Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).
Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.
My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.
Which one book, has the most, the tastiest recipes ? Instructions on bread baking 101 not necessary, if it has that's ok but not essential by any means.
After hanging out here for a few months, I stumbled onto someone talking about the "1-2-3" bread. I was intrigued! What a great way to bake every day for pennies, and practice new techniques with, what would have been, throw-away stuff.
With this basket of assorted pure rye breads I wish to tantalize your taste buds and tease you with these pure sourdough rye:
Thank you to the many TFL community members who have shown support for Mercy Corps' response to the disaster in Haiti. Your support means a great deal to me.
Overall we've had tremendous support from donors on this one. It you hit Amazon.com today you'll see they are listing us as the preferred charity.
I am interested in baking and selling bread from my home. I still have to work at a job that pays the bills, so this will "ease" me into retirement! Bread baking is my passion. I have given away more loaves than Jesus at the wedding! I am thinking of operating similar to the Amish near me, they bake on Fri.
Well, I'm just about to pull my first loaves of Marble Rye out of the oven! :) I can't wait to taste it. Recipe to follow.
Rick
Wake and Bake Bread Co.
Loaves in the couche after a 3 hour fermentation.
This evening I was planning on doing a longer post about how I set up and made the first post on TFL 5 years ago today and how I couldn't have imagined that it'd blossom into what it has become. I was also going to share photos of a cute little bakery in my hometown that my mother sent me, but as you've likely heard a terrible earthquake hit Haiti this afternoon and my employer, Mercy Corps, is scrambling to organize a response to the earthquake. We of the fundraising team are doing all we can to raise funds pro
MORE SESAME SOURDOUGH
130g starter (100% hyd.), 305g water, ~1/4 cup sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour.
The dough was kept close to 76F throughout mixing and fermentation.
Sorry for the delay. I thought I would have a chance to post day two right away. I am now in day three of the creation of the starter. So let's catch up!
Day 2
