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: Riga Rye - Rudzu Maize (Latvia)
Source: The Rye Baker by Stanley Ginsberg
Note:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.
Discussion:
This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.
Today's bake: Cranberry and Poppy Semolina Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note:Increased TDW from 1.411kg to 2.0kg
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - None
Today's bake: Smoky Chili Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s):Increased TD from 1.46kg to 2.0kg
This bread is made from a 3 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Today's bake: Épis de Blé
Source: King Arthur Test Kitchen - Martin Philip
Note(s):Doubled recipe.
This bread is made from King Arthur All-Purpose Flour .
All baked on a baking steel with a steam pan and 500ml boiling water.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.
Today's bake: Drunken Fig Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kg
Soaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.
This bread is made from a 6 types of flour as can be seen in the formula.
