bbegley's blog

500g KABF 100%

100g Oven roasted Sweet Potato 20%

14g Sea Salt 2.5%ish

1/4tsp DA Yeast

400g Water

I've been working on the same formula for a while.  I think I'm slowly getting there.

Fresh pesto.

Ready for the freezer and a week's worth of toast.

Happy Easter!

While I'm raising my first sourdough starter, it won't be ready for another week or so,

I thought I'd try a loaf with a little Rye and Whole wheat.

My "formula" was:

40g Rye flour

40g Whole Wheat flour

420g KA Bread flour

350g water

10g salt

1/4 tsp dry active yeast

-Autolyse for 30 min

Baking a loaf of bread for a buddy, so he can have roast beef and swiss cheese sandwiches.  I thought a beer bread would be tasty.

Here is a picture of the final proof.

Formula:

500g bread flour

350g dark beer

50g water

13g salt

1/3 tsp dry active yeast

30 min autolyze

30 min stretch and fold, 4x

1 hr bulk rise

overnight cold ferment

come to room temp 2 hrs

shape boule

proof 1 hr

I've been craving a little burger action this week and thought why don't I try my hand at baking some buns.  After all, everyone knows that you can't have a good burger with out a good bun.

I was pleased with the results.  The beer came through big time.  The crumb was moist and chewy.

1 1/2 cup Whole wheat flour KA

1 1/2 cup bread flour

3/4 cup buttermilk

1 1/2 Guinness beer

1/4 t yeast

1 1/2 t sea salt

-18 hr ferment

-baked in dutch oven at 500 degrees, 20 min lid on, 18 lid off.