Two hours later, Star is bubbly and ready for action...as I stir her, you can hear the bubbles throughout the mixture and literally see them popping when I stop stirring...this is a bowl full of life!
Halfway through baking. Trying out a new flour, strong malted bread flour. Love the mellow subtle sweet smell of the flour that is evident as soon as it was first mixed with water. Think it'll go well with the raisins. .
Happy with the oven spring and ears. It's been a while since I made a boule.
The cutest little sampler loaves you ever did see. We put our excess dough into mini tins and make this miniature loaves of all our regular loaves. They are a hot seller at the market for those who want to try some bread.
Perfect fluffy artisan #baguette
from Seven Hills Bakery
I tried out some Kamut flour! My parents went on a trip a couple of weeks ago and my mother brought me back all sorts of new flours to try. This one smells so delicious. I haven’t tried it yet but I think it might be a new favorite just based on the smell and how nice the dough was to work with. I didn’t get a good long cold proof because we are going on a scavenger hunt in the city today! And I wasn’t sure I would have time in the morning to bake. I think I could have gotten a better spring if my timing was better. This guy had about an hour RT proof after shaping and four hour fridge proof.
Also I discovered that my early morning lighting in my apartment is kind of harsh and crazy ^ ha, this is literally the only direct sun I get all day. That must be why my plants hate my apartment 😭.
You can see my tomato plant in the background that is about four feet tall and I has never grown a single tomato, lol.
Finishing the bake of our Country loaves this morning. Happy Saturday! #artisanbread
New recipe in the works - 50-50 soft white and bread flour at 90% hydration using a puree of soaked dried bell pepper, shallot, candied ginger, cardamom, coriander, and turmeric. Going to give it a long autolyze for gluten formation before the next stage.