Hello

My name is Arturo
This are some photos of my breads,I would like to have some baker friends in  Australia,  I live in Mexico  and studied artisan bakery in Venezuela, I would like to have some international experience, I would like some advice of any baker.   cheers.

21 July 2008


 
French Baker
   read more »

Im a novice just switched too sour dough. last 2 attempts at ciabatta didn't contain
the big air bubbles or as much chewiness as i would like. the recipe is 1.5kg flour,
1tsp salt, 6 big coffee cups sour. Hand knead for approx 1hour, fold rest 3 times 
before shaping final rise and cooking at 200c.
Any tips that are appropriate for the home novice would be appricated.
  

Preferment is
Stiff Sourdough Starter 50g
Whole Wheat Flour 115g
Water 92g
Let the starter ferment for 12 hours.  Make the flour and start the autolyse at 10 hours.  Add the Preferment to the dough at 12 hours.

Autolyse for 3 hours.
Fresh Ground Flour 500 grams.
Water 400 grams.
Mix into a shaggy mass and let sit for three hours.

Add 200 grams of the preferment and save the rest to make more bread with.  Salt is added now and I do 2% or 10 grams for this dough.  The Almond Meal was added with the salt and preferment at 10% o  read more »

Preferment for the dough.




























Preferment is
Stiff Sourdough Starter 50g
Whole Wheat Flour 115g
Water 92g
Let the starter ferment for 12 hours.  Make the flour and start the autolyse at 10 hours.  Add the Preferment to the dough at 12 hours.

500 grams of Red Winter Wheat.
 read more »

I have been baking bread for over 45 years and sourdough for at least 30.  I have never had sourdough bread completely fail .....but I did today.  My bread rose about 1/2 the amount I would have expected (in an electric oven with light on) then sank.  Is there any way I could salvage it?  Bless ya -- janetmsd

Just heard at work today of an international program, that allows people from other countries, to gain contracts with places of employment, and allow them to work in these establishments for a specific amount of time.

So, there is a possibility that a person from England may be coming to my area, and looking for a job for a 3 year contract. I hope it happens because this sounds really interesting, and I look forward to the experience! We also may be getting a pastry chef for an unspecified (I forgot) amount of time.

Cheers, Adam

We have been making this bread for a little while now. I have yet to make it myself. We only make it twice a week, and I am not mixing on those nights. I do not have the recipe at home on my computer yet, so I cannot tell you exactly what it has in it.
It is called Country Sour. It is a sourdough that contains White cheddar cheese, and roasted onions. It smells amazing when it is baking!
 read more »

We have just joined ABA and are looking forward to meeting your all and sharing the passion regarding artisan bread.

cheers
michael

just checking to see if the new system works. some breads from work!