Hello! I'm a Animator and hobbyist bread baker and pasta maker. This is my first post here, but have been following for a while and have gotten a lot of inspiration and questions answered from this blog. I started out with Tartine's country loaf and flourished from there. Lately I have been making alot of bread from Sarah Owens new book Sourdough, which I love! I also pair my bread baking with my passion for macro photography. Here are some recent photos:
I have much more on my blog: http://missyork.tumblr.com
A question: I recently came into possession of some freshly milled flour. I was told I'd have to up my hydration when using this flour. Any recommendations on how much that might be if I use the freshly milled flour for my whole loaf?
Thanks!
Your bread is ready for its closeup!
Looks like your bread-baking skills are well advanced, but based on photo #3, you also occasionally suffer a "room where the bread baker slept." :)
I think you may need an extra tablespoon or two of water per cup of flour, but let the texture be your guide. May take a couple of bakes to get it dialed in to the way you want it. Enjoy the journey and keep the photos coming!
Thank you for the kind words!
I have never heard of the term "a room where the bread baker slept" but that's very clever. It did happen that one time and now I know what to look for prior to baking. I imagine that's not a desirable trait for a loaf to have.
And thank you for the advice on the hydration levels for my freshly milled flour. I will be sure to report back when I use them :)
Ha ha, you can't avoid all of these caverns and tunnels. Sometimes when I get a particularly big one, my wife teases, "Look! Here is the room where the baker sleeps, and his wife, and his children, and their dog..."
Welcome and happy baking
Thank you! =)
You have a wonderful blog and such beautiful photos! I also like to photograph food, I like these tips http://weedit.photos/2017/how-to-edit-food-photos/ And you?
Your photos are gorgeous.
I mill my wheat and use the same amount of water I used when I used to buy flour.
In fact sometimes I find that while kneading / rolling it out I might add a handful of rolled oats to absorb excess moisture.
I love Sarah Owens too! Do you have a favorite recipe from Sourdough? So far I love her leek and shallot loaf. One of my all time favs. I need to try the chili loaf again as I made a mistake with my flour choice that time around.