I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge. I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and oat bran. For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.
I made these last week to eat with burgers and sandwiches. It's an updated version of a formula I made a while ago.
I changed the original formula by swapping out the rye flour with freshly ground spelt, used First Clear instead of Bread Flour and upped the water content. I also switched the olive oil with honey.
Right before baking I grated some fresh cheddar cheese on-top to give it an extra flavor kick.
The end result was a flavorful roll perfect for burgers or just about anything.
This is a relatively simple bread made with fresh milled Kamut flour, KAF Millet flour and KAF Toasted Almond Flour. I added some smoked pecan maple syrup for extra sweetness which complimented the nutty flavor of the almond flour.
All in all, this one came out very tasty and made some great grilled bread with olive oil for dinner this week.
The crumb could have been a bit more open but it was nice and moist.
This was my first bake after being back from a long 2 week business trip to Asia. Being away is hard on my wife but my dogs really get upset when I don't come home at the end of the day :(. With that said, I made this one in Lexi and Max's honor. A nice porridge bread made with fresh milled durum flour and KAF French style flour. The potatoes really made this one nice and soft and extra moist and the Greek Yogurt didn't hurt either.
All in all this one came out very tasty with a nice open and moist crumb.
Spring is finally here so it was time to make some rolls to use for grilled burgers. I used a mix of fresh milled spelt and whole wheat along with some KAF bread flour.
I wanted to see if I could get some maple flavor in these so I added a dark 100% maple syrup in the levain and in the main dough. Well, that achieved nothing except making the levain triple in size from the natural sugars in the syrup. It did add a nice sweetness to the rolls but not enough to be over the top.
I've made bread with sweet potatoes before, but I have to say this is my best one yet. Moist and flavorful there's not much to complain about on this one.
I used a combo of freshly ground flours as well as Caputo 00 type flour. The cottage cheese, eggs and roasted sweet potatoes created a moist and flavorful bread.
Note: Water content of whole eggs is 80 grams, Cottage Cheese 81 grams, Sweet Potatoes 145 grams for a total of 306 grams. This was not included in the formula so the hydration of this bread is much higher than listed.
I promised my wife last month that I would make her a version of a chocolate bread she saw posted from a bakery on-line. I finally had a chance to bake my version. I wanted to make a soft moist bread with plenty of flavor and several different types of chocolate.
I have made several breads with this long autolyse technique in the past and I'm always happy with the well developed flavor and open crumb it produces. By adding the porridge element and upping the hydration it really created a wonderfully moist and open crumb. The toasted grains really came through in the flavor department as well. This is definitely one worth baking again.
Note, you don't need to use the new Jumbo Size Kitchen Aid mixer to get the same results I did :). (This was actually on display at the Housewares Show in Chicago last weekend).
This is a pretty simple bake with mostly fresh milled and sifted flour with some Greek Yogurt added for some extra moisture and softness and a little lemon infused honey to round it out. I just bought a new #40 mesh sifter so I was able to get a pretty smooth durum flour close to what I used to buy at KAF.
This one turned out very tasty, unless you don't like smoked sesame seeds or garlic sesame seeds which I added to the top of the loaves. The crumb was soft and moderately open, perfect for grilled bread, sandwiches and just some toast with butter or cheese.
I love making and eating English Muffins. They are so versatile and freeze well. I usually keep 4-5 out and freeze the rest and toast them as needed.
This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.
I was very happy with the final result. They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn't hurt.
The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).
