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Category Archives: How to make raisin yeast water

I am not reaching my goal yet … baguette yes..yes… baguette…

I love my baguettes, but I am not happy with the crumb yet..  Few years ago, I saw a beautiful cell structure in the crumb, just beautiful..  I was speechless at the moment, then just staring at the baguette for a long time.   I felt like the baguette was made like a croissant.  I don’t know if I can get the perfect crumb structure…sigh…..

Yesterday’s baguette was fine…  The taste – great,  the crust- good,  the oven spring-  better than ever ( A big progress)… and the crumb structure – okay…

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This iron pan with bricks works great for creating steam in my weak oven.

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I could slice only one baguette, the rest of them were taken.

I hope tomorrow’s baguettes are better….

Happy baking!

Akiko

My favorite baking tool:  I strongly recommend this bread knife. I have been using for over 7 years.

 
 

80% hydration baguette with preferment

Again, I realized how hard to shape and score high hydration baguettes.  It was little struggling..  The recipe is here. although, I changed little bit. I will show you how when I complete.

I also think that I need a new oven for that unfortunately.  My weak oven can’t create nice oven spring for baguettes.  😦   I am losing a hope now.

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Although I like their crumb and the taste of the baguettes, of course. The crust was thinner than the 70% hydration baguettes. The taste was sweeter, and some how juicier slightly.

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Now, I am making 74% hydration baguettes.  We shall see!

Happy baking,

koubo-1

Shopping tip:
My favorite instant yeast: Saf-instant yeast. If you are sensitive to the brewer smell, I strongly recommend this yeast.
Saf Instant Yeast, 1 Pound Pouch

Akiko

 
 

I am disappointed with the round banneton.

I ordered the 10″ round banneton and a 8.5″ round one other day. They arrived today.

I am very disappointed with this oval banneton because it is much smaller than mine!

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This 10″ banneton on the right  has only 6″ wide. DOYOLLA 1pcs Oval Shaped 10″ Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner Combo Mine is 7″ wide.   I will return this one.

 

I am fine with the round banneton though..

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Mine is 9″ on the left,  and  the one I bought on the right is  8.5″ as described. I am very happy with the price under $11. Forsun 1pcs 8.5″ Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner

 

Happy baking!

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koubo-1

 
1 Comment

Posted by on April 19, 2017 in How to make raisin yeast water

 

Continue:Retarding with the new method.

I think that is the solution to have nicely browned loaves when they are retarded.

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And I place these metal racks on the marble stones 20 minutes after I put them in the oven. So I can prevent to burn the bottom of these loaves.

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The taste of bread was remarkable.  I gave one of two loaves to one of my friends.

Happy Baking!

koubo-1

Shopping tip:

 

 

  • Bread knife:  That is my favorite.   I am still using this without any problems.

    bread knife

  • 10″ oval banneton is $ 11.88  I ordered one today.   Bannetons are cheaper now.. I bought one for over $23 including shipping.

    oval banneton 10

  • 8.5″ round banneton is $10.99!  I just order this one too. 🙂

round banneton

 
1 Comment

Posted by on April 17, 2017 in How to make raisin yeast water

 

I am still testing the new method..

I realized that I am not still satisfied with the new method..   I want to have my bread nicely browned like caramelized popcorn .    Although I don’t to burn my bread.. Even dark bread. I think that they are so beautiful and appealing, but I am questioning about the health fact.

I changed the temperature little bit.  Put the loaves in the oven at 280F and increase the temperature to 430F immediately and bake for 15 minutes.  Then transfer the loaves on the rack to prevent to burn the bottom then decrease the temperature to 400F, and finished up for another 5-10 minutes.

Pretty good so far.. I keep trying until I can reach to the goal!

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Happy baking!

koubo-1

 
1 Comment

Posted by on April 11, 2017 in How to make raisin yeast water

 

The new method to bake hard bread.

Don’t you have the experience that you feel too lazy to bite off the hard crust? I have been working on the method to have softer crust for few weeks. You may notice if you read my previous posts.

I always felt a waste when I saw my daughter and my husband left a chunk of whole crust.  And I did the same thing because I don’t have strong teeth. lol

Anyway, I can confirm that this method only works with 70% hydration dough or less after baking over 20 loaves.

This method also works for me to maintain my weak oven. lol

  1. Bake at 280F for 10 minutes.
  2. Increase the temperature to 430F for 15 minutes.
  3. Decrease to 400 F and bake about 5 minutes or, until golden brown.

That is it.

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Aghh… I better take a picture during using natural sun light..

I am happy with my current bread because everybody eats my entire bread now.

My next goal is to have perfect oven spring for the round bread!!!

Happy baking,

Akiko

koubo-1

 

 
1 Comment

Posted by on April 5, 2017 in How to make raisin yeast water

 

Fixing my oven…

I don’t fix my oven, that is my husband’s job..

Oh well,  It was the same ignition wire again!  How many times did I burn this ?

May be 4 times…  😦

This oven is over 16 years old, and I have just overused since we moved in. lol

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I may be able to start baking from tomorrow… 🙂

koubo

 

 
1 Comment

Posted by on March 18, 2017 in How to make raisin yeast water

 
 
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