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DianaB

DianaB


Careless typing

1 hour ago, Anna N said:

@DianaB

 So am I understanding you correctly? You took a Forkish recipe,  reduced the hydration somewhat and then shaped and baked it in a loaf pan?

 

Hi Anna,

 

I haven't made myself clear in my last post, apologies and to anyone else I confused!

 

The first pic is around a year old, I had just started making bread after reading of Forkish, on this forum I think.  I made a mistake in that I bought the Kindle version of his book, I have since found that for me, while Kindle is great for novels, I need to be able to flick back and forth with a cookery book. Rather than buy the same thing again in paper form I found Eric Kayser's 'Bread'. I know the book has its critics on this forum but every recipe I have made from that book has worked superbly for me.  The book coincided with me acquiring a starter for liquid levain.  Following advice on a blog I respect enormously (c'est ma fournée - in French) I drastically reduced the amount of bakers yeast added to the recipes but they still have between 2-5g  alongside usually 100g levain.

 

I do understand that many people want to make bread without addition of any yeast beyond their levain. At my stage in the learning process I'm just happy to have recipes that work for me. I tried M. Kayser's own 'signature' bread a few weeks ago in Paris and found it superb. The sandwich I bought from his shop was whole grain, it would have kept me going for a week had I eaten it all but the flavour was wonderful. So we're his pistachio éclairs but I digress..... 

 

So, the sandwich loaf baked yesterday is Kayser's recipe.  I used a tin without a lid after reading that if you can get the second rise right it shouldn't dome too much. In fact the shape didn't alter at all during cooking. I'm tempted to buy a lidded loaf tin, it would be nice to have square slices, at the moment though I seem to be spending a small fortune on chocolate moulds so I'll make do for now.

 

I hope this resolves any confusion I caused with my earlier post. I'm really enjoying catching up with you all on eGullet, it has been a good while since I found time to read the forum but I am so enjoying many of the topics and learning a great deal.  Thanks to all for sharing your beautiful creations sweet and savoury.

DianaB

DianaB

50 minutes ago, Anna N said:

@DianaB

 So am I understanding you correctly? You took a Forkish recipe,  reduced the hydration somewhat and then shaped and baked it in a loaf pan?

 

Hi Anna,

 

I haven't made myself clear in my last post, apologies and to anyone else I confused!

 

The first pic is around a year old, I had just started making bread after reading of Forkish, on this forum I think.  I made a mistake in that I bought the Kindle version of his book, I have since found that for me, while Kindle is great for novels, I need to be able to flick back and forth with a cookery book. Rather than buy the same thing again in paper form I found Eric Kayser's 'Bread'. I know the book has its critics on this forum but every recipe I have made from that book has worked superbly for me.  The book coincided with me acquiring a starter for liquid levain.  Following advice on a blog I respect enormously (c'est ma fournée - in French) I drastically reduced the amount of bakers yeast added to the recipes but they still have between 2-5g  alongside usually 100g levain.

 

I do do understand that many people want to make bread without addition of any yeast beyond their levain. At my stage in the learning process I'm just happy to have recipes that work for me. I tried M. Kayser's own 'signature' bread a few weeks ago in Paris and found it superb. The sandwich I bought from his shop was whole grain, it would have kept me going for a week had I eaten it all but the flavour was wonderful. So we're his pistachio éclairs but I digress..... 

 

So, the sandwich loaf baked yesterday is Kayser's recipe.  I used a tin without a lid after reading that if you can get the second rise right it shouldn't dome too much. In fact the shape didn't alter at all during cooking. I'm tempted to buy a lidded loaf tin, it would be nice to have square slices, at the moment though I seem to be spending a small fortune on chocolate moulds so I'll make do for now.

 

I hope this resolves any confusion I caused with my earlier post. I'm really enjoying catching up with you all on eGullet, it has been a good while since I found time to read the forum but I am so enjoying many of the topics and learning a great deal.  Thanks to all for sharing your beautiful creations sweet and savoury.

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