Dror50's blog

Last Wednesday me and my wife have decide that Thursday is going to be Pizza Night!

Both of us simply loooove pizza. For me it's my favorite food, the one I can just can't get enough of (if it is good). the perfect combination of dough,tomatoes  and cheese. This time the pizza night enjoyment was doubled as the dough came out prefect (on my opinion). And the pleasure of eating was spiced up by the fulfillment from the success of a good bake!

Here are some pictures flowed by the recipe  

Last Tuesday was one of thous days where I came back early form work and just had the urge to bake bread. For some time now the guys at work are daring me to produces a good dense rich rye bread. Well time was short and I did not had time for those multi-builds long fermentation formulas. So I figure if am not going to follow a meticulous recipe, I might as well go all the way and prepare it all by feel and sight (and with a few not so traditional additions ). I was very pleased with the result, and so does my co-workers that finished it all up! 

This is the bread I have been practicing on in the last few weeks, it came out really good, huge success with everyone who tested it. and I consider it to be my first success with 100% Whole Wheat.

Formula: 

250g of whole wheat flour 

150g of water

4g of yeast 

0.25 TBS of salt

25g Canola Oil (Corn Oil will work the same)

1.5 TBS Dark Brown Sugar

30g Whole Rye Grains

30g Flax Seeds

Technique:

Hi 

This weekend we have celebrated my son's first birthday. for the occasion I have prepared three breads:

- Baguette's (which did not came out that good...) - Jeffrey Hamelman's Baguettes with poolish

- Golden Raisin and Walnut Bread - again from Hamelman's. which was a huge success, 

always is.

- "Mixed-Flours Olives Bread" - my development. which it's formula i will list here.

But first some photos:

  Before:

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)

This is my version, and what I did: