Baked last week using 70% hydration, 1% semolina 1% fresh ground whole wheat and 98% 00 Antimo Caputo. USed Richard Bertinet kneading method. Taste, thickness of crust, crumb, etc were outstanding. The only thing is the next time, I will leave out the semolina. Tended to make the crumb a little rubbery.
I am no longer thedoughycoed, but the doughy recent graduate with a job doesn't look as good typed without spaces. I graduated in May and got a job and my own apartment with a real kitchen and the type of counterspace that dreams are made of.
This the 2nd try at this recipe, this time using txfarmer’s intensively kneaded method to see what the difference in the bread might be between our normal method of developing gluten using slap and folds and stretch and folds. Last Fridays bake can be found here 4 Starter Sprouted 7 Whole Grain Sandwich Bread so I don’t have to repeat it or the recipe again.
I bought that oven about 2 years ago and it started tripping after the xmas break. The company says that if i 'wish to bake special dough like this one (containing more than 57% water) than it is recommended to open the steam vents in the door from the start so most humidity can already escape. The dough is just too wet and all humidity gets into the insulation inside the oven which causes a short cut in power after some time.'
Has anyone else got experinece with this?
Any comments eagerly and gratyefully awaited.
Michael.
I made a similar version of this bread over Thanksgiving but never had a chance to post it. I changed a few things including increasing the hydration and used walnuts instead of pecans. I wanted to really bring out the nutty flavor in this one and used barley flakes along with rolled oats for the porridge. The Greek Yogurt was added for a little extra sour edge and I find it adds a little extra creamy texture to the final loaf.
All in all this is one of my favorite breads I have come up with and made an excellent grilled ham and cheese sandwich :).
Well - this one seemed like a bit of a chore. I used the Dove's Farm recipe of the back of the packet again. I do seem to be getting good results from their own recipes, and they do not require a lot of ingredients and equipment etc I've noticed. Here's a link for the recipe: https://www.dovesfarm.co.uk/recipes/fig-and-walnut-spelt-bread/
Hi there, after lurking and reading for a couple of months without being registered, I decided it was time to join in and share my stories with other bread freaks. To be honest nobody in my direct group of friends or family can't get exited when I talk about gluten strength, hydration or crumb. They all do love to eat the bread though...
Sunday, I baked a couple loaves of Hamelman's Pain au Levain with Whole Wheat. This is a wonderful everyday bread for me. It's a favorite player in a host of bread roles. (No pun intended.) I see that alfanso has nominated it for some prestigious post - I can't figure out which one, but we definitely share an admiration for this bread. Here's mine:
Ever since trying Skibum's pulla this summer I've been meaning to bake one.
I used jarkkolaine's recipe as the basis since it had metric weights. The one notable difference is that I used a tangzhong to try to get a fluffier crumb. Did it help? Mmmm... I'm not sure it did, but I may not have nailed the timing quite right.
As the primary season for the next US president officially kicked off this evening (although there has been ad nauseum preening and jockeying going on for a year already), I decided to throw my support behind the candidate most suitable. I can't really decide on one, although I'm leaning toward the tall dark handsome candidate by just a hair.
