I’ve been working off and on with my Brod and Taylor dough proofer as I put together my courses. I’ve added the new optional second shelf to extend my use of the proofer. I’ve used this proofer since it first came out in and was actually a beta tester for the company. I jumped right […]
Posts tagged bread baking
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. […]
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.” […]
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.