CalBeachBaker's blog

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.

Today's bake:  Madras Curry, Almond & Raisin Loaf

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

Note(s): Added Almonds & Durum Flour,  ^ Curry  to 1.3%, added Diastatic Malt, converted to small baguettes..

This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark  Flour)

All baked on a baking steel.

This is my 2nd attempt making this bread and will definitely will be baking it again.

Today's bake: Pane di Farro

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

Note(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.

This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100% Extract.

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: