Satisfying to get a good result on my latest take 6. Takes 4 and 5 were over proofed with my new summer kitchen temperatures. All winter and spring my kitchen was a steady 68F Now that we have real summer it is running 73-75F and BOY does this temperature change mess with bulk rise and proofing schedules!
Still using the SFSD recipe from Crust and Crumb. Last week we went to the farmer's market and as we were passing by a bakery stall my daughter and her husband spied the olive bread. "We want olive bread!"Not being a real fan of olives unless it's in pizza or lasagna, I hadn't really considered making it.
With whole bunch of dark chocolate chunks, homemade orange peel and mango!
Alright, so I made another sourdough and this time, the dough was well proved and I just gave the clay pot another trial run. And because everything went well today, the loaf came out as somewhat ideal, at least to my expectation.
Been lacking behind posting but not baking. All breads from Jeffrey Hamelman's book, "Bread"
1. Norwich sourdough with increased whole wheat (wheat only) with added oat groats and honey - very happy with oven spring
2. Norwich sourdough with increased whole wheat (mixture of rye and wheat) - not very happy with oven spring
3. Norwich sourdough with increased whole wheat (wheat only) using a dutch oven - not very happy with oven spring
Recently I began to try out a rye levain breads, and having leftover rye starter I figured I'd continue on that riff. I cleave off a bit at a time from the remaining rye starter ball and still have a few bakes left in the slowly diminishing ball. For the liquid levain, I used a recently refreshed stiff levain stater.
Baked a lot today to take to a friend's house for Father's Day to share. Made David'd baguettes and my old standby classic sourdough. I really hope our friends enjoy the bread.
I do cheat and use the aluminum baguette baker, as it works quite well.
I always enjoy this enriched sweet bread with a cup of good strong coffee -- anytime! I only changed up one thing from my last back and that was shoe horning it into my oval brotform to proof. Proofing in a hard sided form resulted in more vertical rise vs proofing a braided loaf on a linen couche. I liked the result:
After proofing I egg wshed, sprinkled sugar and ground almond along with a few almond slices. Time for another slice!
Happy baking folks! Ski
These rolls are healthy and tasty at the same time. I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.
I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.
Greetings to all!
It's quite late down here in Aus, and I'm waiting to shape some Pain de Campagne, so I thought I'd quickly knock out my first blog post!
My name is Daniela, I'm 25 and have recently discovered the joy of making artisan bread.
