Well it did take parts of two days to make…so maybe not that quick.
More to come soon…
May 17 2012
Well it did take parts of two days to make…so maybe not that quick.
More to come soon…
Permanent link to this article: https://www.rhinoblues.com/thoughts/2012/a-quick-loaf/
Mar 19 2011
In Tartine Bread, Chad Robertson teaches you how to make this wonderful bread at home. Tartine’s bread differs from the standard San Francisco sourdough by using a young levain (wild starter). By using the starter when it is still young in the cycle, it doesn’t have as much of the distinct sour taste of the traditional San Francisco sourdough breads.In making this bread, I created a wild starter that I fed everyday for a little over a week. This was to get the starter in a consistent life cycle so when it came time for baking, you’d be able to use the levain at the right part of its life cycle.
The other great thing in this book is that Chad found an ingenious solution to the problem most home bakers face when baking hearth style breads. Most home ovens are not sealed to the extent commercial baking ovens are. To create a sealed environment, he uses a cast iron combo cooker (Like this one from Lodge). This creates a small sealed environment, where the moisture in the dough creates the steam necessary for a good oven spring. The resulting bread has wonderful crumb with large gas pockets. Unfortunately the bread was so tasty, I forgot to take a picture of what it looked like on the inside (or maybe not so unfortunately since it was so good).
Permanent link to this article: https://www.rhinoblues.com/thoughts/2011/tartine-bread/
Mar 19 2011
A basic White Sandwich loaf. This is essentially the same loaf my grandfather makes in his bread machine, but instead made by hand.
The formula made enough for two loaves…but not the 1.5lb pans. I ended up transferring one of these to a smaller bread pan, so it actually crested over the lip of the pan. While my loaves weren’t quite as tall as I’d hope, they still turned out pretty much as expected. Good sandwich bread (and also good for toast)
Permanent link to this article: https://www.rhinoblues.com/thoughts/2011/white-bread/
Mar 19 2011
Tuscan Bread is made without salt and as a result has a more plain flavor than a French Bread for example. In Tuscany, this is made up for with the generous use of flavorful sauces to dip the bread in.
The bread definitely didn’t have the same full flavor of the traditional french loaf. It did however make a good dipping bread.
Permanent link to this article: https://www.rhinoblues.com/thoughts/2011/tuscan-bread/
Feb 21 2011
Permanent link to this article: https://www.rhinoblues.com/thoughts/2011/cinnamon-rolls/
Jan 11 2011
First step was to create a sponge:
After adding additional flour it would be time to slowly mix in the butter. In the BBA there are three variations of Brioche. Rich Man’s, Middle Class, and Poor Man’s Brioche. I decided to go with the Middle Class variation, partially because I’d be mixing the butter in by hand (instead of having a stand mixer). It took a fair amount of time to mix in a half pound of butter into the dough above. Once that was done I spread out the dough on a sheet pan and let it do a cold fermentation overnight in the refrigerator.
The next day it was time to proof the dough. Because of all the butter in the dough, I’d do the shaping as soon as I removed the dough from the refrigerator. As I don’t have any brioche tins, I improvised with a muffin pan.
After letting the rolls proof and brushing them with an egg wash, it was time for them to go in the oven. They ended up with a “muffin bottom,” but still tasted great.
Of course, I had to take Nicole’s advice and make breakfast sandwiches with them in the morning!
Permanent link to this article: https://www.rhinoblues.com/thoughts/2011/brioche/
Nov 20 2010
The first step in making the mother starter was to create a seed culture. This process took 4 days.
Mother Starter
For this batch I decided to shape the sourdough into baguettes:
Fresh out of the oven…on my makeshift cooling rack.
Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/basic-sourdough/
Nov 07 2010
These baguettes are started with a poolish, and that is the main difference between it and the earlier French style baguettes. These also had a bit of sifted whole wheat flour in them, instead of 100% bread flour that the traditional French Bread would have.
Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/poolish-baquettes/
Aug 28 2010
Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/multigrain-extraordinaire/
Jun 08 2010
I will have more opportunity to practice however, as I’ve got two more balls of dough in the freezer to use later.
Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/pizza-napoletana/