This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills. The added egg yolks add a nice extra kick of moisture and flavor.
Who doesn’t like a good English Muffin…toasted with butter or cream cheese? Nobody that I know of or at least admits to it!
I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite. It’s adapted from a version I found on King Arthur Flour but with many changes.
I wanted to try another new grain I purchased from Barton Springs Mill called Butler’s Gold Whole Wheat. The whole wheat berries are harvested from a small farm in Texas. It’s supposed to be a good neutral flavored whole wheat perfect for mixing with other stronger flours. I decided to use this exclusively and only mixed it with a small amount of BF. I did use KAF BF in the Levain so overall it ended up being a 50% WW bread. I milled the Butler’s Gold berries to a high extraction sifting and milling twice.
I recently purchased a new (old) ancient grain from Barton Springs Mill called Quanha. You can get more information by pressing on the link if you are interested. I milled this to a high extraction sifting and milling twice and added this to high extraction freshly milled Durum flour.
I’ve made breads in the past using Guinness but I have to say this version by far was the best one yet. I combined fresh milled rye, spelt and whole wheat which were all sifted to a high extraction. I added some mashed potatoes with a little bit of honey and some olive oil for good measure.
A double build was used for the levain but you could easily just do one build if you desire.
This is a nice 46% freshly milled Durum bread with some bread flour. I added some egg yolks for some additional flavor and moisture and a little honey for sweetness.
All and all it came out very nice with the nutty durum flavor coming through. It made excellent grilled bread with some brushed olive oil and melted fresh mozzarella on top.
I topped one of the loaves with black sesame seeds which is one of my favorites.
I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.
For the topping I used some “The Works” Bread Topping from KAF which to be honest is a bit strong. It has a bunch of different seeds, garlic, onion, paprika, tumeric and sea salt and spices.
I was so happy with how my last bake came out using a two step levain build I decided to try it again. I wanted to use some of the Vermont cheese we bought on our vacation last month and I had a bunch of tasty cherries we bought from the store just begging to be put to good use.
I combined some Artisan Bread Flour from KAF with some high extraction fresh milled Ruby Red Whole Wheat from Barton Springs Mill. The cheese was a mild Vermont Cheddar that was cubed so it wouldn’t completely melt when baked.
I haven’t made a 100% (or pretty close) Durum bread in quite some time. After seeing some excellent posts of recent Durum bakes on TFL I decided to try a new version myself.
I decided to do a 2 step build for the levain to make sure it had a lot of strength to give some nice rise and structure to the Durum flour and it really did make a big difference.
I wanted to make some soft tasty rolls that I could use for burgers and sandwiches.
This one uses cream cheese and baked potatoes to soften the crum and a mix of freshly ground whole wheat, spelt and corn flour along with some KAF bread flour.
I use some everything bagel topping and some grated chedar cheese which tasted great.
The honey added a little bit of sweetness which in the end turned out a nice soft tasty roll perfect for just about anything.
