Blog posts

Peter Reinhart's Pane Siciliano–or, as a friend calls it, Pan Sissy.

Here's the formula in BBGA format using Reinhart's original quantities as listed in the Bread Baker's Apprentice. 

(I'm still learning the BBGA format, so please let me know if you spot any errors.)

After reading about Dave's never-ending quest to create the perfect San Francisco Sourdough bread I felt it was time to give his latest recipe a whirl.  I have never been to SF so I don't know exactly what the final bread should taste like other than by his description.

Top: The boule

Bottom: A sloppy turkey and jack w/mayo and dijon on seeded sourdough

Made a modified sourdough (with 1/8 tsp active dry yeast for timing) with toasted sesame, poppy and sunflower seeds. Came out great. Thanks to TFL'er Jay and the "The Basic Problem with my sourdough" thread contributors for guidance on my starter.

Formula

Levain:

102 g KAF AP

108 G water

Leaven

• 20g starter @ 100% hydration
• 100g water
• 15g light rye flour*
• 85g all purpose flour

Ferment @ 29C (84F) for 9 hrs. 

 Sponge

• All of the leaven
• 250g water
• 250g bread flour  (12.4% protein)

 Allow to sponge @ 28C (82F) for 3 hours.

 Main Dough 

It is finally getting a bit warmer here, but nights and mornings are still bitterly cold. We have winds from north, and they chill you to the bone if you're not well packed in. The weather has been beautiful the last couple of days, with clear blue skies and some warmth coming from the sun. Still, things don't thaw up before lunch time, and summer is clearly still a few months away.

ayo tfl-ers

dig my bread this week.  twas a good week:

is this photo too big?  i changed the dimensions to (800X535) what size do you guys make your pictures for this type of stuff?

and i know all you bread-nerds dig the crumb shots so here you go:

and even closer up:

Had to make a couple of changes to Sweetbird’s hugely fantastic, far better than magnificent, Buckwheat Bread recipe that can be found here:

 http://www.thefreshloaf.com/node/27784/buckwheatpear-sourdough-pear-hard-cider#comments

Was getting ready for tomorrow's Sweetbird Buckwheat and Apple SD Bread bake and for once was organized enough to pinch off some of the buckwheat starter and make some lovely SD pancakes for breakfast.  I took 30 g of refreshed buckwheat starter and added;  60 G of bread flour, 60 g of buckwheat flour and 120 g of milk.  After mixing I let it stand on the counter for 1 hour and then in the fridge overnight for 8 hours.  This morning I took it out of the fridge and let it stand on the counter for 1 hour before mixing in 1 tsp of honey, a large pinch of salt,  1/