Blog posts

This is what I baked today!  I started out this morning making some sourdough waffles for the freezer.  Mike likes to have a ready snack of frozen waffles.  While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight.  Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees.

I find this to be rather funny! 

http://www.geoffmetcalf.com/bread.html

What do all of you think about this?  I think it's Hilarous!

Robert

This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.

Recipe:

(BIGA):

65g Starter (85% Hydration)

50g "Sifted" white Whole wheat flour (25%)

50g Whole Barley Flour (25%)

50g Whole Spelt flour (25%)

50g All Purpose Flour (25%)

140g Water (70%)

After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.

(SOAKER):

Hey All,

Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule

I will post a crumb shot tomorrow.

Ingredients

300g WW

Just joined the site.  I have recently killed my kitchen aid mixer.  Walked away from it with too much dough in it.  Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d.  So I have been looking around for new ones.  Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good.   So in true American overkill I came across a deal I couldn't pass up.  I happened upon an old Hobart a200t, 20 qt mixer- for FREE.  So I took it. It works.

just had a go at this one  but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.

Probably the wettest dough i have worked with and quite different from anything i've done before,  will definately do it again  and measure the amount of water that went in next time so that i can give a proper account

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.

Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?

I let the daily feedings lapse on my wonderful original starter, and by Sunday morning it had a fruity smell to it.  I didn't think it was a bad smell, but it certainly wasn't sour!  It almost had a pineapple scent to it.  Perhaps I could have salvaged it, but didn't decide to try.  I tossed it out, and started over.  I still used the yeast recipe from before, but this starter is quite different from the original.  I don't like it as much; it doesn't please me with a redolent yeast or sour smell.  It's a good starter, don't get me wrong, but it's