breadforfun's blog

That's a lofty title for a pretty basic post like this. The title actually refers to the name a book. But I'm getting a bit ahead of myself here.

It's been a while since I posted any of my breads, but two recent bakes, inspired by Michael Wilson's post about Semola Rimacinata are worth sharing. 

This morning I baked my version of Hamelman's 5-grain Levain. I think this is one of the best breads in Hamelman's book - it is tasty, it is easy to make, and it never fails. Needless to say, I make hardly any changes to the original recipe. Some of the details of my version are:

These are such fun I can’t believe I never made them before! I substituted about 15% milled and sifted hard white wheat for part of the bread flour and increased the hydration accordingly. 

Happy Thanksgiving everyone! 

-Brad

First a shout out to JustJoel whose post lit a fire under me to get this post finished!

There are too many good breads to make! This weekend was my chance to be a copycat and try a couple of newly posted loaves plus one old standby.

It is becoming a theme of mine when I travel, I like to seek out excellent breads in the new location, something shared, no doubt, with many other TFLers. It also has become something of an obsession that when I find a special loaf I try to reproduce it. Such is the case with this bread.

Happy New Year fellow bakers!
It has been a little while since I have posted anything new, but it’s not for lack of baking.  I have a little list of favorites that I have written about before that I keep going back to.

But a few weeks back, Gaetano (inumeridiieri) posted a loaf that inspired me to get back to my two-year-on-again-off-again attempt to reproduce Pane di Altamura.  I have gotten some excellent results the past month to share.

Even after nearly 7 years of making sourdough breads, I can still be surprised.

The last few weeks have seen a flurry of Pane di Altamura posts.  For me, it started with Michael’s (mwilson) post on the behavior of Durum flour, the semola rimacinata di grano duro used by the bakers in that famous region.  Abe (ABakEr) posted a very nice loaf with an open crumb using a pretty inventive technique.