August 24,2008
The Leaning Trails for Making Artisan Bread_ 50% whole wheat Baguettes
50% whole wheat Baguettes
Adopted Recipe : Anis Bouabsa
Learning Lessons:
- 40% Liquid sour dough starter
- 50% Stone ground whole wheat flour
- 70% hydration
- Retard the dough
- Shaping
- Bread Cooling
- Taste and Favor of this bread
August 18,2008
The Leaning Trails for Making Artisan Bread_ Anis Bouabsa's Baguettes
Anis Bouabsa's Baguettes
Adopted Recipe : Anis Bouabsa
Learning Lessons:
...繼續閱讀
Adopted Recipe : Anis Bouabsa
Learning Lessons:
- Liquid sour dough starter
- Retard the dough
- Shaping
- Bread Cooling
- Taste and Favor of this bread
August 11,2008
The Leaning Trails for Making Artisan Bread_ Golden Raisin Bread
Golden Raisin Bread
Recipe : Bread A Baker’s Book of Techniques and Recipes by Jeffery Hamelman
Learning Lessons:
- Liquid sour dough starter
- Retard the dough
- Shaping
- Bread Cooling
- Taste and Favor of this bread
July 28,2008
The Leaning Trails for Making Artisan Bread_ Swiss Rye
Swiss Rye
Learning Lessons:
- 溫故知新
- rye liquid starter
- Shaping
- Bread Cooling
- Taste and Favor of this bread
July 21,2008
The Leaning Trails for Making Artisan Bread_ Pain au Levain
Pain au Levain
Learning Lessons:
- 溫故知新
- sour_dough stiff starter
- Shaping
- Taste and Favor of this bread
...繼續閱讀
July 9,2008
The Leaning Trails for Making Artisan Bread_ Pain de Campagne
Pain de Campagne (Country Bread)
Adopted Recipe: Advanced Bread and Pastry by Michel Suas
Learning Lessons:
- sour_dough starter
- 95% Bread Flour + 5% Stone ground Rye Flour
- Shaping
July 7,2008
The Leaning Trails for Making Artisan Bread_ Vermont Sourdough with Whole Wheat
Vermont Sourdough with Whole Wheat
Adopted Recipe: Bread ,A Baker Book of Techniques and Recipes by Jeffrey Hamelman
Learning Lessons:
- sour_dough starter
- 90% Bread Flour + 10% Stone ground Whole Wheat Flour
- Shaping & Scoring
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樂多Roodo!│