I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).
Some people paint sunflowers, I bake bread- until get good at it. I decided that in order to really understand Pain de Campagne, I had to bake them actual size.
This loaf is built from a hundred grams of starter, 600 grams water, 1,000 g bread flour, and 20 g salt.
I think I've just made my favorite cake! My first bake for 2020!
I bought white bread flour for the Thanksgiving party and it is time to use it up.
This is about a 2-pound sourdough loaf baked from Graincraft’s Morbread. It is a flour that I like for white bread.
I measured out 400 gr water, 600 grams of flour, and 12 gram of salt.
A couple of ounces of my starter was mixed with a similar volume of the water, and enough flour mixed in to make a very soft dough, which was left to sit (covered) on the counter for a few hours until it had more than doubled in volume and looked foamy.
Hi!
This is my first Post and I'm hoping I can find some help here.
I have been making no-knead breads using bread flower have also used bread flower with 25% whole wheat & 10% Rye. I have used quick acting, instant, & sourdough on different loaves. I have used the 1/4 to 1/2 tsp yeast with cool water & 8-24hr, 72deg 1st proofing as well as the 1 1/4 to 2 tsp yeast with warm water & 1 to 3 hr, 85deg 1st proofing. Everything through this step seems OK, My dough has lots of bubbles and has more than doubled in volume
Made a few adjustments. Last bake was good, but the crumb was waxy and still a little moist. Flavor was still very good though. I lowered my hydration from 70 to 65 %. Plus I added the salt with the flour and blended all dry ingredients before adding my water and leaving.
I felt that I could take the Pan de Cristal a further step if I kept at it. And so I did. Further micro improvements from last time.
My wife was craving cinnamon rolls Sunday morning, so I figured I'd give them a shot. I used the recipe in The Baker's Apprentice, with the exception that I omitted the lemon zest.
Overall, I liked working with this enriched dough. The addition of the egg and sugar made it a bit different than my usual bread dough, but it ended up with a very nice consistency.
I am new to bread baking (about 9 months) and am glad to find a community of bakers, amateur and professional, that truly enjoy sharing their stories. I love the discussions about successful and not so successful baking adventures. I’ve quickly learned that there is no such thing as a bad loaf of bread if it has some of the baker’s heart and soul in it.
It was time to redo this recipe with a few tweaks. I toasted the buckwheat groats prior to milling into flour. And a few things were changed on the fly. I decided to use a set amount of water to soak the groats rather than soak them in an undetermined amount of water and drain them. I was very conservative with the water as my notes from the last time said that my dough was way too wet. Well that swung things in the other direction. I decided to add some honey as the main dough was quite stiff.
