Isand66's blog

 These are by far the best hot dog rolls I have made yet.  I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up.  I also increased the % of Semolina and reduced the Caputo 00 flour.

To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough.

   I'm really loving the whole porridge in bread thing.  Last week I adapted the original version to my own technique and it came out great, so now I figured it was time to get some more whole grain goodness into this formula.

  I love these rolls which were inspired by a recipe adapted from Karin Hanseata's blog.  The first time I made them I changed a few things but mostly stuck to the original formula per this post.

  This is a big one...and a tasty one, great with some barbeque.  If you are on a diet the butter and yogurt in this one is not going to do you any favors, but both added to the overall moistness in the final dough.

I love the way the roasted red peppers compliment the corn and the combination of Semolina flour along with the other flours really gives this bread a unique flavor worth trying.

        I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix.  I decided at the last moment to throw in some shaved Parmesan just because I love cheese.

Last week I made the Oat Porridge Bread from Tartine 3 and I loved it.  I wanted to take that basic idea and convert it to my normal procedures using a larger amount of per-fermented flour and a bulk retarding of the dough in the refrigerator.

   This is a pretty simple bread using a starter with some rye and bread flour.  The main dough includes freshly ground Whole Wheat, Spelt, Kamut, Rye and KAF Bread flour.

I added some cherry balsamic vinegar and walnut oil for some added depth and it did just the trick.

The final dough had a nice crust and crumb that was not too open but just right for this amount of whole grains.  The taste was excellent and made some real tasty sandwiches.

I have been wanting to try this recipe since I saw the post about it on the A Breaducation site here.

The crumb on his bake was nothing short of fantastic and looked like it would melt in your mouth.

This is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder.   The original from post from David is here.

My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket.  The bread still tasted very good and I ate it all week long.

This recipe is from fellow TFL regular David Snyder.  As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level.  The original post is here.  I followed his directions and ingredients closely with the exception of the rye flour.  I used my own freshly ground  whole rye flour and increased the amount in the main dough to 11  grams and used 11 grams less of the whole wheat flou