Another summer gone, and another summer away from baking. Prior to taking my bake break, I mentioned to my Barcelona friends that upon return, I would also return to complete some unfinished tritordeum business. That being to use the grain in a ciabatta. My recent go-to ciabatta formula is a modified version of Scott MeGee’s biga based dough.
The following are links to our Community Bakes
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.
