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My conversion of Peter Reinhart’s Pate Fermentee and French Bread

To begin, this is just the process I used to work up to 455 grams (just a frac over 16 ounces) of 65% hydration Pate Fermentee.

Build up 100 grams of 100% hydration starter to 455 grams at 65% by adding 129 grams water and 113 grams each AP unbleached flour and unbleached bread flour (total flour added 226grams). 

I delayed adding the salt for 30 minutes.  (Who knows why!  I just thought that if I added the salt straight away it might inhibit the production of the yeast.)

Brother Glenn coerced me into making Challah over Thanksgiving. Prior to that, the only Challah I'd made in recent years was Maggie Glezer's sourdough challah, which I like a lot, but it does have a distinct tang. So, we made the yeasted version of Glezer's own challah, and it was good. Trying a different formula prompted me to try others.

Today I baked in the Lodge Combo Cookers for the first time. I debated what bread to bake and decided on the San Joaquin Sourdough. The results pleased me.

The boules weighed 510 g each before baking. The oven was pre-heated to 500ºF. When proofed the loaves were transferred to the shallow half of the combo cookers which were not pre-heated, scored, covered and baked at 480ºF for 20 minutes covered, then another 15 minutes uncovered.

Hopefully this isn't seeming too much like a broken record.  This is now my 10th week of baking Hamelman's Baguette's with Poolish.  After my slightly ridiculous post last week, I'll keep it brief.  This week I used my new postal scale to get exactly 0.067% yeast in my poolish (0.1 grams).

I used to love buying the delicious multi-grain breads that were so popular at New England bakeries. At my new home in Northern California, good multi-grain loaves are surprisingly hard to find.

I've made this bread many times as seen on my blog, with a biga naturale, overnight fermentation, braided loaves, rolls, and just as the recipe comes from the http://www.kingarthurflour.com bread site, listed in the recipes section.  Today I wanted to have a loaf ready for dinner and since I was making my usual sourdough loaves to try out in my iron combo cooker.  I prepared my biga and levains last night.  We love the nutty flavor of the Scali loaves with added sesame seeds.  I especially like making the Scali Hoagie rol

My California son makes this bread most weeks, but recently he bragged about success after adding 1/3cup of sourdough starter instead of the white vinegar. I don't think his friends are too picky, but evidently this loaf received rave reviews. Not about to be outdone by a nearly 50 year old kid I decided to give his method a try. Had the dough mixed and sitting on the counter when the other son called to ask me to babysit today, yet another half day at school for the girls.

The other day I stopped into a Whole Foods store in the hope that I could find some white rye.   I couldn't, in fact the person I spoke to had no idea what white rye was.  But there on the shelf were bags of King Arthur Italian Flour.   Wow!   No shipping.   But what to make?   I decided on Ciabatta.   Specifically Hamelman's Ciabatta with Poolish (p.

Hello,

Weeks after my school year's over I finally have time to sit down and relax before flying out to West coast for a conference. I decide to bake a loaf in my toaster oven, enjoy the process, and eat it for dinner. Haven't cut it open yet.

Due to its being a quick practice loaf, I didn't use weight for measuring; instead I used volume

Ingredient:

2/3 cup of KA AP Flour

1/6 cup of GM WW Flour

1/6 cup arrowhead mill Rye Flour

Greetings everyone!