Sam Fromartz's blog

I posted two great videos at my blog, about shaping and scoring a baguette. I was hoping to post them here but can't get the embedded videos from youtube to work, so just go to the link.

I am heading to Berlin for 10 days, during which I'll spend part of the time in a bakery trying to learn about rye and whole grain breads. This is for the book I'm working on. If anyone out there has any suggestions for must-see, must-eat, must-do things in Berlin during this frigid month let me know.

Thanks, Sam

There's been some discussion about the baker's percentage formula for the Tartine Loaf in Chad Robertson's book. I thought I'd create a spreadsheet that clarified the formula. As related on page 48 of his book, he gives the baker's percentage but only in terms of the final ingredients. The formula doesn't include the flour and water in the leaven. So while he states the bread has a 75% hydration, it is actually higher, 77% The formula also makes it difficult to convert the recipe into smaller loaves.

I've posted a brief review of the Tartine Bread book here at ChewsWise.com. I've really enjoyed baking with it, and wanted to show off my results of his whole wheat loaf, which is actually 70% whole wheat. Here's a picture. (I also didn't post the entire piece because I've had problems posting on the Fresh Loaf blog). 

Here are some pictures of the winning breads at the Coupe Louis Lesaffre Competition at IBIE from Team USA. They now go to the Coupe du Monde in 2012 in Paris to compete against 11 other national teams. Background on the competition process is here. 

Image: Chipati with chickpea, potato and spinach stew.

I just posted this recipe over at my blog ChewsWise, where I give much longer description. But I thought bakers here would be interested. This recipe makes two large batards or boules.

Sourdough
70 grams stiff starter
80 grams water
60 grams organic white bread flour
60 grams organic spelt flour

One of the challenges for a home baker is to try and figure out how to make a great bread once you've tasted it. Like encountering the Platonic ideal, you recognize it, reach for it and try and duplicate it -- and then you fail miserably and often give up.