Hello,
I have been on a bagel kick recently, I made a few batches of the BBA recipe before I got tired of topped or cinammin bagels. So, I decided to go out on a limb and try these.
So, here is my madness in making them, measurements in Grams & I don't like to weigh less than 10 Grams so tsp measurements were used
Hello to all you bread bakers! This is my blog detailing my adventures in trying to perfect one kind of bread, namely Scottish Morning Rolls. My attempts have all been unsuccessful to this date and my maiden voyages began over six years ago. I am terribly embarrassed by this but it has taken on a whole new significance due to the long buildup to even get to where I am now :-) I shall keep adding to this blog as long as it takes to get it right so it may take some time LOL but am sure with the advice of the good people on this forum I will make some progress, whi
First try at the Vermont sourdough turned out lots better than anticipated. I used a soupy levain as the base for the sourdough, building it over a couple of days. My second try at the baguettes still didn't work out as well as hoped for. Will try again.
Sylvia (Bronx to Barn baker)
A few days ago, dvuong posted a beautiful image of Vienna bread with a Dutch Crunch topping applied. It was so beautiful I just had to try it for myself. I went straight to my copy of Reinharts BBA and followed the instructions for Vienna Bread and the following add in for the history and suggestions for Dutch Crunch. I learned that there are several variations including corn meal and farina that will work, providing different flavors.
...minus the yeast, with a hand chopped 100% skirt steak burger and her friend onion rings.
This is essentially a savory brioche dough. I didn't see the need for the yeast. There's a 24 hour preferment (I did most of it in the fridge,) another one for the dough, which is very highly developed by mixer. The long fermentations contribute a lot of flavor that would be missing due to the intensive mix, which is the thing that strengthens the dough and gives it its beautiful even crumb.
Poolish
250g all purpose flour
250g water
1/16 - 1/8 of a tsp yeast (more if it is cold, less if it is hot)
Mix together and leave for 12 hours.
Dough
300g white bread flour
130g milk (scalded)
unsalted butter 6g
10g salt
3g instant yeast
a little less than 1/4 tsp of ascorbic acid
Ok, so I just made my first ever sourdough bread. My pet (starter) took over a week to ferment since it's cool up here. Surprisingly, my starter was perfect (thanks to some advice from my grandpa). I let it sit in the fridge for about a week and, once we ran out of our other breads (I have a sister who bakes bread also), I decided it was time to bust out the starter and test my skills. I followed some recipe on the Internet...probably not that smart but it seemed pretty legit and it was made in a really old-fashioned way.
This is My First Ciabatta Ever. The Preferment was not fermented thoroughly, which had some impact on the final color of the bread. The flavor is close to Hamelman's Baguette with poolish, very nutty, creamy! It is a hassle to go through, for the first time. Its a good change from wholegrain breads.
Today's bake was another 3 day sourdough with whole wheat and wheat germ. The crumb wasn't as open as I'd like, but the crust was as lovely as usual with my Thai-style La Cloche, a terra cotta pot with lid. I soak the lid before I heat up the pot and it steams the bread lovely. The wheat germ soaked up a LOT of water and if I make this recipe again I will add more water. It is delicious, interestingly, this time the sourdough is quite pronounced. I was kind of nervous to do the refrigerated bulk ferment/retardation with the wheat germ because I had read ab
(Apologies to Jimmy Buffett)
One of the many objectives of the formula development project is to gain understanding of the baking process. I have found that nothing beats working with the same general dough over and over, with very minor variations to understand the impact of various elements of the baking process.
So when comments on my last entry wound around to "intensive mix" vs. "improved mix" and the somewhat weak crumb of my last loaf, I really wanted to give them full consideration.
