This is the first bake after using fresh milled flour from my new toy, the Mockmill 200. My wife was nice enough to buy this for me as a present and I couldn't be happier. I have the Kitchenaid mixer attachment Mockmill but this new stand-alone version is so much quicker it's well worth the investment.
This is the softest crumb of any bread I've made to date. The combination of the porridge, cream cheese and potatoes made this one soft like a "pillow". The taste was fantastic with the combination of 5 different flours.
If you decide to try this one, make sure to leave the skins on the potatoes when you mash them up. This really gives some added texture and flavor to the bread. I left the potatoes chunky on this one and you can see some of the potato chunks of flavorful goodness in the crumb and the crust.
I don't like drinking coffee, but I do like the flavor in food including bread. I thought the nice nutty flavor of freshly ground and sifted spelt flour would go well with the earthy coffee flavors and I wasn't mistaken.
I added some Greek Yogurt to soften the crumb a bit and also some real Vermont Maple Syrup to add a touch of sweetness.
This ended up with a nice subtle coffee flavor and tasted as good as I expected. The crumb was moderately open and soft as desired.
This is a new version of a recipe I made a while ago. I replaced around 30% of the high gluten flour with fresh milled and sifted whole wheat flour and used First Clear flour instead of High Gluten flour. I added some cheese on top of some of them just to make it interesting. I also added some extra water which the thirsty whole wheat gobbled up.
For the water in the main dough I used ice water.
I used fresh milled and sifted durum flour for this bake. My wife had made a big pot of rice with mushrooms that I've been eating all week as a side dish and I've been meaning to make a rice bread and also a mushroom bread, so here goes.
I did not use enough water in this bake and only had around 56% total hydration which ended up being way too low and caused the crumb to be very tight. I have adjusted the formula to reflect what I should have used.
I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while. This method never fails to deliver a soft tasty bun. The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.
For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.
The end result was a soft, flavorful roll perfect for a burger or sandwich.
I haven't made a rye bread in a while and I wanted to a nice moist one that would be good for sandwiches. The addition of the ricotta cheese and mashed potatoes made for a super moist crumb and the corn flour added a very interesting flavor profile.
I was very happy with the flavor on this one and love the moist crumb. The onions always go well with rye of course.
Give me a good loaf of bread and some cheese and I'm good to go. This bake kicks up a porridge bread with 2 different kinds of cheese.
I added some lemon zest to the porridge which gave the bread a nice subtle citrus flavor and it went great with the smoked Gruyere and Havarti cheeses I used in the main dough.
I also added some almond flour to the porridge for a little extra nutty flavor and some sesame seeds on the outside for some extra crunch.
All in all the crumb was nice and moist and the cheese ....not much more to say :).
This is another version of German style rolls which were inspired by a recipe adapted from Karin Hanseata's blog. The original version uses yeast and 100% 00 flour. I added some freshly ground durum flour to this version which gave it a nice nutty flavor. They are a little more dense than the 100% 00 version, but were very tasty, perfect for sandwiches and burgers.
