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  • bakingben 10:47 am on September 8, 2010 Permalink | Reply  

    Thank You 

    Just a thank you from me as well to everyone for making it a great weekend. I have tried some new things already such as the “old bread” idea in naturally leavened bread suggested by Zeb which worked well.

    Best wishes, Ben

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  • bakingben 9:22 am on August 24, 2010 Permalink | Reply
    Tags: seigle d'Auvergne   

    Seigle D’Auvergne 

    Inspired by Mick and Zeb’s efforts with making this rye bread I had a go myself. It’s the one where you pour over 46 c water over the sourdough and rye flour. This brings the mixture down to 37 c. The crumb was still sticky though after resting for 24 hours but tasted very good. I used  two thirds wholemeal rye and a third white flour.

    http://i190.photobucket.com/albums/z119/rbenj_photos/P8230002.jpg

    Ben

    have edited to show image directly in post (only a link not embedded) hope that’s ok, and I’ve just added a link to Mick’s post on this bread too – Zeb

     
    • bakingben 10:17 am on August 24, 2010 Permalink | Reply

      Thanks Zeb. Was about to do that.

      • Joanna @ Zeb Bakes 10:24 am on August 24, 2010 Permalink | Reply

        Hope not interfering, I don’t know how familiar everyone is with the wordpress dashboard. Anyway that is a beautiful loaf Ben! Did you like the taste?

        • bethesdabakers 2:31 pm on August 24, 2010 Permalink | Reply

          Hiya Ben

          Wait ’til it’s five days old…

          Mick

          • bakingben 4:35 pm on August 24, 2010 Permalink | Reply

            It should then be ideal for sandwiches on the train up to the DDD! It was a good flavour though perhaps not as “fruity” as some other rye breads I’ve made. The process reminds me of the detmolder method with two different temperature ranges.
            Ben

  • bakingben 3:58 pm on August 11, 2010 Permalink | Reply  

    Busy Baking Day 

    Hello

    I’m looking forward to coming to the Dales Dough Do! Last Saturday was like a dress rehearsal: I had three doughs on the go and spent most of the day on my feet. I had previously made Dan Lepard’s Italian flat bread from the HML and was really pleased with th results  but tried it again without yeast. I think I preferred it with yeast as it had more flavour and melt-in-the -mouth consistency. The rye bread was messed up by forgetting to subtract the flour coming from the sourdough so had to add more water but it was still too dry. I also made up my standard naturally  leavened bread.

    Ben

     
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