Today's bake:
I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. I have added it, below. Happy baking!
Boules
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Ingredient | Amount (Lbs & Oz) | Bakers' % |
Yesterday I made yet another one of Susan's Sourdough with a couple of new (to me) tricks. The dough was much wetter than usual and I kept it warm in between stretch and folds in the oven with the light on. Then it went into the refrigerator for the overnight chilling at about 4.30pm. Then I found out that my DIL and the grandgirls were taking me to eat at an English Teashop, a belated birhday treat, and I needed to leave here at 9.45 am so that we could catch the 10.30 am ferry.
This is Potato Leek bread from SteveB's "Bread cetera" blog. His breads are amazing, and this one is no exception. The potato and leek go so well together. I used Yukon Gold potatoes instead of the red potatoes called for in the formula. I've made it both ways though and both are good (I think). The only other change I made was to use my firm starter in lieu of the 100% hydration starter.
The first rye that I made can be found here. It was a 80% Rye with a Rye Flour Soaker from Hamelman's Bread. I have to add to my previous post, that the flavor developed over the next few days and the crust softened up. I liked the bread a lot and it was good with just a little butter on it :-) At first I wasn't that impressed but as time went on I came to really like it. I saved the last third or so of the loaf for use as altus.
My 1st attempt at the Nury (very) Rustic Light Rye and Bouabsa (non) Ficelle's, I found both dough's quite challenging to work with as i'm not used to such wet dough's but they tasted great!, will have to work on my shaping/slashing technique!
Multigrain sourdoughs have a delightful complexity of flavor, wonderful texture and phenomenal keeping quality because of the moisture retained in the soaker, as well as the effect of the levain. They are delicious fresh-baked, but their flavor only fully develops after a day or two when the distinctive flavors of the grains and seeds have had a chance to meld.
Well, another rainy day in Arizona. I'm getting the tiniest bit of cabin fever. Having a rare treat, a glass of shiraz. Not a great wine but it sure tastes good. My husband ran to the store to get it while I was baking a pizza. Pouring down rain and wind. Even my doberman refuses to go take a potty!
I made my first foccacia today. It is from Maggie Glezer's "Artisan Baking" book. It is fabulous! It has fresh rosemary and olive oil in the dough that give it wonderful flavor. They use a technique where the loaf is flipped over after 5 minutes to keep it very flat. Everything came out just wonderfully. This recipe uses a poolish with a very small amount of yeast, then 1/4 tsp additional yeast in the dough. Here's my question--the book recommends a bulk ferment of 6 hours, followed by 3.5 hours of proofing. Since I'm in Denver, yeasted bulk f
My Olive Bread....I think this time I got it right in terms of the proofing. I used the finger test as per the advices by some. Well, it was really really useful. Thank you so much for the video link that shows it.
I dedicate my Gérard Rubaud Miche to [b]MC[/b].
(I wish that it could be transported across the Pacific Ocean to reach the other shore.)
It was one of those soulful Van Morrison nights. The music in my tea room could not be any louder; any louder, the gods of silent teapots would have protested. John Donne was in the air. Van Morrison, my muse, dreamt of this miche for me....
