This is the high extraction miche i made from Peter Reinhart's Whole grain breads.
For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!
After reading in 'Baking Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond' Ciril Hitz forward by Peter Reinhart>
Hi Folks,
This is my first post... Here it goes!
I'll Have better quality images next time! Sorry
I’ve been following all of your postings for about a month now and loved every bit of what I have read. I too have the same passion, though I turned my obsession into a career.
My latest yeast born obsession was triggered by Bobby Flay's "Throw Down" with Wafels and Digges of Manhattan
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
