breadbakingbassplayer's blog

Hey All,

Hey All,

Just wanted to share with my my bake from last night.  Pain au Sarrasin, or Buckwheat Bread.  I think they turned out pretty nice.  I'll use slightly less salt next time, but I'm pretty happy with the result.  Enjoy!

Tim

Ingredients:

600g - AP

250g - BF

100g - Organic Buckwheat Groats (freshly milled)

50g - Organic Rye Berries (freshly milled)

Hey All,

Just wanted to tease you a bit.  I don't have pictures yet, but here is the recipe for something I will call the "Everything Levain".  I pretty much had all this stuff laying around in my kitchen, so I wanted to make a bread using all of it...  Here is the recipe below.  I will post pictures later this weekend.

Hey All,

Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!

I am dedicating these to dmsnyder who demands a crumbshot!

Tim

Total Formula

1430g - AP - 60%

524g BF - 22%

14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)

Hey again,

Here are some pics of the 50/50 Honey Whole Wheat Miche I baked on 3/8/10.  It is 50/50 whole wheat/AP flour.  I also freshly milled 1/2 of the whole wheat mixture.  The hydration was 68%.  It weight about 1.5kg after baking...  Enjoy!

Tim

Hey again,

Here's a Poilane style miche using liquid levain that I baked on 3/4/10.  The flour mix was 75% WW, 25% AP at 75% hydration.  The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain.  The salt was 1.8%.  Each miche was about 1500g before baking.

Tim

Hey All,

Just wanted to share with you some of my most recent bakes.  Here's an olive bread I did on 3/3/10.

Recipe:

5000g total dough yield

1750g - AP

500g - BF

100g - WW

1700g - Water

500g - Pitted Olives (Morrocan oil cured)

188g - Firm sourdough starter (60% hydr)

38g - Kosher Salt

Hey Pat,

Hey All,

Just wanted to share with you my attempts at Dan Leader's Pane Casereccio di Genzano from Local Breads, and my version of Muesli Bread.  Enjoy!

Tim

Hey All,

Just wanted to share with you a very large 2.225 kg mixed levain miche that I baked on 2/23/10.  It is roughly 12 1/2" in diameter by 5 1/2" tall.  It was well worth staying up late on a weeknight to do.  We cut into it on 2/25/10 at a dinner part, and it was worth the wait...

Please excuse the crumb shot as it was from my friend's iPhone under less than stellar lighting conditions...

Tim