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As far as I can tell these are a first ! No one’s ever posted an Apple Yeast Water levain bagel. I used to make bagels all the time. Have always and only used the formula from Wild Yeast blog. They are always perfect. I always use a lye bath. It’s extremely easy and so dilute there’s no danger at all. 

Three qts water and add 3 tsp lye. Bring to boil. Can reuse stored water. I’m stirring up another batch of bagels  in the next couple days so covered and left on back burner. 

I like to tinker with my formulas over time.  I haven’t done a country sourdough in a while and wanted to try it using a stiff levain.  I kept the hydration to a comfortable 76% since I haven’t done this style of a bread in quite a while so didn’t want to go crazy high.  

The quarter sponge system was a method of professional breadmaking developed in Scotland and was designed to produce tall, airy tin loaves with the minimum amount of yeast possible. The quarter refers to the fact that a quarter of the total recipe water is used in the first sponge.

I've tried it a few times before, but the loaves were never as tall as they should be and lacked oven spring.

Not liking to give up on my breadmaking missions, I decided to have another go.

Been on something of a viennoiserie jag lately brought on, of course, by the holidays, visitors and deliciousness. With 7 dozen croissant, 4 dozen kouign-amann and one chausson aux pommes under my belt (gonna need a new one if this keeps up), a few brainworms have been nibbling on my thoughts.

I am still working on my steamed buns.  Today I prepped to try again with a new sourdough gua bao recipe.  I’ve added a tangzhong to make the flavour more complex and increase the hydration without making the dough handle like a higher hydration.  There is also some vegetable oil to help with moisture and tenderness.  I have kept the baking powder in the recipe since almost all the recipes I’ve seen have either baking powder or baking soda to help reduce any sourness, I’m not sure that it is necessary or not.

Today's bake: Lumberjane Loaf

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Thanks! to  cfraenkel for bringing this to our collective attention - her post can be found here:

https://www.thefreshloaf.com/node/71694/lumber-jane-loaf

Thanks! to Abe for forwarding the screenshot to me.

   This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills.  The added egg yolks add a nice extra kick of moisture and flavor.

I am a new bread baker.  My Tartine Bread cookbook says to use white and whole wheat flour.  Does this mean white whole wheat or all purpose flour?  I read that all purpose flour has more protein.  Please comment.

I was working on a SD version this morning but something went wrong, I suspect I measured the water incorrectly and added way too much.  When I realized my error I started a second batch, but since I had no levain ready it was IDY to the rescue.  I’m glad I made the second batch, other than an issue of tearing of the dough during one coil fold where I wasn’t gentle enough it turned out just fine even with the increased hydration to 110%.  Another change was that I did final proof with a couche.

The Fresh Loaf is 18 today! 🎂🥳

Hard to believe, isn't it? At least for me it is. Part of the reason I started the site (and baking so much) was because I had lots of time around the house when the babies were napping. Both of those babies are in university now.