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Adventures in Bread-Baking - 2011-2014
These adventures in bread-baking have been drawn from a number of sources, all of which are referenced in the side bar.
Some of my inspiration is coming from the web; in particular, King Arthur Flour's Extra Tangy Sourdough. This remarkable bread is not for the faint of heart, as it has a very assertive sour flavor. That, though, is balanced by the fact that sourdough white bread has a glycemic index rating and overall nutritional value equivalent to, or better than, regular whole wheat bread. And one does get used to the flavor.
For this, I use a sourdough that I purchased from King Arthur Flour in 2008. With regular use (every 7 to 14 days) and feeding, it has grown into something unique. At this juncture it's 100% hydrated.
And to add a little interest to the sourdough, I do the final proofing in wicker bannetons, available from either King Arthur Flour's store or from Golda's Kitchen In Toronto.
My other inspiration has come from Jeffrey Hamelman's "Bread" and Richard Bertinet's two great books, "Dough" and "Crust". Each of the latter is a multimodal text, as each book includes a DVD with videos that truly enhance and supplement the outstanding imagery in print.
Images below show randomly-selected projects. If they were made from a recipe located on the web, a link is included so you can get the recipe for yourself. Otherwise, where an author's name is listed, refer to his hard-copy recipe book.
Buon appetito!
Adventures in Bread-Baking, 2011-2014
All images below: |
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Baguettes Used Pain Rustique recipe; divided into 4 then final proof in linen couches. 2014 Oct 8 |
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Montreal-Style Bagels Recipe from Korena in the Kitchen (blog) The ones in this image are from my slightly-adapted version of her recipe. 2014 Mar 18 |
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Whole Wheat with Multigrain Soaker (Hamelman) 2014 Jan 7 |
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2013's Panettone From Wild Yeast - takes 3-4 days from starter #1 to finished product 2013 Dec 16-19 |
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Five-Grain Levain (boules, right) (Hamelman) Norwich Sourdough (batards, left) (based on Hamelman's Vermont Sourdough) 10 Jun 2013 |
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Pain de Beaucaire (recipe, from Wild Yeast Blog) 23 Aug 2012 |
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Norwich Sourdough (recipe) 08 Jun 2012
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Colomba Pasquale 06 Apr 2012
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Oatmeal Bread (Artisan Breads - CIA at Home) 19 Feb 2012 |
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(Upper) Old World Baguette (Lower) Vermont Sourdough (Hamelman's Bread) 12 Feb 2012 |
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My annual
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Struan Reinhart 26 Nov 2011
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Scali Bread 18 Nov 2011 |
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Wild Yeast (Sourdough) Baguettes 12 Nov 2011 Foreground: White flour; background: sub 33% muiltigrain flour 11 Feb 2011 (Lower detail of crumb) |
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Peasant Bread (Artisan Breads - CIA at Home) 18 Sep 2011
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Oatmeal Bread (Artisan Breads - CIA at Home) 10 Sep 2011
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Sourdough Multigrain (Hamelman's Bread) 12 June 2011
(bottom image features the 24 July batch of this bread in our new kitchen) |
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Hamburger Buns 12 June 2011 |
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English Muffins (50% whole wheat) 15 May 2011 |
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Wheat & Spelt Sourdough (Wild Sourdough) Mar 27 2011
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Fougasse (Dough) Mar 12 2011
I ran out of counter space, so following the lead of an image from the book, I, too, hung mine up.
Recipe in book made six fougasses each approx 20 cm diameter once baked. |
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King Arthur Flour's Extra-Tangy Sourdough 27 Feb 2011 |
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Hamelman's Wheat Bread 02 Feb 2011
Final proofing in round bannetons
(Lower image) Detail of crumb 09 Apr 2011 |
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