Hi
I haven't been able to bake any bread for a while as I have recently shifted house, and still in the process of unpacking. But I did have a quick go at the same simple recipe that can be found here.
The only difference with this loaf is that i managed to get some multi seed mix from the pick and mix at the local grocery store and added them in.
And here is how the loaf game out. Please let me know what you think.
As stated in a past blog[LINK]. I am taking things back to basics. I am going to do the same simple recipe and try and take in what I have learned from each bake, and improve on my baking skills.
So, here I go. I have not added anything to this recipe like last time. This is just going to be a basic loaf.
The recipe is the same:
3 cups of all purpose flour
2 teaspoons of yeast
2 teaspoons of salt
1 1/8 cup water
This is how I went about making this loaf:
After my go at the San Francisco Sourdough[Link], I though I would have another go with my sourdough but go in a more European recipe. I decided to go French and bake the Pain Au Levain, but the purist version, no commercial yeast used at all.
One thing I did fine with the san Fran loaf that it was not as sour as I would liked it to have been. So with this recipe, I decided to do the whole process over 4 day, the fourth day being the baking day.
So here is my process, Day 01
Hi
Here my first go at an all sourdough loaf. No commercial yeast to be seen. I baked this loaf using the San Francisco Sourdough Loaf recipe from Peter Reinhart Artisan Bread Everyday book. This is my first go at a just soughtdough recipe and I am quite happy with the results. I think then time I wont use a loaf pan and try a boule shape or batard shape. Please have a look and let me know what you think. Cheers
Loaf:
Hi Guys
Just wanted to pop and in show you a loaf I baked the other day. Its an enriched bread with raisin's and fresh rosmary added.
I should have let it proof a bit more but it came out quite well I think. The flavour is brilliant. What I would change is the amout of proofing it had and what tempreture that I will bake the laof at as the cumb is a bit soft, but this might be the result of using butter in the recipe or cutting the bread too soon..
Please let me know what you think and if anyone would like to have the recipe.
Churs
Loaf:
Hi
I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.
Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.
Thanks
Allan
