I was inspired to try adding some balsamic vinegar into one of my breads after reading about Karen Hanseata's Wild Rice bread on the Fresh Loaf this past week. I have some cherry balsamic that I love using so I was curious to see if it would have any affect on the taste of my bread.
Now that I finally made the famous Phil's 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it. I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour. Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I
I've been wanting to try my hand at making Phil's 100% Whole Wheat Desem bread since it sounded so simple but yet so good. I had started preparing the Desem starter a while ago but had to abandon it when I went away for business. I was not thrilled with the way it was turning out anyway so it wasn't a great loss.
I've made similar bread with cheese and potatoes before, but this time I added some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.
I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.
This recipe comes courtesy of David Snyder who posted his adaptation here.
I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good. The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.
It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
My first attempt this bread I concocted came out excellent with a nice moist open crumb and crisp crust. I decided it was time to try it again and change-up some of the flours and grains used in the soaker. I just picked up some Bulgar Wheat so I decided to add that to the soaker along with rolled oats, malt rye berries, oat bran and cracked wheat. I also used a different mix of
I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough. Of course I couldn't leave well enough alone and had to add something different to make it more interesting. I just picked up some quinoa flour from the supermarket which imp
