Just wanted to share this attempt to bake a traditional bread from France.
From the book "Pains des boulangers" by Mouette Barboff.
Happy Fall Season to all!
I'd been warehousing Abel Sierra's post of pan de cristal for forever. But no more. My first attempt 2 days ago taught me a few things about a few things, and the results, while okay, were tasty but nothing more to write home about nor to write up on TFL. And so I made what turned out to likely be the corrections necessary.
Well a year and a half into my pie baking “career” I’ve finally made my first apple pie. I know a lot of people love apple pie, but I hate peeling apples and have no space for a dedicated apple peeler in my apartment kitchen. However, this apple pie turned out so well I might have to make room.
I followed the Bravetart Apple Pie recipe almost exactly and overall it turned out well. I used once again the all butter crust recipe from Bravetart however, this time I subbed 40 g of the water for 40 g of vodka to see if it would make the pastry a touch more tender.
I am still working on my skills with sourdough, having had some recent success I thought I see if I can replicate that success. With this bake I also thought I’d try shaping using a spritz of water on the counter and my hands, unfortunately that didn’t go so well. I’m not sure why it didn’t work, perhaps I used too much water, that is the most likely cause. After the shaping didn’t go well with water, I let the blob rest and then reshaped using flour, this went a bit better but not as good as my previous bake.
While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. So I log in to The Fresh Loaf looking for a recipe that uses rice and onions. What do I find? A recipe that I created last November using those very ingredients! ?♀️Of course, in this version, I had to tweak a few ingredients and the method. I also changed my usual timing of the Levain due to a family birthday party.
Recipe
Makes 3 loaves
Dough:
700 g strong bakers unbleached flour
Hi,
I am new to this site. Just took these beauties out of the oven. Baking SD now for 5 months with my own starter. Wonderful website!!!
Definitely not my most attractive bread! This bread was 85% hydration, with 35% T85, 10% rye (never done this before), and 55% bread flour. I added 150g of toasted chopped walnuts which was a lot for my 750g of dough to handle. I did a 12% starter inoculation, but also added 50g of yeast water to the dough. I'm not sure if adding the yeast water really made a difference or not.
After a not so successful chocolate loaf, I tried to copy the Full Proof baking recipe, but added chestnuts, doubled the chocolate chips, and replaced 30g of water with yeast water. I went the easy route and did just one dough, and not dough A&B as the recipe suggests.
This loaf was 78% hydration, 90% bread flour, and 10% fresh ground wheat.
I was poking around in the back of the drinks cupboard, as you do, and came across this bottle of Saltaire Triple Chocoholic stout, a long forgotten thoughtful gift from Jane, my daughter,
It seemed a pity to drink it all at once when I could enjoy it for a lot longer, one slice at a time, so it became the large part of the liquid in a pair of loaves of 40% wholewheat bread.
Here's the breakdown:
