Hopefully this isn't seeming too much like a broken record. This is now my 10th week of baking Hamelman's Baguette's with Poolish. After my slightly ridiculous post last week, I'll keep it brief. This week I used my new postal scale to get exactly 0.067% yeast in my poolish (0.1 grams).
I used to love buying the delicious multi-grain breads that were so popular at New England bakeries. At my new home in Northern California, good multi-grain loaves are surprisingly hard to find.
I've made this bread many times as seen on my blog, with a biga naturale, overnight fermentation, braided loaves, rolls, and just as the recipe comes from the http://www.kingarthurflour.com bread site, listed in the recipes section. Today I wanted to have a loaf ready for dinner and since I was making my usual sourdough loaves to try out in my iron combo cooker. I prepared my biga and levains last night. We love the nutty flavor of the Scali loaves with added sesame seeds. I especially like making the Scali Hoagie rol
My California son makes this bread most weeks, but recently he bragged about success after adding 1/3cup of sourdough starter instead of the white vinegar. I don't think his friends are too picky, but evidently this loaf received rave reviews. Not about to be outdone by a nearly 50 year old kid I decided to give his method a try. Had the dough mixed and sitting on the counter when the other son called to ask me to babysit today, yet another half day at school for the girls.
The other day I stopped into a Whole Foods store in the hope that I could find some white rye. I couldn't, in fact the person I spoke to had no idea what white rye was. But there on the shelf were bags of King Arthur Italian Flour. Wow! No shipping. But what to make? I decided on Ciabatta. Specifically Hamelman's Ciabatta with Poolish (p.
Hello,
Weeks after my school year's over I finally have time to sit down and relax before flying out to West coast for a conference. I decide to bake a loaf in my toaster oven, enjoy the process, and eat it for dinner. Haven't cut it open yet.
Due to its being a quick practice loaf, I didn't use weight for measuring; instead I used volume
Ingredient:
2/3 cup of KA AP Flour
1/6 cup of GM WW Flour
1/6 cup arrowhead mill Rye Flour
Greetings everyone!
After I try to baking country bread from one month ago. Many failed stone bread enter my stomach. So my stomach start to strike now,"I want soft, sweet, oily bread...(^_^)"
I have no any special patterns for baking. Maybe baking bread like buttermilk cluster is a good idea for me. I can try to use my pot again(^_^).When I see GSnyde very nice Challah photos in Thanksgiving, I like this Challah so much. I try to braid my first braiding pumpkin bread this time. I'm not sure, I hope they're also Challah.
Trying to lose weight as a bread baker is really the pits. It is really cramping my baking frequency! But with the holidays coming I wanted to make some "decorative" bread so I decided to give the Epi another try. While previous efforts were not necessarily failures, I figured it would be a good chance to explore my skills (whatever they might or might not be!)
