Blog posts

“White-Wheat Blend” from Chad Robertson’s “Tartine No. 3” Book

David Snyder

January, 2018

Last year I kicked off the year with two entries of 2016 in review.  The first was baguettes I baked, and the second was the batards.  This year I thought that I'd document a slew of selected baguettes from my favorite viewing angle.  Some are repeats from last year as this is not a 2017 review.  With few exceptions, all are different breads.

Hello TFLers! I hope you're on to a  great start for 2018. Some photos failed to upload in my previous post, as promised here they are.

Other than on his The Perfect Loaf site, I can’t remember where I saw Maurizio’s 50-50 WW SD posted by anyone.  I warehoused the formula until this week.  Not being a big fan of bread that leans too heavily on WW, I was cautious about this one.  I generally find that they taste a little too “earthy” for me.  I decided to tinker with this a bit.

Decided to mill some spelt and rye and use it in a simple 1:2:3 loaf and concentrate on open crumb and great oven spring.  My flour mix was 70% bread flour, 20% freshly milled rye and 10% freshly milled spelt.  

 I started off with a starter build of 1:2:3 late sunday afternoon.  Monday morning I built further 1:2:2 intending to use water at about 30°C but misjudged it and when I mixed it up it was more like 26°c. This was left at room temperature to mature.  Room temp started at 23°c.

Hello

I was wondering if anyone had a copy of the manual for Breville Bread Maker BB290?

If they did, would you mind please sending it to: therese3b@gmail.com  ?

Best Regards

Therese3b

and first bake of 2018. Made a batch of 50-50 fresh ground red spring wheat and AP flour. Mixed one half with olives and the other with seed blend (sunflowe, sesam, flax). Folds during NYE board game night, preshape and shape just after midnight, refridge over night, bake after the Rose Parade (~noon). Bringing to potluck this evening.