This is my 4:30 am labor of love. I think this is what I hoped to accomplish. I hope to move onto Lavain. I have to gear myself up. I have to figure out what happens after Day 5. I feel like I mentally preparing for a marathon when I take in a new challenge.
Hi TFL,
We were visiting friends when their daughter asked if I'd show her how to make some burger buns. In her mid-20s, she's a great cook, and knows a bit about baking. So we made these brioche buns to accompany grass-fed organic beef burgers. The fun part was when the buns came out, and looked so pretty, the "student" bakers immediately Tweeted and FB'd and texted the results to their pals.
This has to be one of the best breads I have ever tasted.
This bread will blow you away!!
The texture is cake like but it's not.
It is just gorgeous, a crumbly flakey crust and crumb.
Sweetness comes mostly from the raisins.
Plus you can adapt the recipe and play around with it as I have done.
In this one, I added almonds and mixed spice but my first one, I used cinnamon,raisins and cranberries mixed up.
NB: DO NOT EAT THE BUTTERED ROLLED OATS...SERIOUS, YOU WILL NOT BE ABLE TO STOP!!
Hello,
I have made a few changes to the KW white poolish. I did a 10 hour preferment, lowered my yeast to I think 1/4. I should have written it down. And, I double bouled my boule. I think they were a bit tighter. They did rise higher. Thank you all! I did forget to S&F till the last 15-30 minutes prior to proofing. Oh the lessons! I have to say I love this! This community is so fantastic. I appreciate all the feedback and Support!
Warm Regards,
Casey
Great recipe, I'm still working on becoming a better baker! I found this recipe on Plotzblog.de (I love Google translate!). The first I made this recipe, I understood afterwards how the buttermilk softens (my way of characterizing) the whole grain bread. I did however want "more lift" or more volume so I tried the second time and added 20% bread flour in place of the spelt.
I used a hard lid covered loaf pan, this was a mistake! The bread rose, hit the roof of the pan and didn't rise to its full potential.
I used 1/3 of the Forkish recipe and made a couple of change ups. First, I left the WW flour out of the levain, but kept everything the same. Second, the first 2 KF loaves I proofed in plastic mixing bowls lined with linen. When proofed, the linen was wet and stuck to the loaf. Ken proofs in wicker bannetons and I am going to have to get off of my wallet and order one.
I just finished my bake this morning; the loaves came out of the WFO just lovely, and I am proud of the new night mixer I have trained and graciously added to the team. His end game isn't baking, in fact, its medical studies and the sort. But he mixes some amazing doughs consistently, and works very hard each shift. I appreciate his efforts, and have been reminding him daily that I find his work ethics impressive and honorable.
Three weeks ago I attempted Marcus's Polenta Pepita Sourdough formula, with a few adaptations. I substituted the pumpkin seeds with sunflower seeds, replaced the whole wheat flour with medium rye flour, and adjusted a few procedures to suit tropical conditions.
Pumpkin Seed Atta Sourdough Batard, Trial 1
This expanded but it has nice crumb. What do you think? I was so surprised based on the boule expansion. I give up trying to fix this photo. Sorry for the view!
Is this from not having a tight enough ball? I tried to get it tighter but it was very sticky. I will try this again. waiting for that 12-14 hour preferment was so hard! I went for the 12 since my kitchen is 75 degrees.
