zondag 11 oktober 2009

Baked last night...

I know it has been ages if not centuries since I have been updating my blog. Thanks Hans Joakim for reminding me.
Did I stop baking? Not at all, but there is going a ton of things on in my life and I just cannot seem to make myself update this blog. I should. So I apologize to you all.
I will try to revive this blog again and posting pics via my mobile phone should make this easy!

This is one of the loaves I baked last night, just a variation on the Special West-Flanders brown bread. I used no broken wheat because I did ran out of it and I seem to not be able to make it to the store to get some.
I did use a mixed flour with grains inside, but only like 10 percent, so it is not like too dark.
Once again a straight dough, no sourdough, my starter is staying in the fridge. Actually after this posting I should make some dough again, otherwise I would ran out of bread by the end of the week. I bake like 4 loaves or so during the weekend and store them in the freezer. I have to admit that years ago the thought of frozen bread was something I could not imagine at all. I thought it was like sacrilege. :-)
Nowadays after being surprised how little the bread is different after being frozen or not, I do this all the time, it became my work flow. Okay, it is not a 100% like fresh bread, but it is either baking during the weekend and freeze them or go to the baker...
And since I love baking I choose to freeze them.
The picture is not perfect, but it will do for now. Talk to you guys later!

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2 opmerkingen:

  1. Hans Joakim25 oktober 2009 om 12:13

    great to have you back in business, bart :)

    i'm curious about the west flanders brown bread you've shown. it looks terrific! can you give me a rundown of the main ingredients? some cracked wheat, 10-15% whole-wheat flour, does that sound about right? but what about the "brown" in west flanders brown bread? any malt extract, honey or sweet stuff in there?

    cheers, bart!

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  2. ladiesfromneptune26 oktober 2009 om 20:49

    Thanks! Will try my best, no baking this weekend though.
    Main ingredients are :

    700 grams flour
    290 grams cracked wheat
    10 grams bran
    610 grams water
    20 grams yeast
    17 grams salt
    20 grams butter

    That's it.
    Desired dough temperature 26° Celcius
    35' bulk rise
    fold
    divide
    15' rise boule shape
    redo boule shape
    put in baskets
    punch down after 20' plus
    remove from basket
    50' rise
    bake 240°C about 45'

    Good luck!

    Brown bread over there means that there is cracked wheat and/or bran in it.
    It sometimes does contain malt, or honey. But not in this recipe.
    This kind of bread just contains fat.

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