Ok, so it took me WAY too long to make this after salivating over all of Benny's iterations of his lovely Hokkaido loaves, but I finally did it. Thanks to Benny's very detailed and clear instructions, my first Hokkaido loaf was a success (though I need to get some of his super yeast so I can replicate the explosive rise he gets!)
No bread today (sorry, Benny, didn't get to the Hokkaido bread today), but still had some fun with flour...... I feel like I've got my pasta dough down pretty pat at this point......
400g Caputo Antimo 00
3 large eggs
Tomato paste (to make the liquid equal 230g)
I'll preface this blog post with a big THANK YOU for the input, insights, and recommendations from my prior thread about needing to find my way back to the right timing for my regular loaves. I think I've got it (pending a look at the crumb, but I'm pretty confident from the exterior and the heft (or lack thereof)) of my most recent bake.
430g AP
430g Bread
116g WW
116g Durum
58g Rye
240g levain
794g water
26g salt
The breakdown on the process this time was.......
I was very intrigued by Dan's CB post of the Portuguese Sweet Bread, but I didn't have all of the ingredients to properly attempt the recipe he posted. I did think this would be a good way to use my new mixer with an enriched bread, though, so I instead decided to attempt the Portuguese Sweet Bread from King Arthur.
I followed the recipe exactly, substituting 1.33 Tbsp of Fleischmann's ADY for the preferred 1 Tbsp SAF Gold.
This is the third time I followed Benito's version of Eric's favorite deli rye sourdough. After the first two times, my biggest frustration was my inability to get the rye sour well incorporated with the bread flour after its initial development........enter my new toy. My lovely wife got me an Ankarsrum mixer for Christmas, and even green-lighted me using it a bit early.
My two favorite kitchen appliances:
We had lots of good food yesterday for Thanksgiving, but I was especially happy with the dinner rolls that I made using Maurizio's Super Soft Sourdough Rolls writeup. As promised, these were soft, fluffy, baked up nicely tall, and just downright tasty. Perfect with a little butter, and to mop up whatever was left on my plate!
I've been wanting to make a rye bread for a while to change things up a bit, and finally got to it today (and yesterday.)
I really liked Benny's version of Eric's deli rye (pretty sure this was part of a CB), so I decided that I would follow Benny's post HERE.
I haven't posted in quite some time, but there is rarely a day that goes by that I don't check in here and marvel at the TFL creations. I haven't posted, as I was pretty much making the same bread every week, so not much to share. At some point (early Covid lockdown) I decided to acquire a Pullman pan and work on my sandwich bread. I've been making this loaf with small tweaks to the flour mix here and there, and just wanted to pop in, share, and say thanks..... without some of the wonderful breads I see posted here, I would not have achieved this kind of result.
Alfanso's recent blog post about the classic baguettes that he made, gave me the inspiration to try my hand at baguettes again (I did reasonably well in my first foray, but just hadn't made them again in a few years. I followed the recipe and process from Alfanso's blog entry to the letter, except for extending my bulk proof to 90 minutes, and reducing the retarded portion to 3 hours. They came out......ok. I'm definitely out of shape from a shaping perspective, my scoring needs practice, and I think I prefer a 330g dough weight instead of 310g.
I decided that I wanted to change things up a bit this week, after falling into a rut making the same bread every week for a while. Looking back through some of my favorite breads from the past, I decided that I would bake a rye sourdough with a nod to PiP's 40% rye.
Formula
343g AP
254g Dark Rye (Bob's Red Mill)
38g WW (fresh milled, hard red spring)
120g mature levain (100% hydration, fed WW flour)
385g Water
13g Salt
