Danni3ll3's blog

Sardo makes this incredible Olive Bruschetta mix as well as a Sweet Pepper Bruschetta. Ever since I tasted them, I’ve been dreaming of putting them into a loaf. So here goes:

Recipe

Makes 3 loaves

Add ins:

150 g Sardo Olive Bruschetta, undrained 

100 g Sardo Sweet Pepper Bruschetta, undrained

Main dough:

700 g Strong Bakers Flour

200 g freshly milled Selkirk flour 

100 g freshly milled Einkorn flour 

700 g filtered water

I usually make bread that is around 40% whole grain. This time, I wanted to make a simple mostly white sourdough. So this one has just a touch of wholegrain in it.

Makes 3 loaves

850 g strong baker’s unbleached flour 

100 g freshly milled Selkirk flour

50 g freshly milled rye flour 

22 g pink Himalayan salt 

700 g filtered water 

30 g yogurt

250 g sourdough starter (procedure in recipe)

Two afternoons before:

One of my customers requested a savory loaf with feta and olives so I made a repeat of this one but by using James (Ciabbata)’s method. I was going to try to dump all the add-ins at the beginning but I had second thoughts because of the oily  nature of the extras. Then I decided that I could add the extras while laminating the dough which is something I’ve never done (the lamination). Experimentation is good, right? So here goes…

Recipe:

Makes 3 loaves

Add-ins:

This is a rare mid-week bake of a single batch that gives 3 loaves. What prompted this? James (aka Ciabatta) produced 12 loaves of 4 (Yes! Four!) different breads. His streamlined method piqued my interest so I decided to give it a shot since it I think it would shorten my dough making time significantly. So here goes:

Recipe

Makes 3 loaves 

Porridge

100 g rolled oats

200 g water

45 g honey

40 g butter

Add-ins

25g raw Black Sesame seeds

45g raw Sunflower seeds

This is another one of Cedar Mountain’s recipes. I definitely need more practice handling dough that has this much rye in it. The dough was super extensible but not very elastic. I managed to keep the stickiness down to a minimum by keeping my hands wet during the coil folds, and being liberal and quick during shaping. It felt quite heavy even after bulk even though the bulk was fast compared to my usual bulk times. I gave it at least an hour proof at room temperature before retardation in the hopes of lightening the crumb a bit.

Recipe

This was a request from a friend as this is her favourite bread. 

Recipe

Makes 3 loaves

Add-ins:

75 g dry Wild Rice 

150 g dried cranberries 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Kamut 

100 g fresh milled Einkorn

700 g water

30 g yogurt 

35 g honey

22 g salt

250 g of 3 stage 100% hydration levain (procedure below)

 Extra flour to feed levain. 

This is an adapted recipe from The Perfect Loaf where I put in  my usual amount of 250 g of levain rather than the 180 g that the recipe scales up to when I increase everything to make 3 loaves. I did this to speed up fermentation since this was a very sluggish dough based on the last time I made this. Adding the extra levain cut the bulk by an hour (total bulk was 4 hours and 15 minutes rather than 5 and a quarter hours). 

I also reduced the hydration a bit and soaked the raisins in Bourbon. 

This is Cedar Mountain’s Grass bread with a few minor tweaks. The last time I made this, my notes has several comments about how wet this dough was so I cut the water back by 25 g and the yogurt by 10. Initially the dough seemed pretty stiff but it loosened up when I added the add-ins and as it fermented. I was also careful to cook the porridge until it was very thick. This time I ended up with a beautiful elastic dough. It resulted in nice well sprung loaves. 

Recipe

Makes 3 loaves. 

Add-ins

This is one of my very favourite breads. It is so creamy and delicious.

This recipe is very close to my take-2 on it. This time, I didn’t have to add extra water to the dough and I decided to do all coil folds instead of half regular folds and half coil folds. I’m curious to see how that will affect the crumb.

Recipe

Makes 3 loaves

Porridges: 

50 g large flake oats plus 100 g water

50 g coarse ground Khorasan  

Dough: 

 I’m revisiting a lot of my recipes so it was time to remake this one and tweak the method as well. I did not sift out the bran and I used mostly unbleached flour in the levain. To be honest, I was being lazy since I had very little wholegrain flour handy, I just used unbleached flour. I also decided not to add the usual yogurt since the dough seemed quite hydrated and there would be plenty of fat to tenderize the crust from the onions and the bacon.