Isand66's blog

Hamburger and Super Size Hot Dog Buns

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RollcloseupIt's Memorial Day this weekend believe it or not.  Doesn't feel like it's almost June, but it is certainly time to grill some hot dogs and hamburgers.  I hate using store-bought rolls since I know I can make ones myself that are far superior.

Pugliese "Pillow Bread II" with Onions

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 Ever since I baked my first "Pillow Bread" last month I've been wanting to try baking this again with some modifications.  I wanted to use a 24 hour bulk retardation instead of baking it on the same day and I wanted to add some onions as well.

I also decided to use some of my apple yeast water in the levain and in the final dough but not as a rising agent.  Instead I  just to add some extra flavor and soften the crumb.

I also changed up the flour combination a bit using some Spelt flour in place of some of the Kamut flour and also in the levain.

Double Trouble Multi-Grain Sourdough

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    I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.

I decided to try a double starter which I've done in the past.  My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.

80% Sourdough Rye from Hamelman's Bread-Detmolder Method

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After returning from the first ever TFL gathering in Lexington MA last weekend I wanted to use some the rye starter that Varda gave me to make a rye bread.  Dave Snyder posted his latest bake of the above bread on The Fresh Loaf this past week and pushed me over the edge to try it myself.  You can find the recipe at his original post

Kamut-Turkey Whole Wheat Spelt Tomato Sour Dough Bread

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  After returning from a great weekend at the first ever The Fresh Loaf get together just outside of Boston I ended up with some left over starters that I had brought with me.  I decided to use most of the corn flour/AP starter along with some AP starter to make my next bread.

Yeast Water Turkey Whole Wheat Smoked Cheddar Buttermilk Bread

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I haven't made bread with my Yeast Water starter in a while so I figured I would try making a YW levain using my proofer set at 86 degrees F. and see how it came out.  I was hoping the proofer would allow the YW levain to develop better than it usually does and it did not disappoint.  The levain was made in 2 builds with the first one lasting 7 hours and the second about 4 hours.