I used a small amount of organic rye flour, perhaps 10% in my white bread flour starter and that seemed to kick things up a bit.I have reduced the proofing time to 40 minutes on the batard and while a little easier to score, my lame work still needs work. Next bake I will try a 35 minute proof for the batard/ baguette.
. . . just rolled in to flavour town! This is one of the nicest tasting loaves I have ever produced. I am totally hooked on sourdough now, am using dabrownmans excellent SD methods of work and am achieving the best tasting bread I have ever baked! THANKS dabrownman, you are DMAN!
My next project is to re-bake all of my favourite recipes dman style in sourdough!
60 grams 100% levain
195 g bread flour
30 g whole wheat
45 g organic rye
210 g water
Since my mutant loaf a couple of days ago I have spent great care in both pre-shaping an shaping and the results are much better. New to sour dough baking on a regular basis I let the first 2 batches proof for an hour and scoring was most difficult. I suspected over proofing. On today's bake I proofed the loaf on the right for 50 minutes and it was reasonably easy to score, though I had trouble with the lame and had to use a serrated knife. The loaf on the left, which proofed longer was nearly impossible to score by any means, so definitely over proofed.
Okay this loaf definitely blew a tire and I am not sure why. Overproofed? Underproofed? Poorly shaped? Poorly scored?
This was a simple lean hearth loaf using my new SD starter and following dabrownman's excellent instructions:
http://www.thefreshloaf.com/node/34282/modifying-peter-reinharts-recipes-sour-dough-starter
I just baked a half batch using Syd-a's, recipe. Great recipe and great pita the very first time:
Well my nieghborhood has turned into a reclamation camp. I had EMS and Technical Rescue workers from as far away as the State of Illinois set up in front of my house for two days:
These people are here to help my friends and neighbors, so I baked a big batch of Pulla -- 4 loaves to help feed our helpers. It was a hit with the Fire and EMS people on the scene.
. . . bake on a day like today. I baked cheese bisquits from PR's ABED. I'm afraid I haven't had much appetite these past few days as the southern half of my province, my town and immediate nieghborhood have bee hit hard by record flooding. My first thought was to bake something up for the troops in the 'hood, but they were gone by the time these were out of the oven.
The first photo shows my home on Grotto Road, Canmore, Alberta, Canada, looking soouth east:
I had a hankering for something sweet and PR's cinnamon buns from ABED turned out great last time. Both raspberries and blueberries, my favourites, were on sale 2 for 1 this week, so I also wanted to bake with berries. My inspiration ws to take a handfull of rasps and a handfull of blueberries, coarsly chop them and spread them on the first part of the ready go roll cinabuns:
I googled and came across a vbery interesting recipe where the baker was doing tiramisu in cupcakes:
http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html
I baked some lady fingers in a cupcake tray, cecided there was not enough room for filling and baked the rest of the ladyfingers in small ramekins with lots of room for yummy filling AND for cupcake bake layers.
I finally got up the nerve to try this recipe and to my surprise, was not that difficult. I had this batch of dough on the go when Floyd posted his raspberry version. As raspberries and blueberries are my favourite field berries and are (almost) always in my fridge, I used a half and half mix of berries. This is a seriously tasty coffee or dessert bread and one of the best things I have ever taken out of my oven. As Floyd says, "HEAVEN!" Amen to that.
