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:
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
