Isand66's blog

I have not had time to post anything lately but finally this 3 day Memorial weekend has give me the chance to post.

Yesterday I made some smoked Baby Back ribs to bring to our friends Memorial Day party and I wanted to bring some nice rolls to go with them.  I have not made a Tangzhong style dough in a while and really wanted to make a dough that was nice and soft without adding butter or cheese.

I decided I also wanted the nice nutty flavor of Buckwheat which I thought would go well with Durum flour and some nice mashed red skinned potatoes.

  It's nice to be home after a two week business trip to Asia.  I'm always happy to bake some fresh bread after eating pretty crappy bread most of my trip.

I used some Buckwheat flour I had recently purchased from KAF and combined it with some freshly milled hard red whole wheat along with some French style flour and potato flour.  Barley flakes were added for some additional flavor.

This was one of those, what was I thinking breads.  I had read about a porridge bread someone else posted about where they soaked the cracked rye overnight in water, and for some reason that translated to me as let's soak whole durum berries in water overnight and make a porridge from them.  I should have known that I didn't do something right when the porridge was taking forever to solidify and didn't absorb all of the water as usual.  Next time I need to either crack the durum berries first or soak them overnight in hot boiling water.  The berries were soft when added

      Usually with this list of ingredients I would either make a soaker or a porridge but instead I decided to add some crunch to the bread.  I used a combination of rolled oats, barley flakes, and cracked wheat and simply added them into the flour mixture of French style KAF, fresh milled whole wheat and fresh milled whole rye.  I added some dehydrated toasted onions for a little extra flavor as well.

I also coated the outside of the dough with malted wheat for an extra level of crunch.

    I was in the mood for a nice soft flavorful bread, so since I had some fresh milled Kamut flour ready to go, I mixed it with a good amount ricotta cheese, olive oil and some Artisan style flour from KAF.  The end result was a dough that was soft as silk and ended up with a wonderful soft and flavorful crumb, perfect for sandwiches, toast and grilled bread.

  I've made a similar bread before and loved the way the dates add a natural sweetness to the bread.  This time I decided to add some more natural sweetness with some caramelized onions.

I made one large miche style loaf but you can easily make 2 loaves out of this formula.

The final bread as before came out great with a moderately open crumb and a nice dark chewy crust.  The dates really add such a unique pleasant flavor to the overall bread and that combined with the sweetness of the caramelized onions really make this a bread worth trying.

I just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

Nothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

This is a simple but flavorful bread I baked a week ago.  I used freshly milled Durum and whole wheat along with some KAF bread flour and potato flour.

I used some pistachio oil hoping to add to the nutty flavor but you couldn't really taste it so olive oil will do just fine next time.

The final bread came out very tasty with a moderate crumb and a nice nutty flavor you always get from using durum flour.

  I made this loaf last week but didn't have time to post it until now.  I made a similar bread over last summer which came out great and this version was even better.  The addition of the beer and rye chops really pushed this one over the top.  I also used some white rye flour which is traditional in this style of bread.  The caraway seeds were added to the main dough mix for added flavor.

The crumb was nice and moist and flavorful.  Just an ideal deli style bread better than anything you will ever buy from the super market bread aisle.