CalBeachBaker's blog

Today's bake: Goat Cheese & Herb Babka

Source: Clotilde Dusoulier - Chocolate & Zucchini  #cnzrecipes

Note:  Orig TDW 0.650kg & Pan 30x10x10cm; New TDW  0.900kg & Pan 40x10x10cm

Today's bake: Lyubitelsky Rye (Russian)

Source: Breadlines Spring 2016 - BBGA by Stanley Ginsberg

Note:  Changed TDW from 1.25  kg to 2.188 kg., Molasses - Blackstrap, Unsulphured  for Dark Molasses

Today's bake: EINKORN BROT

Source: Created by the Bialys and Farmers Market Breads Class - BBGA

Note:

Discussion:

This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.

I milled at the finest setting some Einkorn Wheat Berries-100% Extract and used some cracked Einkorn Wheat Berries.

Today's bake: Ploughman's Loaf

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

Note: Increased TDW from 1.323kg to 2.0kg

Discussion:

The left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.

Today's bake: The "Juicy One" - Das Saftige (Germany)

Source: theryebaker.com/das-saftige/  by Stanley Ginsberg

Note: Pullman loaf size -  9″x4″x4″/23x10x10 cm . Molasses for Beet syrup due to availability

Discussion:

This loaf was baked in a Paderno 15-3/4 x 4 x 4" Bread Pan with an attempt at a 'reducer' to make the dough area 9x4x4" shown below.

Today's bake: Durum Bread

Source: Bread - A Baker's Book of Techniques and Recipes -  Jeffery Hamelman

Note: Increased TDW  from 1.827kg  to 2.000kg

Discussion:

Left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread. I found this to be a fairly straight forward bread to make despite the use two pre-ferments.

Today's bake: Sourdough Bread with a Prebiotic Soaker

Source: CalBeachBaker/Michael Kalanty

Note: Prebiotic soaker, Med sourness -29 % prefermented flour

Discussion:

I though that I would post this 1st attempt of my regular sandwich sourdough bread with the newly added prebiotic soaker. I've taken the idea and the ratios from Michael Kalanty's online sourdough pizza with prebiotic soaker recipe and adapted it to this bread recipe.

Today's bake:  Friendship Loaf

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

Note:Increased TDW from 1.621kg to 2.0kg

Discussion:

Another recipe from Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens.

Today's bake: Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)

Source: The Rye Baker by Stanley Ginsberg

Note: Changed TDW from 1.374  kg to 2.0 kg.,used plant-based buttermilk.

Discussion:

Today's bake: GOST Borodinsky -  Borodinskiy Chelb GOST (Russia)

Source: The Rye Baker by Stanley Ginsberg

Note: Changed TDW from 1.591kg to 2.784kg, replaced dark molasses for blackstrap molasses due to availability.

Discussion: