A Hamburger Bun
I just got a new barbecue grill, so hamburgers were in order. As a home bread baker, I've occasionally made homemade hamburger buns, and there is no question that a hamburger is just better with freshly baked buns.
I love getting up early on sundays with a good excuse to bake. Today we have family passing through town, and they'll be on the road a bit so I wanted to make them some portable snacks.
BBA Bagels, with oh about 50% wheat flour. I love this recipe because you can leave them in the fridge until you've got everything set up for baking, and because you can have hot bagels first thing in the morning without a lot of effort. I made a few toppings--poppyseed, salt, "everything" (with fresh onion and garlic tossed in olive oil, mixed with the previous toppings).
Ah, there are so many things I want to try but the counter is covered with ciabatta requiring me to slow down on the baking. So sad. I cared for my starters and they are thriving. My 4 day old rye and grapefruit starter was ready for its first feeding of AP flour and water and it really took off. At the same time, I refreshed my old potato water starter for the third time and it was interesting to note the comparative rise and fall of the two. Jes look!
Last night I baked this bread for the first time. I started the biga on Thursday after dinner and made the final dough Friday around 5 p.m., finishing the bake around 9:15. The biga spent the night in the fridge (in a bowl covered with plastic wrap), and developed a skin. The skin seemed to get incorporated into the final dough alright, but next time, I'll wrap the biga in oiled plastic and zip it into a bag as well before refrigerating.
After about 2 1/2 weeks of love and care, my starter is officially alive and kickin'! I made a couple olive sourdough loaves today, since this is my girlfriends favorite, and wanted to use my sourdough starter. It looks delish! It just came out of the oven (still crackling as I took this picture) so I haven't cut into it yet. One of the reasons I LOVE making bread is to fill the entire house up with that aroma of wild yeast and flour. Mmmmmmmmm.....
I spent all day on a long fermentation trying to duplicate bwraith's beautiful sourdough ciabatta. What I produced was the best tasting thing I've baked. On the down side the crumb is unremarkable again, proving I'm starting pretty low on the learning curve. My sourdough starter which has been dormant for months is now hyperactive as evidenced by this proof-
Sourdough Proof
Well I'm starting a self-directed course of study in bread making. I'm taking inspiration from the products of the very accomplished bakers of The Fresh Loaf community and plotting a course to learn what they know-and-can-do in their kitchens. I plan to document my efforts in this space.
This week I have revived my tired and sluggish sourdough starter with two feedings at better ratios. I'm happy that the starter doubled vigorously this morning in three or four hours. It is day three for the rye and grapefruit gruel; patience required there.
Since my faith in my baking skills has come back I have been baking every 2 days or so.
I made a batch of rustic bread last night and it was soooooooo tasty. We couldnt get enough of it......needless to say we have almost finished the first loaf :)
Each time I bake I get more and more excited.!
heres a link to my flickr bread photo site.
http://www.flickr.com/photos/7688602@N04/
Sourdough Raisin Focaccia
Sourdough Focaccia
Sourdough Raisin Focaccia (a)
Sourdough Ciabatta
Sourdough Ciabatta Crust: Sourdough Ciabatta Crust
Sourdough Ciabatta Crumb
