JonJ's blog

The Tartine book has an interesting variation on the semolina bread called "Golden Raisin, Fennel Seed, and Orange Zest." I've got a friend who makes this bread, but substitutes the raisins for cranberries and calls this her "Christmas bread."

I used a 100g bag of cranberries which were presoaked in boiling water (120g after drainage).

Have never made a bad olive bread. And the same is also true for breads made with blueberries! And when blueberry is in the dough the bread gets a beautiful painterly effect.

Joy Ride coffee has a YouTube channel with what, for me, are quintessential quarantine videos. Videos often have a transporting sound track, and the visuals usually include beautiful tracking shots of Romanian scenery which have transported me out of lockdown. His quest for lacy crumb has been quite 'infectious', if you'll excuse the covid pun.

So, I was inspired by Dan's post to try a new drug, errr... ascorbic acid (vitamin C) in my baking. And I also did a little bit of reading up on this site and saw that Doc. Dough recommended a much lower amount than was used in Dan's original post - 20-30 ppm of ascorbic acid.

I'm loving making breads with this interesting wholemeal - Eureka Wholemeal. It has bits of whole kernels, or I guess you would say cracked kernels, in addition to the usual bran (and germ!). I think it behaves more like a white bread flour in my baking, the dough has nice strength and doesn't seem to be hampered by the bran and tastes very nice.

So, there was this thing that Don said the other day in a TFL blog post that really got me thinking. Think it was a quote from Jennifer Lathams about tweaks to the Tartine bakery method, and the thing that was said was "[...] longer includes the leaven in the autolyse and salt is not added until enough water has been incorporated to make a very extensible dough."

I think I've been doing bassinage wrong! I usually try it after the salt is already in the dough.

The last few loaves have been an experiment in varying the flour that is used together with a white bread flour base. All of these breads are 80% white bread flour; the experiment is in varying the remaining 20% to be either chakki atta (Indian stoneground wholewheat), unsifted wholewheat (without germ), wholegrain spelt, semolina or rye.