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ElsieD

society donor
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    Ottawa, Ontario

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  1. ElsieD

    The Bread Topic (2016-)

    That rye starter is amazing, dare I say foolproof. Mine is going gangbusters and us now in the fridge.
  2. ElsieD

    The Bread Topic (2016-)

    Today I made a couple of small baguettes. I made a biga using rye sourdough starter and left it out overnight and made the dough up this morning. I don't have much of a slash in the loaves because I keep holding back when I go to make those cuts for fear of the dough collapsing. I should have pulled them a few minutes before I did as they got a bit too dark. I'm pretty happy with how they turned out and we happily scarfed them down with our dinner tonight.
  3. ElsieD

    Dinner 2019

    Nice! I had a Costco hot dog. By myself.
  4. Have you called the IP people? They are really good about making things right.
  5. ElsieD

    How Restaurants Got So Loud

    I hate noisy restaurants. If I go to one, and it is noisy to the point I have to shout, I don't bother darkening their door again.
  6. ElsieD

    The Bread Topic (2016-)

    Did you make the one using rye flour?
  7. ElsieD

    The Bread Topic (2016-)

    That's good to know. Thank you.
  8. ElsieD

    The Bread Topic (2016-)

    @Ann_T thank you. I did not time the second rise !but I think it was about an hour and a half. The first rise though, took about three hours. I've never had the first rise take that long, is that normal? Mind you, with the weather yesterday, it's not like I was going anywhere. My kitchen temp is around 23 C.
  9. They are so beautiful if I got one I don't think I could eat it.
  10. ElsieD

    The Bread Topic (2016-)

    I used a bit of my new starter to make what could be called a mini boule, total weight 250 gm following @Ann_T 's notes. I made the biga, let it sit overnight, and the next day added flour, water, salt and a tiny pinch of yeast. After mixing, I did the stretch and fold four times, and let it rise until double. This took three hours which surprised me. I deflated it, formed a ball and placed it in a banneton which I had coated with rice flour. I baked it in the CSO at 350, bread setting for 1/2 hour. At that point it was baked but a bit on the pale side so I gave it 5 minutes on convection setting and it was perfect. I did forget to slash the dough before I put it in the oven. Made a sandwich with a quarter of it for my supper and oh, my, is it good. I have refreshed the starter with rye flour rather than white as I like the flavour it gives the bread.
  11. ElsieD

    Hi Everyone!

    Welcome to the forum. Um, what do you bake/roast in if you don't have an oven?
  12. I clicked on "buy it now" only to be told that I already had.😊
  13. ElsieD

    The Bread Topic (2016-)

    @Ann_T I have one more question, if you don't mind. Tonight I will be adding the 3 ounces each of water and flour as called for in phase 3. My question is, when can I start using it? Thank you again. You have been very helpful.
  14. Thanks again, (I think) @Toliver for taking the time to find and post these deals.
  15. ElsieD

    The Bread Topic (2016-)

    Thank you. I have updated my info. Here is a picture of what I have. The bottom of the red stick-on shows the level it was at this AM after I added flour and water. That was 36 hours or so after I first mixed it. I think it's coming along nicely. Next time I will add bread flour and slowly change it to a white starter. Successfully, I hope.
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