Hi, fellow TFL members, old and new!
I've been meaning to write about my career change, and where it has lead me, but I have been too occupied with settling my family and was lazy to post anything.
After a long time I used 100% kamut white flour for making this bread. 76% hydration,3 hour bulk ferment, divide,preshape, bench rest for 10 minutes, shape, immediate retard, baked after 16 hours.
Crumb is very soft and not too much opened, crust is just great and brings a big contrast to relatively wet crumb. I have baked this bread today for my grandchildren.
Happy baking, Joze
I am somewhat new to sourdough baking and spent the first month or so working on my starter. When I eventually felt that my starter had become active enough to start baking I perused recipes and watched videos and filled my head with everyone else's sourdough expertise. I have made many breads which were okay and tasted good but I felt my dough was too wet as it didn't hold its shape and the crumb was a little gummy. So I started reading through many sourdough blog posts and decided to tweak the recipe I have been using.
Recipe:
Starter:
Lucy wanted to make fruit cake so bad she could taste it and then Danni ruined her party. Poor thing! She feels so sorry for herself. What did she do to deserve this pain and misery? After crying for a whole day and not being able to face the world, she finally came out of her pantry to say that it would be bagels instead.
This is a favourite in our house . Jeffrey Hamelman's Toast Bread. 1lb 9oz dough in each of two Pullman pans . (enough left over for two rolls) when toasted it is crisp on the outside and soft in the middle - love it !
I did not dare make anything that needed to be slashed for homemade bread day. Still have not mastered this art despite the many lessons and videos . Want to cry every time Alfonso posts his baguettes !
Merlie
Hello Loafers,
Here's my bake for homemade bread day. As the title suggested "no rule" so it's mostly by feel. I use WW Kamut (500gm), AP (300gm), a few table spoons of Rye, salt and water plus of cause a piece of old dough (AP+Rye). I did throw in some black sesame seeds to the proofing basket so it wouldn't stick.
Turn out to be a very soft, sweet, caramel colour crumb and very fragrant too. Luckily the crumb is not too dense cause that was my first worried that was why i added in 300 of AP. Next time will try to reduce AP to see the different.
The original post for this bread credits Varda for requesting a recipe for it. The poster (whom I neglected to record - sigh), found and adapted a recipe, and it was that formula I chose to prepare. It contains whole wheat, spelt, rye and BF, along with a scald of cornmeal. It employs a 4-hour levain and an overnight bulk ferment on the counter.
It's that time of year when I get a little too squash happy and buy more than I should, so naturally some of it had to be baked into bread. I used Sarah Owens' butternut squash and cherry recipe as a general formula to make one sweet and one savory loaf.
The sweet loaf used roasted butternut squash puree and dried cranberries (I would like to try it with the cherries; I just didn't have any on hand). I just love the color:
rushyama recently posted a beautiful semolina sesame levain. Kismet, but that isn't what had me geared up for this bake. It had already been earmarked as my next bake.
For this bread, a search of TFL yields one clear use of semolina coarse #1 way way back. This specific bread in baguette form? Only David Snyder seemed to make it. Mixed by hand? Who knows, but probably not many if any.
The recipe is one that incorporates sourdough with real dried fruit instead of a bunch of candied pretend fruit. I can't remember how I stumbled on this but it sounded very good to me and not having made fruitcake before, I didn't have preconceived notions so I was open to any idea.
