I would like to give a shout out to a new web site! My friend and terrific baker, Barbara Elisi has a wonderful new bread site that you must check out. It is called Bread and Companatico. She has brought together several professional bakers as regular contributors, such as Continue reading Shout Out! – Bread and Companatico
I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic! Continue reading My Chubby Baguettes
I couldn’t pass up sharing this post from Elite Daily. I’ve haven’t seen such wonderful sandwich porn in a very long time and not so many in one place!
Here are some to start out with:
Avocado, Asparagus and Dill Havarti Grilled Cheese
Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.
For two months I’ve been working on my Udemy online bread baking course. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD Like a Professional”
I think you’ll really like it. If you click HERE you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then. The course is set up so that you take it at your own pace, whenever you like, there are no deadlines or schedules. You also get a certificate of completion when you are finished.
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.
Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
Continue reading Blister Crust Formula – Potato Water Sourdough
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: