I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading Video # 2 Fermentation and Folding Dough
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:
Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain. Continue reading Kneading Conference West 2012 Part II
March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.
Over the New Year holidays, I moved to the San Juan Islands. It has been a two year journey for me from an abusive situation, a divorce and now starting over. Continue reading A New Year, a New Life
There is a new addition to my Magnificent Sourdough page. Baker Judd Friedman’s bread, Pain de Campagne is showcased.
Those of you who like to bake without thinking about what’s behind it… might want to skip this post….
This is a follow up experiment to the post Experiments with Autolyse #1 (length of autolyse)
To autolyse means to give your dough a rest period after mixing and before adding the salt to the dough. Professor Raymond Calvel pioneered this dough development stage which helped produce superior bread. When the flour and water are combined, the gluten strands are hydrated and begin to bond. Enzymes are activated and they begin their work on the dough. One of the enzymes called Protease when activated, starts to break down or digest the gluten strands. You might think this would ruin your gluten network that you are trying to build up, but used properly on the right kind of dough using the right flour, you can direct the outcome of the bread in different ways.
Visiting with some of my family:
I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” I decided to pass on it. I would like to find more local Artisan sourdough style breads to review.
Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.
I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17 2011. There was so much to see and do that it was hard to pick which classes to attend. The food served was really good and the people were just my kind of people.. obsessed with bread.
Big Bear’s Bread has been a real popular bread, I have had many emails about it. I wanted to try the same formula, but try to shorten the preferment time and add some grains/seeds. Since that is what I like (the grains/seeds), I thought I would call this variation, “Lady Bear’s Bread.”