Blog posts

Adoro la Farina di Frumento Integrale e il Lievito Madre. Una metodica attenta nella sua lavorazione, ci regala prodotti dal gusto e dalla consistenza straordinari.

Adoro affondare le mani nel sacco della Farina per poter percepire quella impalpabile e setosa consistenza, resa un po' grossolana dalla crusca del chicco.

Adoro impastarla, lentamente, senza stressarla per assecondare la sua idratazione e la sua elasticità.

Adoro la magia dell'impasto che lievita e comprendere le leggi della fisica e della chimica.

Nothing really special or adventurous here. Baked some seeded loaves and kept one for some cheese that I thought would be a perfect pairing (it was). As I sat down in the sunshine and took the first slice, I decided to take a picture to share or at least to serve a record for myself. 

Since discovering the wonderful challenge of sourdough, I've experimented with a wide range of levain percentages, fermentation times, proof times, etc.

Most of the sources I've read have warned against too-high-hopes for sourdough ovenspring. Sometimes, a baker just wants to see that sourdough CAN really get a rise. 

Also holes. Hammelman's whole wheat Levain, with a bit of spelt extricated from the depths of the freezer.

I am a Chinese ,and I just arrived in America last month to accompany my husband who studys further in NY.Before I went abroad,I have been interested in bakery and tried to do some cakes and breads. In Shanghai ,I was busy finishing my study so that there weren't much time for me to realize my hobby.Meanwhile,some ingredients are unavailable in shanghai. I'm glad that I have a better condition for bakery now.

I am a Chinese ,and I just arrived in America last month to accompany my husband who studys further in NY.Before I went abroad,I have been interested in bakery and tried to do some cakes and breads. In Shanghai ,I was busy finishing my study so that there weren't much time for me to realize my hobby.Meanwhile,some ingredients are unavailable in shanghai. I'm glad that I have a better condition for bakery now.

The Sourdough Seed Bread was one of the first formulas I baked after buying Hamelman's Bread, and I thought it was one of the best tasting breads I had every had. I believe it's been  more than two years since I have baked it, and I wondered why I hadn't made it more often after tasting a slice last night. It is really good.

As I mentioned in my last post, I've been working on a Polish Rye recipe.  I baked it again this weekend and this time took notes.

Preferment

• 180g AP flour
• 120g water
• a pinch of salt
• a pinch of instant yeast

Final dough

a sea of info. think i am more confused now . will have to wade through it.

 thanx again zillfat

It has been my great good fortune to have interacted with a number of extraordinary individuals – some of whom have become my teachers (some in the area of baking). It has also been my great good fortune to have been able to bake in various kitchens and bakeries throughout my baking life to date.