dinsdag 25 augustus 2009
woensdag 19 augustus 2009
zondag 16 augustus 2009
I've had great results lately using the following recipe :
500 grams flour
6 grams dry yeast
260 grams water
15 grams butter
10 grams salt
Mixing : 2 minutes 1st speed
7 minutes second speed
Bulk Ferment : 45 minutes + one fold
Divide and shape.
Proof : 45 minutes more or less.
Bake 230°C 40 minutes.
I ususally bake using a pre-ferment or sourdough.
When I need bread rather quickly I use this straight dough method.
I use different flours and grains giving it some extra taste.
zondag 2 augustus 2009
My starter became two years old. It still amazes me that some water, flour and natural yeast can make a dough rise. Here's the rather simple to make Pain Au Levain bread by Mr. Hamelman. I love the simpleness of this recipe. The taste is always superb, this picture isn't but hey, take your 'Bread' books and make this bread!