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Made with tangzhong. Add butter, a little maple syrup and a frothy coffee.

It has been such a long time since I've posted on Fresh Loaf.   As some of you may remember, I went very gradually from baking for fun to baking for fun and profit.    Over that time, the business has steadily grown, but was limited by the fact that it was based in my home kitchen.   Over a year ago, my business partner and I started looking for a place to rent.   It took longer than I could ever have imagined to find a place that we could afford in a reasonable location, but finally we found a place last summer.   Then it took longer t

This weekend I made some of my best loaves yet.  I actually made enough for four boules, and had proofed them and intended to bake all four, but something came up and I baked only 2.  I stuck two in the fridge and baked them up the following morning. Those are the two that are pictured here. No crumb shot for these but I did eat from one of them.  The verdict -- one of my best breads to date.  

It has been more than a year, I believe, since I last tried my hand at an enriched bread.  For this one, I pulled out my trusty 13" USA Pullman Pan, and used the recipe that came with it.  Reproduced here:

PULLMAN SANDWICH BREAD

Pan: Pullman Loaf Pan - Large

Ingredients

This week's bake is a side by side comparison of the two heirloom varieties of wheat Red Fife and Turkey Red. The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. A soaker was made of half the flour, water and salt which was left at room temperature.  The other half of the flour was mixed with starter and water then put in the fridge after sitting for an hour or so. All amounts, mixing techniques and temperature were exactly the same and both flours were freshly ground.

This is one of my favourite simple loaves - Ale & Yeast Poolish from Richard Bertinet's "Crust". The flour is 85% bread flour and 15% whole wheat, and the pre-ferment is a 100% hydration poolish made with ale (in this case, my husband's home made light hoppy ale). The dough is a dream to handle and it always behaves so well! The crumb tends to be fairly open and creamy, though the bread tastes quite different from a naturally leavened (i.e. 'sourdough') bread with similar blend of flour and same hydration.

After finding out my son has somewhat severe dairy and egg allergies it's really gotten me to realize how hard it is to find pre made foods that don't come in contact with either of these. My mom always baked bread growing up so I had some idea how to do it, but for some reason my dough is never the same as hers, even though I use her recipe. 

so I've began to make breads, they aren't quite what I'm aiming for so every friday I plan to experiment a little bit until I've found something im happy with. 

After the last over bake of no levain, old school pumpernickel which made a brick that couldn’t be cut with a ban saw, Lucy decided to go back to 3 starters for this bake.  We had some left over olives from the New Year’s pizza and we have always wanted to make SD version of that dough to bake as an olive Italian style bread or focaccia.  We finally got around to it.

Recently, some one posted a comparison of the Tartine breads and those of Ken Forkish. This reminded me how long it had been since I had baked a Tartine Basic Country Bread. I can't find that TFL entry now, but it doesn't matter ... even if it was just in my imagination. Here's what happened:

These loaves are still cooling. I will post a crumb photo and tasting notes when I slice one.