Piergiorgio Giorilli is a baker in a league of his own. His years of experience and effortless skills speak volumes. He is a true master! I have known of Giorilli for sometime now, yet I haven’t until now made a panettone in accordance with his methods and formula.
This recipe is adapted from the book "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. The original recipe is a straight dough made with yeast and I changed it up to use a white sourdough starter.
Bialys are mainly a New York kind of thing, and if you have never had one you owe it to yourself to bake some and you will never look back.
Most of the breads I bake need to rest 1 to 2 hours before eating, but with these you can feel free to slather on some butter or cream cheese when they just come out of the oven.
Good Evening my fellow baker:
I dried my active sourdough starter and save it in a food save bottle before my trip. Now after about one month and two weeks away , I am trying to reactivated it.
I am now on the 2nd day of feeding(with mixture of rye and whole wheat flour, and at 100% hydration) my starter seemed to bubble nicely but when I tasted it, it is not sour! My first liquid I used in feeding it was fresh pineapple juice but now after the 3rd feeding in two days, I used water.
Is my starter ready to be use or do I need to wait until it is sour?
These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.
It came in at 45% whole grains and 80% hydration. The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.
The No Stir Sourdough Starter
This last week I started a vigorous rye starter by simply pouring water over rye flour and leaving it alone, covering it. No stir, no mixing, just stand alone at 75°F and watch.
This time I want to avoid, skip over the stinky bacterial population growth in the starter so I'm pouring sauerkraut juice over flour to see what happens. Same 74°F to 75°F temperature.
Instructions:
This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added. After it had doubled in volume we put it in the fridge for 24 hours.
The dough really rose in thefridge during the retard. Right is the dough after deflating, just before dividing.
For October ARTE market, I baked 3 types of bread: Flaxseed Rye , Rye pain au levain, and the popular Roasted garlic bread. I baked a total of 20 loaves, 500 gr each 3 days prior to the Market day.
Does anyone else struggle with naming their breads, or is it just me?
Anyway, this turned out really nice so I thought I'share it :)
I've been feeding my starter wit a mix of 70% whole wheat and 30% whole rye flour; and I've also been experimenting with sandwich loaves, so I thought why not mix both ideas?
The general recipe is this:
Bread flour: 300 gr. (50%)
Whole wheat flour: 120 gr. (20%)
Whole rye flour: 180 gr. (30%)
Salt: 15 gr (2.5%)
Water: 500 gr. (83.3%)
Levain: 120 gr. (100% hidration) (20%)
