Desiderio

Congratulations on your business Devlin. Your baguettes are wonderfull , did you use jackal formula? I did Jackal formula for the regular bread and it was wonderfull firts bread since I have started the sourdough , that really pleased me , very similar to the one I buy in Italy. The best of luck to you , keep us posted please

I never had any mold problem or even bad taste with my chocolate .I store them in air tight container ( but usually they are sold even before I have time to store them ).The one that I kept to check the shelf life were just fine after a month ,mostly thought were butter ganache and not whip cream ones.I use inverted sugar and I am thinking of buying some invertase as well as some sorbitol.I think for me the long shelf life its due to the climite , its very very dry here its very rare to see mold on anything,I sotre the chocolate in the basement where the temperature is around 16C,and I have notice that the chocolate get a real good snap to them when I store them there . Wybauw has a good section on his book " fince chocolates" on shelf life and how to enhance it , and mostly was explained above by escry.

Haha well I have to tell you that I did the same thing , with my home made transfe sheets and I didnt wait so no transfer .Yesterday I tryed to wait and tada! Talking about impatience I really need to learn that soon . Anyway the chocolate somehow for me was too warm so the immage was ok but the chocolate was streaky , will try again with moreeee patiente next week after mother's day is over what I got myself into ).

In hamelman book he talks about cold and hot soaker. Hot with boiled water ) soaker for hard grains , he said it take several hours, and suggest to start the soaker when you start the starter mix.

Weee great those are just gourgeus . Thank you for sharing how to make them , I think this weekend I am out to get some supply to make a couple . I was wondering how to make something like that but for shaping baguettes while they are profing or resting in the fridge,just linen cloths with folds to hold the shape maybe? Thank you Glen awesome one ,waiting to see the final results of the bread.Another thing , how do you like Dan lepard book?I was thinking of ordering it , the only one I have now is the Hamelman .

I remember Wendy posted her recepie for a fudgy chocolate cake with a fudgy frosting , if I am not mistaken ,need to go an find it. there it is. http://forums.egullet.org/index.php?showtopic=41144

Simply wonderfull!! I just love the result you obtained , I think it looks very neat ( I know might be impossible to achieve the perfection of the store bought ones ) but it sure look great .I havent try make anymore transfer sheet ,I was on mother's day production, I will have to get my hand dirty again soon though. Thank you for showing your experiment I really really love it

Ahh jack is nice to see you back in the discussion ( I immagine at this point you are saturated with all these questions about bread ) I wanted to thank you so much for all the help ,the patience and knowledge you are sharing with us , making it easy for newbies Your formula, that I used ( was posted on the other thread about bread ), its incredible , I finally got the type of bread that I wanted ,I also used you technique to refrigerated the dough and it makes everything much easier,time wise and shaping peeling wise . Thank you again Sincerly

Only the starter is rye , the bread is white ,and yes hehe its a huge loaf , the one I am try to reproduce from my home country is very big probably double the size of mine ,hehe I am not going to make one that size my stone isnt that big . About the stone I have to tell you that since I bought it and use it for my bread the results are much better ,the heat is distribuited more evenly ( spelling sorry ) the crust seems to have improved since I am using the stone as well ,I have gas oven so I dont know about electric at this poin , even thought I use them inthe past,but the difference is nice and noticeable.I asked Jackal about it , if that would have helped me and he replyed yes becuase the reasons above. I think next time want to try same formula but shaping baguettes hehe need to make it hard P.

Ok 4th attempt , this time with Jackal formula ( my starter if from Hamelman book , its a rye one). Did the preferment , that went up and active pretty fast, then mixing ,then on the oiled surface left it there covered,after 40 mins folding , covered again for about the same time then another folding, got my basket with floured cloth put the dough in it ( was still kinda sticky at this point ) covered with oiled seran covered and put it in the fridge overnight. Next day at 460 ( I have gas oven ) stone in the oven to get hot , put some steam on the bottom peel the bread from a cutting board with corn meal, right into the stone, no problem peeling no sticking since was right out of the fridge. Kept steaming ,when the crust got color moved the steam out and left the oven little bit open with a spoon to finish . Umm I dont know it had enourmous oven spring ( probably the highest I got since now ), Still no holes in the crumb , and I am little disappointed .Will see the taste , smell was very good . Ok I have tested it and its great its awesome, the crust its cruncky and nice and think ( like I wanted) the bread its light and the amount of holes inside its pretty good and really really remainds me of the italian rustic pagnotta I miss so much!! Wee I am very pleased this time , Thank you guys for all the tips and suggestion ( doesnt end here though still keep experimenting ) Thank you Jackal for you great formula and help

Isn't eGullet great for the self esteem?! I love panna cotta and pretty much anything gelatinous. Don't know why, just love it! I love the jello-mold thread as well. I've gotta try one of those. ← That panna cotta look luxiurus ( hehe spelling?) Molto molto bella !!!

I just brush the dust directly into the mold ( no coca butter , I have tried they came very good but I prefer the effect without the butter) The ones with the speckle are hand painted , i did some painting and some spray gun in those and the one on the top , I still have some trouble with the air gun , maybe not the right type need to keep trying.

Last experiment .I ave been using luster dust and I really like the effect jewel they give to the chocolates.

