JDYangachi's blog

I've been cultivating a sourdough starter, and it was finally time to try to make some bread using it.  I made a small amount of dough (350g), enough for a demi-baguette and a very small boule.

I used a 100% starter and ended with a 75% final dough with 2% salt.

The dough rose for 8 hours at room temperature.  After shaping, I let the loaves rise for 1 hour before scoring and baking for about 20 minutes at 450F.  Two ice cubes provided steam.

Well, I decided to try to make baguettes.  I loosely followed dmsnyder's instructions and Anis Bouabsa's formula (scaled to 80%) from here, with some adjustments based on my schedule and my laziness.  Specifically, I mixed the dough but did not knead it, let it rest at room temperature for about 45 minutes, then parked it in the refrigerator for about 12 hours without any folding.

I've been playing around with enriched dough lately.  I modified my sweet dough formula from here, basically replacing 1 egg with milk and decreasing the amount of butter slightly.  I should note that I have been Inspired by many recipes and photos for Hokkaido Milk Bread using tangzhong (including Floydm's).

Tangzhong

20g AP flour (I use King Arthur unbleached)

I was visiting my sister in Aspen, Colorado last week and baked these.  I didn't have a scale, so the following are volume measurements. The weight measurements I've given should be pretty close. I will also note that the dough was mixed by hand and there was no kneading involved (except for some turning of the dough to incorporate the butter).

Dough

1 c. whole milk (240mL)

1.5 tsp. instant yeast (5g)

2 large eggs (about 50g each)

6 TBSP. granulated sugar (about 75g)

3 cups AP flour (guessing around 400g)

1 tsp. salt (5g)

I'm visiting my sister in New York and decided to make these last night for today's breakfast.

I have not yet tasted them (I'm still waiting for everyone to wake up) but I think they turned out pretty at least.

The recipe is from Smitten Kitchen, although I omitted the poppy seeds.

I started on a silpat

Hi all. This is my first post.

I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top.  I will probably tent next time.

A few additional pictures:

60g balls

After a long rise.  I didn't actually intend for these to be pull-apart rolls.