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About kevinkeating

  • Birthday May 21

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    Bologna, Italy
  1. Made the master brioche (50% butter) recipe yesterday, left the dough in the fridge until this morning, took it out, shaped and baked (made a double recipe so I did a tray of rolls and also a pan loaf). Marvelous, decadent bread. (Brushed the tops of the rolls with a confectioners sugar/egg white glaze for some added sweetness - breakfast of champions, really).
  2. Yesterday got around to trying the direct ciabatta recipe (using my new Ankarsrum mixer). The fermentation moved pretty fast, but fortunately I was around to manage it, and I'm pretty happy with the result. It was a really slack dough at 88% hydration (here in Italy the standard ciabatta uses only 80% hydration - my guess is that it's due to the differences in flours...next time I'll probably stay closer to that level) but handled well enough with a generous dusting of semola rimacinata. Final proof on a couche and baked uncovered on the back of a baking sheet with a tray of boiling water on the floor of the oven for the first 20 minutes of so. The crumb was quite open, creamy and translucent and very tender.
  3. Thanks so much! (Big fan of the pointy ends, too...gives a nice dark toasty crunch to whoever's lucky enough to grab "le quignon")
  4. Hi all, new to this forum, but wanted to share my success with the MB baguette last week (French Lean, direct method because I was short on bread and time). It's the first full recipe I've made from the book, though I've been using it as a resource for the other bread I bake ever since I got it. Made three short baguettes (150g each) in my little IKEA apartment oven, with a tray on the bottom for steam. No crumb shot, but it was soft and fairly open (mixed by hand). I'm in Italy, so my flour isn't exactly comparable to the American stuff, which is always a fun challenge when using any recipes from the US, but I used a mix of stone-ground type 0 flours (which refers to the level of sifting - with 00 being finest/most white, then 0, 1, 2, then whole wheat or "integrale") with different protein contents (one high, one lower) and proofed on a linen couche, seam up, then transferred to an upside down preheated baking sheet.