moves well by hand not motor. Bowl in good condition. Markings underneath say 543 some part that is unreadable.
Im not sure how this works so I am sending my email address. edmatthias@msn.com
We have a vintage bread mixer Touquoise but no motor. I find 534 marked on bottom
is there a market for this or does it become metal scrap.
I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise.
Objective: Use up a can of pumpkin that's been in the pantry since last year's frenzy of fall baking, ha.
Levain: 50g refrigerated starter, 100 g water, 100 g AP, overnight at RT (60s nowadays)
Main dough: 500g flour, 200g water (held back about 30g for the salt) 125g canned pumpkin. Autolyse for ~30 mins. Incorporate 10g salt with pinch and squeeze.
Back to baking after 3 weeks off. I made David’s bread following his recipe exactly aside from fresh milled flour and the addition of 30 g yogurt. Here is the link: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200
My very first attempt to make a Hokaido milk bread, but unsweetened. I added some dried rosemary for the aroma, and a little olive oil instead of butter. I didn't use eggs either. The crumb is soft, but not very open, much more akin to a 'normal' sourdough.
Has anyone tried a savoury version of milk bread?
Hello TFLers! I haven't posted for a long time because I was very busy. I just made it through my first year of practicing the noble profession of teaching so to celebrate it, I made a sourdough brioche. 100% sourdough, made with whole eggs and about 70% butter then baked in ensaymada style in ensaymada tins. I wish I have made a brioche à tête shape too given shape of the tins.Though simpler to make, it was still a labor of love; it took 36 hours from start to finish!
I’m sorry about posting another Beginner’s Sourdough loaf but I wanted to repeat it a few more times to see if I am getting any more consistent results. I reduced the hydration by 20 gms when mixing to try to account for water added while doing coil folds etc. I found that the dough was quite stiff despite a several hour autolyze, I think this was the reduced hydration unless I actually reduced by even more than I thought. The lower hydration made slap and folds very hard.
This was inspired by Rushuyama's beautiful Fig & Walnut multigrain posted a few years ago here. I scaled the ingredients to 70% of the original to make one larger loaf. I didn't have any spelt on hand (we love spelt and it disappears) so subbed in some Kamut, used freshly and finely ground durum instead of semolina, and I added chopped date along with the chopped figs, since I didn't have enough of the latter.
I post on rare occasions and mainly follow everyone's great work on this site. I need help achieving the last 5% of the tartine country loaf-- a good interior crumb. Or maybe it's more like 50% of the importance haha.
Currently, my crumb is very uneven where some areas are chewy, some are light and airy, and other areas have too much bubbly airholes.
