For whatever its worth...
I went to Bed Bath and Beyond and bought a $39.00 steam cleaning machine and combined it with a disposable aluminum roasting pan which I poked a hole in the side.
Worked Great!!!
In the Bread Bible by Levy she takes a whole page to discuss malt, but not really Why one uses it other than to suggest for a bit more crust. Can someone out there tell me the different uses of malt? I have looked all over for it around where I live -Westchester County, NY-and no one has it, so, will have to get it from KA I guess. Thanks...Country Boy
Dinner for drop-in friends: This pizza was quickly made for friends who dropped in for a visit. Well, not that quick because getting toppings together took some time. The pizza dough is from the book NO NEED TO KNEAD. It's her focaccia recipe and it's so good. I added 1 TBL. olive oil to crisp it up some but it didn't need it.
Can anyone tell me if there are brotforms to be found in Toronto? I know there are a few Canadians here. It seems strange that I'd have to order them from the US. I will if I have to, but I'd like to find them locally, if possible.
Hi there,
I was looking through some things and noticed that King Arthur's Artisan flour states it's lower protein models European flours and is better for hearth breads. The Artisan is around 11.3% and the Type 65 is 12% protein. Why is a lower protein content better for hearth breads? I always thought around 14% (like Sir Lancelot) was better for the gluten developement and better structure, etc.
Also...ash content. Is it mostly for color?
Thanks all!!
Chris
Rye NYT Bread: I made this rye today in my oval 4 1/2 qt. Le Creuset (Shown in backround). I used KA Rye Blend Flour which is made up of Organic Whole Rye, White Rye, AP flour, Malted Barley flour. I used 2 cups of the blend and 1 3/4 cup AP flour. I added a couple of TBLS. Vital Wheat Gluten.
If your Italian, you'll recognize this hard to find recipe. Very tasty!
Ciccioli Bread from Carol Field's book, "Italy in Small Bites".
1 recipe pizza dough made with 2 Tbs. of olive oil prepared thru the first rise. 2 lbs pork fatback or 1 Tbs. olive oil & 1/2 cup , about 3 ounces diced pancetta One & a quarter tsp. coarsely ground pepper 1 Tbs. olive oil Cornmeal While the dough is rising, cook the cracklings or pancetta. If you are using cracklings, slice the pork fatback into small pieces. Set in a small saucepan, cover with cold water and cook slowly over medium-low heat until the fat is completely rendered. Remove the crisply golden cracklings with a slotted spoon and drain on paper towels. Turn up the heat under the saucepan and boil until the water has evaporated. Save 3 Tbs. of the fat. Allow the cracklings to cool. If you are using pancetta, heat the olive oil in a small heavy skillet. Saute the pancetta over medium-high heat until it is crunchy & crisp, about 10 minutes. Cool. Reserve the pan drippings. Shaping and second rise. The recipe continues to tell you to flatten the dough & scatter the cracklings & reserved fat, or the pancetta and its drippings over the surface and forming into an 18 inch log. ( In Carol Field's other book, "Celebrating Italy", she forms the dough into rounds ). Set the dough on a lightly oiled baking sheet, cover with a towel & let rise until doubled, about one to one & a quarter hours. Preheat oven to 425 degrees. Bake for 15 minutes, reduce heat to 375 degrees & continue baking until the top is golden & a tap on the bottom of loaf produces the hollow sound, about 20 to 25 minutes.
Well I finally did it, I have been baking for all these years and finally made a starter. I decided to use the one from Breads from La Brea Bakey I just started it 3/11 and thought I might chronicle my adventures here in case anyone cares and even if they don't it still will be fun.
Day 1+2 was just like the book said "Pancake batter" I guess on day 2 I could see a few bubbles but I was getting a little worried. For those who read my first posts on the subject I did use non-organic black grapes that I scrubbed very very well to remove any residue I figured out the blueberries idea was just not feasable.
Day 1 Photos
Obviously no action a few bubbles just from mixing
Day #3
Wow! what acceleration I woke up this morning and realized I have a living thing in my kitchen. The grapes had all but dissapeared in a cloud of bubbles the liquid on top has gradually moved to the bottom. I just looked at it before I came up to post this and I cannot see the grapes anymore at all. Well tomorrow will be my new pet's first feeding wish me luck all.
My lovely sourdough starter has gotten a sharp acidic smell to it, and isn't leavening very well. I guess this means the acetic acid has gotten the upperhand? How do I fix this?
I created a delicious spelt starter at the beginning of February and made some great loaves from it recently.
The one on the left was a 50/50 organic AP with organic light spelt flour (I can only afford 2.5 kg bags of spelt and ran out) while the one on the right is a 100% light spelt loaf. Both were excellent! The kids liked the 50/50 while I found the 100% to be exactly like pumpernickel in texture, great spread with peanut butter or pb/banana/honey!
I used Sourdolady's recipe for starter but reduced all liquids by 25%, otherwise too much liquid and the starter never matures. After a week the starter was active, not as much as white or rye, and definitely not as volatile as whole wheat, but it was bubbly and produced a pleasant aroma. You can use either whole or light spelt with no loss of nutrients as they are contained in the germ not in the bran as in wheat.
I used the basic sourdough recipe as given in Peter Reinharts BBA but with 25% less water again:
Starter:
4 ounces spelt starter, 4.5 ounces spelt flour, 0.75 to 1.5 ounces water
Final dough:
20.25 ounces spelt flour, 0.5 ounce Celtic sea salt, 9 to 10.5 ounces lukewarm water
Kneading took about 20 minutes, but my house is cool these days which affects proofs immensely as well. However unlike all my sourdough experiences (save for yeats spiked variations), this spelt sourdough had far faster and greater second proofing results than wheat or rye starter.
This is going to be my main bread, and if the kids continue to enjoy it then I should experiment with spelt cinnamon buns soon too.