Hubby and I discussed the pros and cons of a dough mixer.
The pros won and I now own a kitchen aid artisan miser! We took a 5 year warranty out on it just in case, so now, I am going to go mad this week playing with it!
YAY!
Nury's Light Rye Bougnat
Nury's Light Rye Bougnat Crumb
SF SD from Reinhart's Crust&Crumb
SF SD from Reinhart's Crust&Crumb Crumb
I haven't produced much published baking material in the last few months, so here is something new for me.
Bertinet's Croissants & Pain au Chocolat
So I decided that after maintaining my starter for almost a year now and being pretty satisfied with it, that I was confused about what I was doing. I've read so many different refreshment ratios for starters that it made me doubt my own, so I split it up to try a new one. Usually I do a 2:1:1 (starter:flour:water) to double it. By the way my starter takes on slightly different forms from time to time. For no particular reason other than I haven't developed a favorite I'll either feed it wheat flour, clear flour or bread flour.
How I went about it...
I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....
After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:
Since the discussion continues on aging flour, this week I had the opportunity to mill and bake all in one day and I thought I would document the results.
I used the milling routine from my former post, but added two “medium coarse” passes prior to removing the bran. Immediately after milling I made the dough using the same method as my prior loaf. I really attempted to go “by the numbers” – number of strokes, dough temperature, fermentation time and temperature, and proofing time and temperature so the only difference would be between aging and not aging the flour.
I think these cookies are really wonderful
Ingredients
3 oz. (3 squares, 85 g) unsweetened chocolate
1 lb. (454 g) sifted confectioners’ sugar
1 tsp (5 ml) vanilla extract
3 egg whites (or as needed), slightly beaten
granulated sugar as needed
