organic KA AP flour. The crumb is decently open, and the flavor is good.
Hello,
I've never yet made a poolish bread, and wanted to try it, so here was my first one. 20% of the flour was the poolish w/baker's yeast (0.2%) at 100% hydration (fermented appx 10 hours). 57% of the flour was a cold flour soaker at 80% hydration in parallel while the poolish was fermenting. Final dough hydration was 66%. All flour was KA AP flour. (I did not cold retard the dough, or make a mash for this bread).