Great great guys hehe all this talking it finally gives me some light here , even if I read books and the forum, it always seems that its a mistery how to get a good breat tecniques etc. Thank you Glenn , that home made peel is awesomeeeee!!!Hehe I will probably try your routin . And thank you Paul , about the baskets I had use the bowl as well with the cloth and flour and yes its sticks! I will use a basket I actually have one here that is the right size ,will try with Jackal dose for the white bread see how it works , his bread always seems great looking , I will give it a try . Thank you guys weee this thread is very cool ))

I am so sorry , I think in a moment like this everything else take another prospective.I wish you the best and we will support you form here for what we can Sincerly

Hehe I really enjoy that book actually and made me understands lots of things I didnt even thought about before .Like dont jump in a business only because you know how to make something , its the rest of the process that burns you out at the end if you dont know how to manage everything. But I really think this isnt your case Atcake , you seems very well informed and willing to learn even more > I wish you the best luck and fun ever

Great post , and finally some pics Well the difference between them its enormous, incredible. i still have problems with the dough getting stuck to my cloth I think I need to get some rice flour but I didnt see it around at the store , maybe specialized ones? And I cant get my routin squared away because everytime I bake its in the middle of the night then I go sleep for a while then up and sometimes I leave the dought there longer than what it should without folding it .So when I go back to the final step the dough either stuck to the cloth or I have hard time do the transfer form the sheet to the stone in the oven , last time they stcuk to the baking sheet where I put them for the final proof, I dont know how to do with the bannetons (sp )I mean after you shape them then put them in the bannetons or else and the move them to the oven , how you do that ? Hehe well I guess need more time to figure that out. thank you again for the great post ))

Nice , did you let the loaves in the fridge after and bake them right away? Let us know , and post some pics . Thank you Glennbech,this thread is very very interesting and helping us achieving what we want .

I dont know it looks pretty good to me , and the crumb doesnt look undercooked looks great , I wish I could get that kinda of crumb , stil wasnt able to at this point . Good work , Thanks for sharing guys )

Umm I am not satisfied with the bread , I mean its ok , but nothing like I wanted .I want lots of nice holes and a thick crust , that I dont seem able to reproduce.The other resepie at this point was closer , in this one I did last night the crum sems too compact, no holes or just few little ones.In fact it says in the recepie to retard overnight for this , I am wondering if the refrigeration will help create a better crumb more areated.Hamelman in his book said ( I went and look today again ) that after ther refrigeration the loaves dont need to be at room temperature before baking , but just bake them out of the fridge , if the proofing and shaping etc is done correctly.I migh try another batch on thursday night ( last day of the week for my working schedule so I can dedicate more time at the bread ).I also notice a big difference in the taste , and I thought there was almost no difference between the two recepie ( such a newbie haha ).Oh well its good to try though .Keep you posted . Good bread guys

I agree I do the same I am up now at 6.30 to do the baking, but it is worth ,I love to have fresh bread

You know I couldnt do the refrigeration this time , didnt have the time and actually no room in the fridge . I do add steam as well in the form of ice cubes at the beginning right when I am putting the bread in and close right away, then I add some more water in a pan that I usually put on the bottom f the over for steam.I do remove that whan the oven spring has ended , so the bread can actually dry out little bit , if that makes sense, I think that steaming at the beginning really makes some difference on my loaves expecially with the ice cubes cause on a hot pan they make lots of steam in little time . Oh and my peeling tecniche is a disaster P I really need to work on that maybe get some rice flour and better linen cloths for that porpose, but even they sticked this time it didtn seams to bother the raising at all, I was kinda rude on getting them out of the sheet psn to the stone in the oven .I do end up on cooking all night with this type of session and I think its beacuse my working schedule , but it doeas take some time anyway.

Do you mean for the starter or for the entire dough? I do my preferment before I go to work ,when I came home usually I mix it with the rest of the recepie and do an autolyse ,the pain au levain only flour and water ,and add the salt and the starter after about 20 to 60 minuts later ,with this sourdough tonight I did the autolyse with the flour the water and the starter ,waited the same time and then add the salt the the usual bulk couple of folding etc.

I am at my fourth sourdough bread ( I am about to finish the fourth tonight). I had a very good experience with the recepie I am following from the Hamelman's book,I made the pain au levain ( sourdough bread),and tonight I am making the vermont sourdough , even though this is gonna be colorado sourdough. I dont get much bulk raise and neither after I shape the loaves they dont change too much ,maybe just flatten a bit after a while,but I do get an awesome oven spring ,like probably 3 times the volume .With the Pain au levain I dont not retard the loaves in the fridge ( actually Hamelman said this kind of bread will lose some of its caracteristics), but I probably gonna try to retard this one see how it goes. Since I have bought the stone to cook the bread on I have notice a better quality of the crumb and the crust . Right now I am baking couple days a week ,yes yes I ate a lots of bread , Iam italian and I miss the real bread here Well good bread to you guys still lots to learn , lucky I love bread

I saw the same type of giant meringue in italy ( i call the the ameba because they had a non clear defined form ) But the meringue that we make as well take long long time in the oven just to dry out not really cooking ( I used to let the oven door crack open with a spoon and let the oven at the lowest set for many hours ). I miss those sugar bombs P