Replication Bake of Emulsified Raisin
Yeast Water Loaf
For the initial loaf, see
link:
So I wanted to make a batch of Black Canyon sourdough last night, to repay my neighbor for the 2 lbs of fresh-caught cod he gave us. No mise en place. Pretty distracted after work etc. But in I plunged, only to come up about 1.5 C short of All-Purpose flour. Doh! So I used a combo of spelt, oat and White Whole Wheat bread flour from Whole Foods. It took about 45-50 minutes of vigorous kneading by hand to get any structure and windowpane.
I made a pizza last week, that turned out very good. I addapted the recipe from hamelman's BREAD. I made a stiff levain instead of biga, and omit the oil. I used canned tomatoes made by me last summer, fresh mozzarella, dried oregano, and fresh basil added in the end. I put the stone at the lowest level in my gas oven, and the pizza was done in 7-8 minutes. It's the best I can do at home. The crust was absolutely delicious!!!
I have been going through a bit of a baking drought lately, but on Friday lunch refreshed my starter so that I could bake when I got off work in the evening. I hadn't planned on anything, but when I got home and found the starter at its peak, I had to act quickly and there was no time for elaborate planning. Accordingly, I just ad libbed and this is what I did.
100g mature starter @ 100% hydration
250g water
3g diastatic malt
50g rye flour
Here’s my favorite variation on my favorite bread--the Basic Country Bread from Tartine Bread. Since it’s now my most frequent bake, I figured I should write up my procedure both for my own reference and the breadblogosphere.
This weekend, I decided to bake a sweet bread to serve as dessert for our father's day family gathering. I ho and hummed for a few days over what to bake and finally decided on Reinhart's Chocolate Cinnamon Babka bread from ABED. What's not to love about sweet dough, chocolate, and cinnamon, right? Then I thought, "Wouldn't chocolate, cinnamon, AND hazelnuts be even more to love?" So, that's what I did... After rolling out the dough, I spread a thin layer of Nutella, sprinkled with the chocolate cinnamon paste, and then sprinkled again with chopped hazeln
Ingredients:
We've been traveling a lot the past few months, and I haven't had many weekends at home to bake. Now, we'll be home for a few weeks, and I can bake more regularly. This weekend, I baked two of my current favorites – the SFBI Miche and Hamelman's Pain au Levain. (See: Miche from SFBI Artisan II - 2 kg. The formula for the Pain au Levain is found in Hamelman's "Bread.")
Oops - another failure
I was trying to make Daisy's Wholemeal Lemon Sourdough (original successful recipe here)
Not sure what particularly went wrong - my assumption is that
a) I left the preferment too long
b) I used slightly unripe starter
c) I left the mixed dough too long for bulk ferment
d) the S&F method didn't work so well for wholewheat as for white
e) I didn't knead enough
f) the gods were not smiling :-)
Double Pains de Campagne, Olive Levain and a “Hardcore Borodinsky”
One large Boule, proved in a banneton, of just over 1300g, and one of 700g, proved in a brotform.
