CalBeachBaker's blog

Today's bake: Butternut Squash & Cherry Bread

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

Note(s): Modified fermenting times, increased cherries from 10% to 18%

This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.

There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.

Today's bake: Lumberjane Loaf

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

Thanks! to  cfraenkel for bringing this to our collective attention - her post can be found here:

https://www.thefreshloaf.com/node/71694/lumber-jane-loaf

Thanks! to Abe for forwarding the screenshot to me.

Rye January continues

Today's bake: Ginger-Plum Bread   Zwetschgen-Ingwer Brot (Germany)

The Rye Baker by Stanley Ginsberg

This bread is made from a majority of  Organic Rye-80% Extract (~medium rye flour), some Organic Heirloom Turkey Red Wheat-Cracked and a bit of whole rye which is in the culture.

There are in addition some prunes (Dried/Pitted), grated ginger, and chopped almonds as add-ins that provide a nice flavor and texture to this bread.

I'm using a large pullman pan (15-3/4" x 4" x 4").

Today's bake: Valais Rye   Walliserbrot (Switzerland)

The Rye Baker by Stanley Ginsberg

This bread is made from a majority of  medium rye flour, some Rye (Meal - Coarse) and 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The walnut pieces and sunflower seed, course rye meal add-ins provide a nice addition to the texture of the bread.

I'm using a large pullman pan (15-3/4 x 4 x 4)

This is my 9th attempt making this bread

Tasting Notes

Today's bake: Madras Curry and Raisin Loaf

Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School

This bread is made from a majority of  bread flour, some 100% Stone Ground Organic Durum 100% Extract and a bit of whole rye which is in the culture. The Madras Curry and Raisins add-ins really dominate the flavor of this bread with the durum flour mostly contributing to the crumb texture.

This is my 1st attempt making this bread and I am still trying to dial-in the following:

Today's bake: Hazelnut and Fig Levain

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of  bread flour, some 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The Hazelnut, Fig, and Anise add-ins really dominate the flavor of this bread.

This is my second attempt making this bread and I am still trying to dial-in the following:

Today's bake: Semolina Bread

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.

Tasting Notes

Today's bake - Orange & Vanilla Sourdough

This bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved.

Tasting Notes

Crumb - Sweet/Dairy with notes of milk, orange, and vanilla

Crust - Resinous with notes of french roast coffee beans and vanilla bean

Grain Character - moderate with a slight taste of cooked oatmeal

Today's Bake

Rouge de Bourdeaux & White Whole Wheat Sourdough

Based on: Tartine - Book No. 3 by Chad Robertson - White-Wheat Blend (Ode to Bourdon)

I've become interested in milling my own flour but before I took the plunge I purchased some Rouge de Bourdeaux freshly ground flour from Barton Spring Mill (https://bartonspringsmill.com/products/copy-of-rouge-de-bordeaux) to check it out.

This is my 3rd time baking these delicious baguettes for friends and family. The common response I get - "I can't stop eating them!".

Easy and tasty - here's the link to the recipe.