Special White

Too dark

Just like everyone, once and a while my result is not good. This time my loaf was a bit too dark. I like my loaves well baked, but this is a bit too dark ;-)

A simple loaf.

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.

Hamelman - Pain au levain

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!

Soft rolls - Pastry Cream - Apples

I think it is awesome what you can make out of one single dough.

I made these before (actually this recipe is slightly different though) but now I decided to put apple slices on top of the pastry cream.
I baked them lightly to keep them soft (had some problems in the past when the are baked too dark => they become too hard and even too crispy which is for this kind of dough not tasty at all.)
I am pretty sure that the reason for that is that it depends how long my oven has been turned on.

Baking is like a never ending journey in learning, and the end result might be different each time depending on various factors that you are or are not able to control.

Corn Bread - Hamelman

Made on request for the smallest member of the family :-)

West-Flanders Brown Bread