George_AZ's blog

Whole Wheats, Rye, and Semolina

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I've made a variety of breads in the last few weeks.  First of are a couple types of whole wheat bread.

This one is a 100% whole wheat bread at about 90% hydration.  The bread had a nice whole wheat flavor with minimal sourness.  The crumb felt dense but was not dry.  I would have liked more flavor contribution from the starter.

Dark Silesian Rye

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This first bread is the dark Silesian rye from Leader's Local Breads.  I like how the loaf looks, and it tastes and smells wonderful like good rye breads do.

This next loaf was a whole wheat and rye sandwich loaf that I brushed with olive oil.  It had a nice texture and was great spread with hummus or used for sandwiches.

Rice Porridge Bread: From Worry to Wonder

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The process of making this loaf moved me from a sense of worry and frustration at the low point to a state of surprise and wonder at the finish.  I baked the rice porridge loaf from Tartine 3 this week (25% whole wheat, sourdough, brown rice).

Schedule:

Some breads this year

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A whole wheat sandwich loaf with blueberries and rolled oats. It made delicious toast :)

The Old World Baguette Redux from Leader's Local Breads.

Based on the same recipe as above with more whole wheat flour and baked lighter like an Italian bread.

 

Hello Everyone!

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I've been baking bread at home for about 5 years.  I mainly use recipes from Leader's Local Breads, Robertson's Tartine 1 and 3, and a few of Reinhart's books.  I like making a variety of breads, but I tend to favor those using sourdough and whole grains. My starter, Tom, is about 5 years old and is currently fed with AP flour.

I've enjoyed reading the blogs and recipes on this site, and I look forward to learning more about bread making with everyone!