Hi everyone in TFL land, I haven't posted in quite some time, but I have been baking as much as ever and am including some pics from the last few months. I hope to start posting more frequently and will include my formulas for wharever turns out well. All of my formulas are naturally leavened only and use organic ingrediants whenever possible. Thanks everyone, I look forward to catching up with what everyone has been baking.
Howdy everyone. So I'll start out by saying I wasn't entirely happy with this bake, and I used both rice flour and hard white whole wheat, both of which (to my understanding) have lower gluten forming abilities, though I may be incorrect on that.
hello everyone it's been awhile since my last post but I've still been baking 3-5 loaves a week and have been having more consistent results and I was quite happy with this bake. The formula was fairly simple:
I started the Levain with 20g active and ripe starter, fed 10g of my mother mix (80% AP, 15% WW, 5% RYE) and 10g H2O, then about 6 hrs later fed again 20g mix and 20g h20 and was left to rest until doubled (about 4 more hours).
Hi all im wondering if anyone out there has tried the Devil's Tooth Bakery (Outer Sunset, San Francisco) cinnamon rolls? They are a molten caramel buttery wonder, but the dough is thinner and more carmelized then a "traditional" cinnamon roll. I wonder if this is the result of the laminating process? Anywho I was just wondering if anyone out in TFL world knows what I'm talking about so that I can attempt to re-create the recipe at home. I live 5 hours from SF so I can't just pop in to grab one. ; )
Howdy y'all. So I decided to go for it and upped my SD from 70% hydration to 80% and am quite happy with the results. I still have hit and miss success with the higher hydration doughs so I was very pleased with today's bake. Anywho here's the formula, I welcome any comments/suggestions.
Hi everybody. So I decided to make a chocolate bread pudding this weekend using some stale chocolate SD/YW bread i had laying around. The pudding was dense, rich, and over the top delicious. While I'm still working on the chocolate SD/YW bread recipe itself, the pudding batter recipe is pretty straightforward and adapted from an old Alton Brown recipe:
2 eggs
3 egg yolks
3/4 cup sugar
