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.
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.
