CalBeachBaker's blog

Community Bake - Infinity Bread

Today's bake: Community Bake - Infinity Bread

Source: pmccool

Notes: None

Substitutions: None

Today's bake: Weinheim Carrot Rye Weinheimer Mohrenbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: None

Substitutions: None

Today's bake: Honeyed Spelt and Oat Levain

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Notes:

Substitutions: None

Today's bake: Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes:

Changed TDW from 1.291 kg to 2.259 kg.
Pan Size - From: 1 @ 9in x4in x4in / 23cm x10cm x10cm To: 2 @ 7.88in x4in x4in / 20cm x10cm x10cm.
Hydration from 74.83% to 76.77% due to using fresh milled grain.

Substitutions: None

Today's bake: Ukrainian Black Bread - Chornyy Khlib

Source: The Ukrainian Classic Kitchen - Olga Drozd

Today's bake: Jalapeño Cheese Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note: Use baking sheets to catch the inevitable melted cheese.

Substitutions: Substituted Bloody Butcher Corn for Corn Meal.

Today's bake: Taralli Pugliesi - Italy

Source: insidetherustickitchen.com - Emily Kemp

Note: Modified the mix times to utilize a processor (FP).

Flavor variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.

Substitutions: AP flour for 00