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.
I asked my good friend Mike for some of his homebrewed Ale so I could use it in a bake and I have to say the results were quite good.
I thought some fresh milled rye and spelt would go perfectly with the ale and I wasn’t mistaken. I added a nice healthy handful of shredded cheese mix which included Asiaggo, Parmesan and Cheddar which paired perfectly with the other ingredients.
I have not made Bialys in a long time. The last time I made these I used Spelt so this time I decided to use some freshly ground high extraction whole wheat.
For the filling most of them used the traditional mixture of poppy seeds, onions and oil but I didn’t make enough so I used some shredded aged Vermont white cheddar. You can’t go wrong with adding cheese to about anything in my humble opinion :).
Finally starting to get the hang of my Ooni Koda 16 pizza oven. The dough had mostly Caputo 00 flour with a little fresh whole wheat and rye. I used two types of sausages with one being chicken stuffed with cheddar and the other a pork variety with no nitrates or artificial anything.
The dough was fermented after being balled up and refrigerated for 36 hours. I was very happy overall how this came out.
I needed to make some nice soft buns for sandwiches and hopefully burgers if it ever stops raining. I’ve made a version of these several times and they never fail to disappoint.
I really love the grains I’ve been getting from Barton Spring Mills and replaced the rye in the original formula with Rouge de Bordeaux freshly ground Whole Wheat. I’ve been doing 2 passes through my Mockmill 200 sifting with a #30 and then a #40 to get a real fine whole wheat flour.
The whole wheat was milled and sifted twice using my MockMill 200 and a #30 and #40 drum sifter.
I decided last month to try and revisit making baguettes again. I had not made any in quite some time and my shaping and scoring skills were not up to snuff.
I decided to follow David Snyder’s famous recipe from The Fresh Loaf.com and baked them several times with a few modifications (because I just can’t help myself :)). I’m still not happy with my shaping and scoring so no pictures here…but the crumb came out excellent just like you want with a nice open honeycomb and crispy light crust.
A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.
This formula included some roasted white sweet potatoes and freshly milled whole wheat. The ricotta was added to soften the crumb along with some olive oil.
