Blog posts

100% Whole Wheat boules

100% Whole Wheat boules Crumb

I had made the whole wheat bread from Reinhart's BBA a couple of time. i liked it a lot. It was, for me, the perfect bread for a tuna fish sandwich or a BLT.

I have been having a lot of fun with this recipe. I think I'll keep it; It's that good.

Cold Fermented Italian Bread

So, in my last post many weeks ago I mentioned that I wanted to make this bread. It's finally happened in this second to last weekend of school. This is it, sort of put together myself with a few checks against Hamelman and Leder's olive bread formulas to check proportions.

Baguettes

Baguettes crumb

The latest episode in my ongoing quest for a classic baguette.

Sunflower Seed Rye

Sunflower Seed Rye Crumb

Hello Folks, this is my first post on The Fresh Loaf, altough I have been reading and trying out recipes for a long time.

I wanted to share a very easy recipe for Sourdough Onion Rye, which is an adaption of pretty much everything I have learned from this site. It's really quite easy to make and comes out fine every time, so good luck and please give me feedback, I would love to hear about your experience.

The Starter

I just ordered this book (along with Crust and Crumb) and wonder whether anyone has any comments or has tried any of the recipes? One of the many bed and breakfast owners on the island expressed interest in having me bake bread for her visitors and I figured she would want more breakfast type breads and rolls than plain old sourdough. I found the book in the library and like the sound of many of the breads - so of course I had to add it to my baking shelf. (Any excuse, right?) I would like to hear any comments, good or bad.

I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.

The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.

The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.