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...have to add additional fluid to dough after first rising. Someone *blush* weighed out 320-g cassava flour r/t 230-g. Wondered why the dough was wee but stiffer last night.

Debating warming some milk, adding pasteurized egg, wading in to the elbows. Or not. What could happen if I form it “as is” & set to bake? Bread or crumbs, aye?

Am interested in adapting a favourite Ruth Wakefield crumb bread recipe. Hmm... may have convinced myself to bake it.

Making this by request. Bulk method changed to my usual just to see how that affects the crumb. Original called for two sets of folds at 50 and 100 minutes with a 4 hour bulk in total. I also cut back the original hydration by 50 grams as I felt the dough didn’t need it. 

Levain:

63 g starter 

63 g water 

110 g unbleached flour 

15 g freshly milled Rye flour 

Dough:

750 g strong bakers unbleached flour

100 g freshly milled Kamut flour

Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Two large (kilo) loaves baking

I milled and sifted a little over a kilo of high extraction flour (containing some sprouted and dried grain).

Getting into the rhythm of making breads Monday, Wednesday, Friday. Slowly & surely making progress.

To answer “why a bread machine”, have a choice between that & a toaster oven. No stove, no range, no oven... yet; long story.

Today’s “Arts & Sciences” project is the GF Sourdough English Muffin Loaf. Been playing with different measures of flours & liquids in very small batches. Only enough to make two or three muffins.

Hi, for this bake I decided to completely change up my process. I did this in part to fit my schedule, since I decided to make the dough late at night on a Friday, and in part to try a longer bulk ferment and baking the loaf straight from the fridge. Oven spring wasn't as strong as in my other bakes, but it might've been due to 1. a sleepy starter, 2. an overly long bulk ferment, 3. shaping and proofing in a bowl as boule, instead of making a long batard.

Ingredients

This didn't turn out as good as the last one, even though I used almost the same process. Differences:

- Starter refreshed night before (as opposed to a few days before)
- Slightly shorter final proof (~2 hrs)
- Didn't use as much baking paper - this may have contributed to less rise

Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt

Starter: Refreshed it with stoneground white flour the night before. 

I have not exhausted the concept of Pain de Campagne. In fact, it is becoming clear that I have not even started to explore the topic. The more I bake big loaves, the better I like them. This is slightly acid, balanced with some sweetness with a nice caramel note and wheat undertones.

This is a 3.3 lb. loaf that is mostly whole wheat with some sprouted rye and sprouted spelt (~5%??)

It was mixed in the 5 qt.  stand mixer that I bought in 1980.

Soft White Sourdough Bread

First experiment in bread machine.

Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.

 Adapted from KAF original recipe:

https://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe

Cold 40s-degF. Cloudy w/ drizzle.

Indoor temp 69/70-degF. 52 RHumidity.

Ingredients

113-g tepid Distilled* Water

7-g Red Star Active Dry Yeast