pasdedough's blog

This is an unusual enriched bread for me!

I started with Hamelman's levain bread with increased wholewheat recipe, but having seen some breads including cream cheese I could imagine how soft and creamy and substantial the crumb would be! I decided to add quite a bit of cream cheese, guessing that it would not add that much hydration, so I wouldn't need to make too many changes.

I usually work from Hamelman's metric recipes, but make 1/20th of the recipe, which gives on each large loaf. It fits in my casserole and it's by far the easiest way to scale down. 

An 85% semolina rimanciata, 15% strong wholewheat flour sourdough. 

24 hour retarded in the fridge. 

Lovely taste!

A bread to use up some ingredients I had in the cupboard... I'm actually not a big fan of cranberries, but I had made a promise to an Italian friend for mince pies with homemade filling, and they were left over. (Also left over from the mincemeat is 3/4 of a bottle of brandy hooray).

I made a large loaf, unwise perhaps as I won't have much help eating it.

This bread is 25% wholewheat, the rest strong white flour, I added a small hanful of semolina & 60g of golden flaxseed (soaked in water). My flatmate had requested a softer bread so it also has a little milk, oil and honey. Not sure about the exact hydration because I'm terrible at following a plan and not getting 'creative'...

I think that this crumb shows how much I'm improving at handling dough, it's really much better than the last breads ive made!

Two challot for my family's rosh hashanah dinners, these had 3g of added yeast because I was nervous about them rising properly with only sourdough & the eggs, oil, honey that I used. Flour weight of each one was about 600g I think (I'd have to check back in my little book).