This is My First Ciabatta Ever. The Preferment was not fermented thoroughly, which had some impact on the final color of the bread. The flavor is close to Hamelman's Baguette with poolish, very nutty, creamy! It is a hassle to go through, for the first time. Its a good change from wholegrain breads.
This is a Whole Wheat Barley Bread I baked yesterday. The recipe was made to include my barley flour.
Procedure:
Day 1:
Mix the Soaker contents in a Bowl until you form a ball. Put the dough in a an oiled container and leave at room temp. for 24 hours.
Mix the Biga contents in a Bowl until you form a ball. Put the dough in a a large oiled container and into a fridge for 24 hours.
Day 2:
This is from Hamelman's Bread, under (Yested Preferments). I used a Pate fermentee of my baguette dough. I also added no yeast to the final dough. Mixing was very brief with turning the dough in a bowl every 30 minutes for 3 hours, developed the dough well. This is my first time to underdevelop my dough, and using my hand to fold the dough intermittently.
What i ended up with is developed yet soft feeble dough that jumped to life in the oven. The loaves were quite lighter in mass, and the crumb was soft and holey.
Following 4 sourdough baking disasters in a row, a planned not to throw the dough this time. I sprinkled 1tsp of yeast and baked it 2 1/2 hours later.
The crumb shot above is from a slice at one side of the loaf, while the the crumb below is from the other side.
Just to finish off 2010 with a "cheerful ending , my starter has failed me twice. Having ventured on to bake Hamelman's Pain Au Levain with Wholewheat, My Doughs have twiced turned slack and headed to the trash bin instead of the oven, twice in a row? that is a killer. Add this to my lower back pain, iam not inclined to bake anytime soon.
Iam a keen caretaker of my Starter, but lately i was unable to please it. Long story short, i have to keep an eye on it more often, inorder to revive the healthy population i always nourished.
This is my first golden raisin bread. I used Bread flour for both Whole wheat and White. I handeled the dough more than i should, and thus deflated it considerably. The house smelled of Raisins! Really nice bread, and i bet it would taste better toasted.
This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!
Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!
Recently, i've been suffering from BDS between bakes, or when my bread reserve dwindles.
Should i feel OK with that? I don't know.. am i not getting a Life? Possibly, yet, I may just be another Home Baker. I can live with that ;)
What's itching me further is that i, like many, was diagnosed with a mild Lumbar disc hernisis, and therefore with no Bread on plan for the week end.
I'll be baking, nonetheless.
