CalBeachBaker's blog

Today's bake: Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)

Source: The Rye Baker by Stanley Ginsberg

Note:Changed TDW from 1.744  kg to 2.900 kg. to accommodate a Pullman pan - 15.75"x4"x4"/40x10x10cm

Today's bake: Marble Rye

Source: King Arthur Baking

Note:Increased TDW from 1.124kg to 2.248kg to make two loaves, replaced an egg with a 'flax  egg', left out deli rye flavoring due to availability. 

Today's bake: Blue (Bloody Butcher) Corn and Caramelized Onion Loaf

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

Note: Substituted Bloody Butcher corn for Blue corn, increased TDW from 1.661kg to 2.5kg, increased hydration from 75.44% to 79.42% due to  fresh milled flour factor of 10%.

Today's bake: Pane di Altamura

Source: The Italian Baker - Carol Field

Note: Increased hydration from 86.67% to 91.67% due to  fresh milled flour factor of 5%

Discussion: This bread has really expansive oven spring and blooming.  The crust is nice and crisp and the crumb a soft cake like quality.  The crumb tastes of dairy/cheesy and nutty flavors and the crust had notes of vanilla bean.

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.