Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.
Sorry, no crumb shot - these breads were for sale.
I made my San Joaquin Sourdough today with a couple of modifications.
Hello,
I picked up the CIA book "Artisan Breads at Home" by Eric Kastel from the library and was delighted to find a recipe for Chipotle Sourdough, using pureed chipotle chiles in adobo as an add-in.
For 48 ounces of dough, the recipe calls for 2.6 ounces of pureed chipotles combined with 1.3 ounces whole wheat flour as the add-in; I kneaded this in by hand at the end of mixing.
I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.
I continue to bake in my mud oven - in fact I haven't baked any bread at all in my "indoor" oven so far this summer. It is a steep learning curve. Since I last posted, I have added a thermometer and a door (essential) a peel (helpful) and have started to use parchment paper to keep things cleaner. I continue to make my slow progress through Hamelman's Bread. Today I tried Semolina with a levain. (page 171) I split it into three small loaves which are a bit more manageable. Here they are.
Hello, all you bakers. I stumbled upon this fabulous website while browsing KAF. I was given an Artisan KA mixer as a gift and JUMPED into the art of bread baking. Baked ciabatta (a moderate failure, but taste was good), baguettes (witha correct pan-you know-the one with the holes), which we turned into brushetta), and parker house rolls. I find that all you bakers have so much knowledge I'm not familiar with. Can you recommend a book or website that speaks to me in primary school terms?
I was preheating the 2 Dutch ovens I use for the San Joaquin Sourdough. All was great and the oven was at 500. I took out the 2 pots and placed a loaf into each one and misted lightly with water. When I placed the covered pans back into the oven the oven had a new code F06 and it cut off. Oh NO !! I quick turned on the upper oven to preheat to 460 and left the covered pots in the lower oven while I waited and swore and worried. I moved the pots to the top oven as soon as the temp was up . Then I waited...how long to wait??? When to remove the lids...more worry and swearing LOL.
