Today I had 3 new recruits come over and help out with bread baking. I had prepared ahead of time, and had 3 miches proofing, and 3900g of baguette dough (for 13 loaves) fermenting when they arrived. One of the things I liked about this training session was that I was able to let go …
Start your week right with Bagel Monday. Every Sunday afternoon or night, I prep bagels, and then bake them first thing Monday morning. I encourage others to do the same. It is a nice routine to have each week…
Baguette #1 Bagutte #2 9/9/2009 5:00PM Weigh out the ingredients: 515g 4:4:5 45hr Blarf 1030g Snowflake All Purpose Flour 532g water 25g salt 9/9/2009 5:05PM Mix for about 4 minutes to incorporate all flour 9/9/2009 8:00PM Turn dough twice 9/10/2009 9:00AM Shaped 6 Baguettes 330g-370g 9/10/2009 1:40PM Unload 1 Baguette from couche, 475F 3/4 cup …
I have been talking to a lot of people recently about Sour Flour, and also trying to figure out exactly what it is I am trying to accomplish. One of the key aspects that I have been focusing on is the fact that it is all free. Free bread, free training, free supplies. I still …
One of the most important things to think about when making bread is what hydration level you are using in any given formula. Hydration is defined as the total amount of water divided by the total amount of flour. So to start off, you should figure out how hydrated your starter is. One of the …
