lumos's blog

XXXIII – My Take on Pain l’Ancienne by Flourish Craft Bakery

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 When I encounter really tasty bread from a bakery or at a restaurant, my usual reaction is ‘God, I want to make this myself!,’ and start going back and forth on my palate-memory lane, playing with formula in the attempt to re-create the flavour, aroma and texture I enjoyed.  Many of my bread recipes are born like that rather than following/adjusting the recipes I found in books or on internet.

XXXII - Baguette Traditional a la Samuel Fromartz....-ish

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  Been a long time since I blogged properly about the bread I baked. I was baking at least a couple of times a week during those absent days, as I’d always done, but haven’t got around to blogging about it, for one reason or another.  But today, I finally decided to gently and timidly ease myself back into my old bread-blogging routine, starting it with my recent (like, yesterday…:p) baguette. 

XXX - Little Salkeld Multigrain Sourdough |Trial 2

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Baked another batch of Multigrain sourdough using Four Grain Flour Richard (Ruralidle) kindly gave to me.   For this batch, I incread Four Grain Flour to 33% (=the proportion to main dough flour.  About 27% including levain) and used Dove's Organic Bread flour instead of Waitrose Leckford Estate strong flour.  Also I doubled the amount to make two loaves.  Dove's flour (12.5%) is lower in protein than Waitrose's Leckford Estate (13.6%),  so I did a few extra S & F to make sure gluten development is sufficient enough, but other than those changes everything

XXVIII – Just to Prove…

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….that I’m still baking!

The photos of some of the breads I’ve baked since Christmas.

 

 These are three loaves I baked to take to my in-laws for Christmas and Boxing Day dinners. Nothing special, just a few selections from my regular loaves….to play safe.

XXVII – Seeded Sourdough Bagels

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….Gosh, been really busy last few weeks and haven’t been able to post or blog for at all. A few people gave me PM/email messages, concerned about my absence (Thank you! :)), so thought I’d better re-appear once before Christmas just to prove I’m still alive and baking!

 So, here’s my last blog in 2011…..Seeded sourdough bagels.

 

XXVI – Back to the Basic : My Basic Sourdough with Walnuts, Revived.

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  This is a bread using my most basic dough which I’d been using for a long time since I first started tempting to make sourdough-based Pain de Campagne-type bread.  It’s simple, versatile and taste quite good without too assertive or too distinctive. It is good enough to bake as plain, basic sourdough bread but also good with various fillings, like dried fruits, nuts and seeds, etc…..or it was. Actually, I hadn’t used this dough for a long while.