Blog posts

Can somebody slap and fold me??

Ever since discovering this place, I've enjoyed reading and learning all sorts of new things and making online friends. I'd spend hours on my little phone reading article after article...

And then I stumbled onto something I never knew existed, The Fresh Loaf Handbook! 

I was searching about salt and one of the pages was at the top of the list. And it was a part of a larger, most excellent handbook.

Had an excellent bake yesterday. Excellent, because I pushed a lot of boundaries and broke some of my bread baking rules and was still rewarded with excellent bread! I love when that happens, because I get to learn a lot when that happens. As a baseline, I tried to keep the recipe similar to first attempt at Sourdough Focaccia.

http://www.thefreshloaf.com/node/66162/first-attempt-sourdough-focaccia-79-hydration

Rules I Broke:

I was able to get a nice photo of the "window pane" of the dough I mixed for yesterday's bake. Questions about this sign of complete gluten development come up from time to time, so I thought others might enjoy seeing this.

This is a yeasted, enriched dough. It was machine mixed in a KitchenAid Professional at speed 1 for 2 minutes. Then the salt was added, and it was mixed at speed 1 for 2 more minutes. The paddle was changed to the dough hook. Then it was mixed at Speed 2 for 9 minutes.

It's good to be back! With colder weather comes more time indoors, more warm stick-to-your-ribs meals, and more baking!

I tried to do some baking in the Spring and Summer, but it was just too hot. Besides, I like to be outside when it's sunny and warm! Now that we're getting into late Fall and Winter, I'm looking inward once again, and planning to do some major baking projects over the next few months!

Something between a demi and full size.  Lets just call it a 3/4.  

I have never tried to bake ciabatta before but encouraged by this community bake I thought I would spend a morning on YouTube to watch a bundle of videos on the subject to see how it is done. I eventually settled on John Kirkwood's Sourdough Ciabatta Bread  largely because it uses a sourdough poolish which I have often used before.

I had shoulder surgery a little over three months ago, which cut into the baking time pretty severely. I spent the last ten days rebuilding my starter, and made my first loaf yesterday. 100% fresh-milled whole wheat sourdough using Reinhart's basic whole wheat bread recipe (except no yeast).

For this one, I figured using just the Einkorn and the Barley were boring so I tossed on some locally made beer. I don’t know if it was the beer, the lower hydration, the sticking to under 12 hours for the refrigerated proof or removing the loaves from the fridge 20 minutes before popping them in the oven, but wow! Did I ever get fantastic oven spring! Probably the best oven spring I’ve had for a long time!

Recipe

Makes 3 loaves

Porridge

75 g barley flakes

150 g water

Main dough

I’ve only slightly modified this recipe I saw Kristen post on Instagram.  I added a poppyseed crust to the bread because I thought that it would go quite well with the flavour of this bread and I was right.  My family did really like the bread and we had some good sandwiches on it.

This was only the 2nd sourdough sandwich loaf I’ve made. And perhaps only my 3rd sandwich loaf ever.  My first sourdough sandwich loaf was underproofed and was posted last year on my blog.  

Benny’s Ciabatta Bake No. 1

Prior to the many posting here about biga I had already decided I’d try a non biga ciabatta recipe.  One of the people I follow on YouTube, Joy Ride Coffee has a formula up that I decided to give a go.  I decided to make the ciabatta with a 12% white flour I have left over from an early baguette bake and only used whole grain in the levain.  The levain itself is my usual 100% hydration.

Flour and water mixed and autolyse x 1 hour.