ananda's blog

Caraway Rye Bread.

This is a favourite with my wife, and one I want to truly perfect in the next few months, for "Competition Bread" purposes.   It works as follows: 75% Strong White flour, and 25% Dark Rye in the form of a 15 hour sourdough culture.   Black strap molasses and caraway seeds for flavour; overall, just shy of 65% hydration.

Formulae, method and photographs shown below:

Rye Sourdough Refreshment and Final Dough for 2 large "Miche-style" loaves

I have been working with Mary and Nigel for about 18 months now, providing Consultancy services to help them get their cherished bakery project off the ground.

Hi,

I thought some detail on creating laminated dough for croissants etc may be a popular subject.

CROISSANT DOUGH

Hi,

I have moved this over from a discussion on Shiao-Ping's blog  to my Blog, as I was getting lost in some of the detail being covered, and because Shiao-Ping had asked me for more detailed discussion of sour doughs within My Blog page; so, here goes:

I am detailing below the feeding regimes we used to make thousands of Pain de Campagne and Rossisky loaves everyday in the bakery where I worked from 1994 to 2003.

Feeding regimes:   Commercially one feed works fine

A while ago Debra Wink asked for information on English Muffins.

I attach details below, mostly from a Practical Class with my Foundation Degree students from last academic year.

The attached video is from very early days, and was prepared entirely by the students.   You can hear me advising other students in the background; that's how I know I wasn't directly involved.

Welcome to my second blog.

I have posted some details below regarding production of English Hot Cross Buns.

HOT CROSS BUNS

Makes: a, 45 buns @ 65g each; b, 12 buns @ 80g each

Hi!

This is my first ever attempt at a blog.   I have been a member of the Fresh Loaf just over a couple of weeks; that's all.

By way of introduction, I am from the UK, and I lecture in Bakery in Newcastle upon Tyne, in the North of England.   I have industrial experience as a craft and artisan baker going back to 1987.   I gained distinction in my bakery qualifications in 2005, and then went on to gain full teaching qualifications as well.   Currently I am studying for a Masters Degree in Food Policy.