... Continued from the previous post - Chalala's Felton Miche - Wood-fired baking for a food festival - Part 1
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One of my thoughts in purchasing a Brød & Taylor Folding Proofer was that I would be able to make Three-Stage Detmolder rye breads with more precise temperature control than I could otherwise achieve. After using this device for fermenting other starters, fermenting doughs and proofing loaves over the past couple of months, I my first rye by the three-stage Detmolder method employing the Folding Proofer this weekend.
I hadn’t made Hamelman’s Pain au Levain with Whole Wheat for a while. I remember that bread as one of the best I’ve ever made. I made up the levain last night, and mixed the dough this morning, and then went to the grocery. There, I began to crave cheese bread. So I bought some nice dry, sharp Asiago.
This recipe comes courtesy of David Snyder who posted his adaptation here.
I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good. The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.
It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
hi everyone!
we thought we would publish our masa recipe that folks seems to love more than others. It is a little different and just plain delicious. Once you make your own masa, tortillas and tamales, and they don't have to be this fancy, you just won't want to buy them - even though you will.
Those who know me understand that Panettone is my thing! I have baked this wonderful bread-like cake countless times and I have pretty much dedicated myself to the art that is making Panettone. The technical ability required to produce Panettone is the pinnacle of understanding bread dough. It forces you to understand all aspects, including; controlling sourdough fermentation to achieve the desired acidity and yeast activity.
I wanted to make some YW rolls that had a pretzel twist so we made some pretzel bread crumbs and used them to stick to the outside of some 15% White WW yeast water rolls. We made some rolls using 4 little balls of dough per roll and some knotted rolls. All were; retarded overnight, proofed and baked in ramekins. Also cut the salt in half since the pretzel crumbs were very salty.
