Just trying to come to grips with the site for a moment...thanks, and nice to meet you all
Every year we bake up a simple bread for Thanksgiving stuffing. Sometimes it is a poolish, sometimes it is yeast water or a YW and SD combination and sometimes, like this year, it is a simple SD near white bread.
Cari Amici,
oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?
Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella.
Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.
A presto, un affettuso saluto a tutti.
Anna
I admit it. I came upon this by accident. I was experimenting with improving the texture of my 1/3 whole wheat bread by adding 35g of cornmeal to 1000g flour recipie. The texture was what I wanted, creamy, schredable, open, but there was an aftertaste I didn't like. I had softened the cornmeal in 700g boiling water. So I tried the recipie without the cornmeal but measured out the hot water to keep all variables constant. After 30 minutes cooling, I decided why not mix in the 300g whole wheat from the freezer both to warm it up and hydrate the flour.
I made this Tartine Country Rye loaf and I think it came out pretty good. I followed the recipe and anstructions as much as I could, but I don't have a probe therometer to measure water and dough temperatures, so that forces me to adapt a few things in the method. I use warm water without knowing for certain what the temperture is. The levain was more active than I expected in the morning, so instead of fermenting at 78°F, I just let it in the kitchen, which is between 70 and 74.
Obviously, a lot of us are baking or will be baking bread for the upcoming U.S. Thanksgiving. I decided to do a "double" on Ken Forkish's Overnight Country Brown, using a mixture of Red and White wheat berries for the whole grain portion fo the formula.
I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.
I am over the Moon with the results and the taste.
Right now my hands are better so I can do french kneading * over the moon with that too *
Here is the crumb shot.
The formula for this bread is simple and yet so tasty.
Leaven
1tbsp 100% hydration Rye Starter
45g bread flour
5g whole wheat flour
Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.
It has been quite a while, I know, but commitments and chores of life can have a toll on your time. If anyone is is interested in viewing my weekly and market bakes, here is my instagram id : http://instagram.com/MEBAKE _ (add an underscore after MEBAKE).
I needed to take a break from baking and eating rye bread . I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.
I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.
