Last bread for the day - Polish Cottage Rye from Leader's "Local Breads." This is another of my personal favorites. Today, I made it with a rye sour fed with whole rye rather than the white rye Leader calls for. I like it both ways.
David
Hello everyone, I've been trolling around here for a while and I decided its time to finally post something. This is my version of soft pretzels. For the formula and details, check out my blog , The Bread Portal. This is very similar to the Pretzel formula post in the "Favorite Reciptes" section of this blog.
The "San Joaquin Sourdough" is my own recipe. It evolved through multiple iterations from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion here on TFL with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
I got a pretty nice ear and grigne on this one.
SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough.".
The method of these two sourdough breads came from Bolangerie Comme Chinois' head chef, Nishikawa Takaaki, in Kobe, Japan. His most recent cook, "Varie" (i.e., variety breads) is one of the most amazing books of modern French breads I have ever read. For over many decades Japan has had dedicated chefs working and training in France; they then went back to Japan to not only spread the French bread culture but also to enrich their own. The breads and pastry shops in Japan are simply wonderful. In 2002 Japan won the tri
Happy with my progress manipulating starters, and baking sourdough boules using D. DiMuzio's San Francisco Sourdough formula, beginning last night, and finishing this morning I let my starters rest, and tried, for the first time, to bake classic baguettes, i.e., baguettes initiated with a poolish. I was stimulated to do this by my mixed results--great flavor, ok crumb, disappointing proofing and ovenspring--baking sourdough baguettes.
hey all,
here are some pictures of 100% sourdough breads. i am trying to achieve the wonderful ears as seen in many breads here in this wonderful forum. i think my issues are in the shaping and cutting too deep. will try again this weekend! i also notice my breads dont get that nice golden caramelized color. maybe 500 is too hot?
I love making pizza and it's done pretty often around my house..indoors and in the wfo. So all these pizza's on TFL lately have really been giving me the craving! I used the Neo-Neapolitan Pizza Dough recipe from PR American pie book. I made dough with KAAP and KAB flours. This is a recipe that makes a thin crisp crust with airy pockets in the crown. Usually I make a thicker crust for use with heavier toppings like sausage or pepperoni and the extra cheeses and tomato that we like...but this time wanted the heavier toppings with the Thin and Crispy crust...It's
I made Pizza on Sunday, and had about a pound of grated cheese left. we also had potatoes, so I decided to combine the two!
This is my first baking project using rye flour. It is a sourdough bread made with 20% rye flour, which was all used to make the water roux starter. There are three objectives of this project:
