ElsieD

Did you make the one using rye flour?

That's good to know. Thank you.

@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.

They are so beautiful if I got one I don't think I could eat it.

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.

Welcome to the forum. Um, what do you bake/roast in if you don't have an oven?

I clicked on "buy it now" only to be told that I already had.😊

@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.

Thanks again, (I think) @Toliver for taking the time to find and post these deals.

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.

The biga instructions are clear and I have made and used biga before. It is where the note says to add 4 cups of flour and enough water.......it is that water I am wondering about. I realize the amount can vary depending on humidity levels but I am wondering what to use as a starting point.

@Ann_T I bought organic rye flour (cost was 45 cents!) And started the starter. Phase 2 is happening now and it has already doubled after only 3 hours. I'm so glad you posted about this. On the bottom of the instructions, you have added a note. Are you able to tell me about how much water to add and how many loaves this makes?

I freeze bread all the time as well. Bake, cool, slice, wrap in Press 'N Seal, then put in a ziplock bag and freeze.

Yes. I really like raisins. I love raisin bread, particularly the kind TJ sells. I love making and eating focaccia buns into which I put raisins and dried cranberries. Just this morning I put some on my bran flakes. I loathe, loathe I tell you, raisin bars.

I too have the BSOA but find that when I use the air fry for say, frozen sweet potato fries, the ends often come out almost burnt. I have noticed in your posts that it doedn't seem to happen to you. What temperatures do you mostly use for what?

I've marked the Potato Sandwich Loaf recipe and I made her pain de mie a couple of days ago. I really liked it.

Thanks. That's what I thought. I'll make two batches so that if I need more, it will be there. If there is any left, I'll freeze it.

I posted this same question in the topic The Bread Bible by Rose Levy Beranbaum but I didn't recognize any of the posters names so since my question is about pizza dough, I thought I would ask here, as well. On page 90 she gives a recipe for pizza dough that she says is enough for 2 people. Is it? The recipe calls for 3/4 cup plus 1 tablespoon flour. It seems to me that is not very much.

I just received this book and am wondering about the pizza dough recipe on page 190. She says it is enough for 2 people but it sure doesn't look like enough dough to me.

@Ann_T does the rye flour have to be organic? I never use rye flour so having to buy a whole bag would be a waste whereas I can just buy what I need from Bulk Barn.

This is great, I'm really enjoying this. Wonderful photographs. Thank you for taking the time to share your trip with us.

Fascinating. Thank you.

I made another Pain de Mie today. I was going to do the Dutch Crunch buns but noticed we were out of bread so made that instead. Folks - if making Pain de Mie don't forget to grease the lid!😳

I didn't think I'd be back here so soon......😳 I shall never again put bread dough in my 13" Pullman pan without spraying the lid with oil. You bake it with the lid on for 1/2 hour with the lid on and 1/2 hour with the lid off. After the first half hour, it was a b...h to get off.

Welcome to the forum.