It ended up taking me a little longer than intended to get another loaf together, the starter has a life of its own, what can I say, and it absolutely refused to activate two weeks ago. I'm letting it sit a little longer before trying it. So last weekend I went back to the all white flour wild yeast starter, and baked this. All flour was KA bread flour.
I have been keeping an eye on an Aussy site for a while and enjoying some of the wonderful ideas they have created in breads.
The bakery is Companion Bakery in Tasmania and they have a still shot live feed of the bakery you can lurk here.
As some of you know I have been working on Okinawa and not been home since early February. Well, I ended up staying longer than I had planned and the pace of worked picked up. Not being able to bake, I thought I would at least start a new starter.
I haven't had to start a starter for a long time, but quickly read up on the process and it did seem familiar. The question was that of flour.
Wife and daughter went to visit family, leaving me pondering which bread to do today.
I went back to basics; I wanted something tasty but simple. No preferment and other techniques that surely improve the final outcome but take a lot of time.
I made something very similar to the http://www.thefreshloaf.com/lessons/addingmore post but added sugar, salt yeast and switched butter with vegetable oil.
The recipe goes like this:
- 3 cups flour
Zeppole were first made in Naples by a baker who sold from a street stand.Today they can be found in bakeries and in stalls. They are usually eaten with sweet wine or dunked in warm honey.
http://turosdolci.wordpress.com
Most woodfired oven owners only use their oven once a week or so to bake pizza or bread at fairly high temperatures. There's another level of cooking available, at lower and constant temperatures, which requires pulsing the oven with small fires. This is useful knowing about both to protect the oven from unnecessary cracking from cold firing and also to expand your cooking repertoire.
Sometimes baking bread seems to be about the challenge and developing the skills and trying new things and so forth. And sometimes it is all about making what you want to eat. When I started bread-making in earnest in January, I suddenly lost my taste for the supermarket bagels I'd been eating happily for several years. Since there is no good bagel place in my immediate area, I simply stopped eating bagels. But then many of you just kept posting and posting and posting your various bagel bakes, and I couldn't stand it anymore. So I decid
This is one of those breads I have been very eager to make, and it is finally done. I am posting about this now, even though the 24 hour rest is not done with yet,because the little man is asleep and I am also trying not to forget any aspects of the procedure.
-my SD starter with the rye meal fermented in the oven with pilot light on for about 12 hours and then I stuck it into the fridge for convenience
-I soaked the berries for about 18 hours, then boiled for about 1.5 hours
Slight Variations on Two More Formulae from Hamelman's "Bread"
I made these last weekend.
75% Sourdough Rye with a Rye Flour Soaker
This was pretty faithful to the original recipe, except that the rye flour had to be cut back to 75%, as I ran out of dark rye flour. Also, it is leavened only by the sourdough; no added yeast. Detail is shown below.
|
Material |
Formula [% of flour] |
Recipe [grams] |
Hey All,
Just wanted to share with you my bake from last night. Ciabatta blobs. I was planning to bake something else, but switched plans last minute... I'm happy with them. They have the most open crumb that I have gotten in a long time... Enjoy!
Recipe is below.
Tim
