I do not yet own the book, so this bread is based on xaipete(pamela)'s blog with comments from Mr DiMuzio.
The thing that got me thinking was the attention Mr DiMuzio puts on preparing his levain. My starter had gone about 10 days or so without a feeding. I keep a white liquid starter at 100% hydration.
I decided that my first by-the-book recipe I'd make from Hamelman's Bread would be Vermont Sourdough with Increased Whole Grain. I had my starter bubbling, my scale ready, started adding ingredients to the bowl and--wait a minute--this can't be right. The formula was clearly incorrect (It turns out that I just happened to choose the Bread recipe most fraught with errors). So I improvised the best I could.
SFBI Artisan I, day 5
Today, we baked 3 batches of baguettes - with poolish, sponge and "pre-ferment" (like biga). The didactic portion covered baker's math for doughs with pre-ferments. We reviewed a lot of material on mixing and dough handling. As a "bonus lesson," Miyuki demonstrated special baguette scoring techniques.
Miyuki called this a "Dragon Tail."
Hi All,
Just wanted to share with you my attempt. It is loosely based on foolishpoolish's Brioche au Levain: http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe and the Brioche With Liquid Levain recipe on page 204 of Daniel T. Dimuzio's book: Bread Baking: an Artisan's Perspective. I am doing this completely by hand...
Ingredients:
Liquid Levain:
100g AP (King Arthur)
100g Water
50g Sourdough Starter (100% hydration)
250g Total
The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly. I made two large loaves instead of three so I could make better use of my oven today. The flavor was delicious and we enjoy very much both versions of this sourdough. I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread
SFBI Artisan I, day 4
Yesterday, we looked at the effects of two variables - pâte fermentée and high-gluten flour - on one kind of bread - baguettes. Today, we used pâte fermentée as the constant, and made 5 different breads with it. They were:
1. Pan Bread. An enriched sandwich loaf.
2. Rye Bread: A French-style pan de seigle.
3. Whole Wheat Bread
4. Egg Bread. Very enriched with sugar, eggs and butter and braided.
I decided to enter a couple loaves of bread in the local fair, and thinking about having to achieve a particular result on a particular day made me realize what a sloppy baker I am. Well, maybe "sloppy" is a little negative. Let's say "happy-go-lucky," or "devil-may-care," or "possessed-of-a-certain-breezy-elan" when it comes to bread baking. Or maybe "sloppy" is the right word after all.
This is Baked from hamelman's 40% Rye with caraway, only without caraway seeds as my wife dislikes them in bread
SFBI Artisan I: day 3
I found this recipe on Cookpad. ( Japanese) It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!
My favorite's Bruschetta recipe:
Ingredients
