MisterTT's blog

Hello, I've been gone for a while from TFL, but never turned my back on baking. Hope to post some more again :)

Here are some multigrain rolls from last week's dinner

Hello everyone!

Today's bake was a multigrain sourdough with a buckwheat soaker. I happen to love buckwheat and often eat it instead of rice -- a practice that is customary in many Lithuanian cafeterias (not that I'm praising the cafeteria food) -- so I wanted to incorporate some buckwheat flavor into a bread. There is always the option of using buckwheat flour, but for this bake I went for the buckwheat soaker/scald.

Hi everyone!

A few months ago I gave my colleague some rye starter, using which she's been successfully baking 100% rye breads at home. Now some more people have expressed interest in baking a "rustic" white bread. My job was to develop a simple formula that a someone new to bread baking could easily follow, while at the same time yielding a good-looking, crusty loaf with good flavor. I pondered whether to develop a simple formula using sourdough or commercial yeast and finally decided on the later.

It has been a long time since my first and so far only post, so I just thought to pop up and show how I bake my daily bread these days.

I've got a long rectangular-shaped dutch oven/baking dish, but I usually want to bake two smaller loaves rather than one huge batard, so, sacrificing shape, I put two smaller loaves separated by a small piece of parchment paper into the DO and bake them like that. To make all sides of the loaves brown evenly, you've got to take the separating parchment out when uncovering the DO, but I don't always do that, since the bread is fine either way.

This is my first blog post here on TFL. I've been baking for quite some time now, but there's always more to learn and work on and I'll admit to being tentative sharing my bakes, but anyways --

Today, I baked: