Blog posts

To give my old KitchenAid a break I normally prepare two smaller batches of dough in a row, instead of one large batch. Unfortunately I forgot to account for the flour of the sourdough starter and adjust the flour of the first batch accordingly. No problem lets adjust the water with the second batch. What a stupid idea!! But with the slap and fold method of Bertinet (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) I was able to get myself out of trouble and the result was pretty good.

Procrastinator's Sandwich Bread: Take 2

Continued from Procrastinator's Sandwich Bread.

After reading this article by Dmsnyder, I decided to give Pat(proth5)'s formula a go. This formula bases the opening of the crumb solely on technique, instead of higher hydration. By the way, I would love to read the initial post by Proth5, if anyone can find it and share the link. I was not able to find it via search. 

Here is the suggested formula...

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Inspired by dmsnyder's post about Hamelman's Vermont Sourdough with Increased Whole Grain, and is recommendation of it to those seeking "a more sour sourdough" (sign me up!), I decided to make that my Sunday bake.  Friday morning I refreshed my firm starter, and changed some of it to a 125% liquid starter, then made the preferment levain friday night, and was all ready to mix the dough Saturday morning.

My wife likes oatmeal and things made with oatmeal, so she requested a bread made with oatmeal. This is the result:

bouillie

• 1/4 cup oatmeal (would have used more, but that's all we had)
• 1/4 Bob's Red Mill 7 grain hot cereal
• 1/4 cup barley flour
• 1 cup boiling water

Mix, let stand overnight, covered.

poolish

This is my FIRST EVER purchase of equipment specifically for breadmaking. I am very excited:

25c each. They work great!

Hello, Here are my impressions of IBIE, attending as a "tourist" and non-professional. I was able to attend at the end of Tuesday and some of Wednesday and am overflowing with enthusiasm for the whole experience!

Thanks to proth5 for the exceptional day-by-day reporting on IBIE 2010, and to Sam Fromartz for his comments and photos:
http://www.thefreshloaf.com/blog/proth5
http://www.thefreshloaf.com/node/19889/pictures-team-usa-lesaffre-competition

 This loaf is my grudging acceptance of the fact that everything can't always be about me - not even bread.  My daughter goes weak in the knees at the sight of square, squishy supermarket white bread.  The stuff gives me the screaming heebie-jeebies.  I won't buy it, not even for her.  But, instead of digging in my heels and inspiring a whole-grain backlash I decided to expand my horizons a bit. 

With Brother David and Sister Susan visiting from the Great San Joaquin, I had to bake San Joaquin Sourdough, and I had to bake it good!  I made a double batch of dough to try Mini-Baguettes along with a couple Batards.  The process was uneventful (sorry, no Stupid Novice Baker Tricks this time).

After reading lots of descriptions and looking at several instructional videos, my first attempt at shaping Mini-Baguettes went pretty well.