Two loaves underway this weekend - Hamelman's Pain au Levain, and Hamelman's Pain au Levain with Whole-Wheat Flour - both use a stiff levain which I hadn't done before, so I made enough to do a good-sized loaf for each.
My starter was calling out to me and I couldn’t decided what type of bread I should make when I got home after work. I’ve noticed red chillies sitting on my kitchen shelf and remembered that I had some fine corn meal somewhere in the cupboard – corn and chilli bread it is!!
Mixed it up last night after work, shaped it around midnight before going to bed and baked it this morning. Didn’t get a very strong corn smell while it was baking – the corn flavour is quite mild, crumb is very soft and it is very very tasty.
Recently, I decided it was time to go back to trying my hand at some loaves using the ADY that's stored in my downstairs freezer. The first recipe that I'm working on is Pioneer Bread from the Kansas Wheat Commission's web site.
http://www.kswheat.com/recipes.php?id=122
Hi - well using my usual make up dough - I made a pizza - awful day - argueing with people - got home, had nothing in the house - thought hmmmm tuna - tomatoes - flour = pizza :)
and it came out nicely - I think I'll use a bit semolina flour in there next time - I noticed on the 2nd one - that if you fold it and roll it a few times, you get those lovely big pockets of air bubbles - I like them :D
I made a video of how I make bread - I'll get that uploaded soon.
Light Rye, Caraway, and Emulsified Raisin
Yeast Water Loaf
Updated: 110615-1100 Added Summary Table of the 3 loaves at the very end of this blog
For the initial two loaves,
see these link:s:
Last month, while experimenting with durum flour, I hacked together a loaf that turned out to be surprisingly tasty. Fortunately when I'm hacking around, I'm disciplined enough to write things down just in case. Yesterday, I made it again, with a few minor changes, and it came out more or less the same as last time, so I'm declaring it a keeper.
After last week’s super crusty bread, we decided to give our jaw a break with pan bread this week. Don’t get me wrong. I love crusty artisan bread but from time to time, you can’t help craving softer pan bread.
Hi everyone! Here is one of my latest "creations". I'm very very pleased with the "look" the "taste", the "smell", the "everything". The loaf filled the house with its aroma, I could sniff it from the other room. I followed Hamelman's instructions, only I didn't toast the seeds in the oven, but in a frying pan. I did 2 S -F at 50 min interval, and retarded the dough in the fridge for 10 hours.
