It's not often that someone can lay claim to producing the best baguettes in a city, but in Washington, DC Sam Fromartz has done so, thanks to a competition sponsored by a local publication - the Washington City Paper.
After a long break, I'm now able to return to blogging, I hope ...
I don't want to bore you all with my baking problems (although I did with some of you, my "baking friends" ... you know Shiao-Ping!?), but I have to share with you what I think I've learned.
First I'll show you my last (I should say my first) sourdough loaf after a full month of bread thrashing.
[The loaf]
My kids' God Mother came to visit. It was a relaxing Friday night drink on the balcony. The night was clear and the breezes were cool. Autumn has finally arrived.
So, baked a lot this week in the RV. I finally solved the burning problem, thanks to TFL'er's help. The aluminum foil layer was the key. I put aluminum foil on the rack and that did it. I realized that back a few months ago, when we first got in the RV, I had baked some ginger cookies and put aluminum foil on the rack because I didn't have a cookie sheet that fit in the oven at the time. I left the foil in for awhile and was baking pretty decent breads. Somewhere along the way, I removed the foil and didn't make the connection between that and my bread burning.
Every end of the week, I'm so looking forward to my baking. I think it has become an obsession.
Baguette on Friday night, with my old dough from the 5 minutes fresh baked bread. I forgot to add yeast and salt to the dough, but it worked as well, as I had put aside for slow retard rise.
This forum is interesting for someone like me. I began as the audience to which it directs its content; amateur bakers and artisan bread enthusiasts being that crowd. Yet now I'm not just an enthusiast (which some would argue do not belong in the bake shop) but soon to be a member of the baking profession. Makes me wonder if its still suitable to be posting here! But great discomfort at my posts being in the minority, I'll just keep saying whatever comes to mind, no matter my trade.
Hey again,
Here are some pics of the 50/50 Honey Whole Wheat Miche I baked on 3/8/10. It is 50/50 whole wheat/AP flour. I also freshly milled 1/2 of the whole wheat mixture. The hydration was 68%. It weight about 1.5kg after baking... Enjoy!
Tim
Hey again,
Here's a Poilane style miche using liquid levain that I baked on 3/4/10. The flour mix was 75% WW, 25% AP at 75% hydration. The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain. The salt was 1.8%. Each miche was about 1500g before baking.
Tim
Hey All,
Just wanted to share with you some of my most recent bakes. Here's an olive bread I did on 3/3/10.
Recipe:
5000g total dough yield
1750g - AP
500g - BF
100g - WW
1700g - Water
500g - Pitted Olives (Morrocan oil cured)
188g - Firm sourdough starter (60% hydr)
38g - Kosher Salt
I left the East Coast 30 years ago and, except for sporadic family visits, I've hardly been back. One of the things I still long for, after all that time, is a good soft pretzel.
The trick to making pretzels is to slow fermentation at about 65º and utilize a short boiling time, so that the crust of the pretzel has a chance to form without too much heat transfer that will kill the yeast. The result is a plump pretzel, crusty and smooth on the outside and dense and chewy on the inside. Perfect!
