Dear fellow TFL bakers, I have a challenge for you!
During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great's Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.
Cecilienhof Palace
Hello all,
Here's my first attempt this year at sourdough. For the most part this follows Jeff Hamelman's Bread book recipe for both the starter and the bread. My starter is young, this bake being the first one using it. It has just in the last day or two showed good signs if life and is at least doubling in volume after feeding it.
So one of the biggest things I've taken from the broad trip was that 100% wheat breads are much better as a smaller loaf. I've made a few and we sell one at my current work that is scaled at a whopping 40oz and finished in a loaf pan. It's good but every time I have it it's a bit overwhelming. This could just be my preference as more than a few have claimed it their favorite loaf. Regardless Dave Miller's Chico Nut was an awakening for me as the loaf is so pleasant to eat.
I just returned from my latest trip to China for work and was itching to have some decent bread to eat. China is not known for their bread so I was starting to suffer bread withdrawal.
My starter is in serious need of some tender loving care after sleeping in the refrigerator for a couple of weeks so I had no choice but to make a yeasted dough.
I used a good portion of First Clear flour along with durum, white whole wheat (to get a little healthy grains in there), bread flour and some potato flour.
. . . website recommended by the trailrunner -- thanks carolyn!!! And a photo of what is left of the buns!
http://sourdoughsurprises.blogspot.ca/2013/07/sourdough-cinnamon-rolls.html
Had fun combining an ordinary spiral holiday challah with the dragon scoring technique.
This is my favorite brioche dough. Not as dull as french brioche that contains almost no sugar and too much butter, not as "dietetic" as italian brioche that has a touch more sugar but too little taste overall. It's very sweet and buttery without excess (at least for my tastes) and especially the crumb is very very soft (did i ever write how much I detest chewy crumbs?:-) ). The crumb I want is as soft and light as cloud, leaving you with the doubt of having even bitten something. In a word: ethereal.
ingredients:
500 gr flour (50% bread flour and 50% cake flour)
White Bread?!? Been so heavy on the grains all summer I figured it was time to do a simple Sourdough. I used 10% whole grain split even with freshly milled rye and wheat. All went into the levain to help give a nice sour twang to this white bread. When it comes to white bread my favorites lean toward the baguette and ciabatta and less for a traditional sourdough. Must be the crust to crumb ratio. With less flavor in a white bread the higher proportion of crust gives the ample flavor one wants.
Hi - looking for some help.
On checking this loaf after 15 mins I notice that the top crust is splitting away from the sides.
Can anybody help as to why and what I might do to stop this happening.
I like the end look but would be keen to have some input.
With thanks
