Floorman's blog

After about a year of my last post, I thought I share this one. I have been baking lots of bread past year. Average of 25 loaves a week. Trying to start up my own business from home.

I'll just add a couple of photos with a little explanation. Recipes are not being followed anymore. Just a bit of this and that and experimenting.

As I was making a couple of loaves of white and still experimenting with rye breads I had some dough from both. I thought it would be fun for the kids to have a  mixed loaf for the weekend. And they did enjoy the combination, they filled up their tummies... Just having fun and experimenting!

Now that the season has slowed down and I am not baking for customers anymore, I thought I get myself some rye flour and start experimenting  with rye breads. I lived in Estonia for over 10 years and fell in love with their 'leib' (rye bread). There are hundreds of variants available in almost every shop. I had no idea that I would miss that bread so much. But now on the other side of the world, I feel the need of recreating their beautiful rye breads.

Hi there, after lurking and reading for a couple of months without being registered, I decided it was time to join in and share my stories with other bread freaks. To be honest nobody in my direct group of friends or family can't get exited when I talk about gluten strength, hydration or crumb. They all do love to eat the bread though...