T. Fargo's blog

No Knead Spelt and Rye Bread (77% hydration)

Poolish:

• 50 g Spelt Flour
• 50 g Dark Rye Flour
• 50 g AP flour
• 165 g Water
• 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

Ready for sandwiches. A close, elastic crumb, with just enough moisture.

  Hello all at TFL!  Having spent years in the employ of restaurateurs before making my way into food grade manufacturing and facility maintenance supervision, I have had to learn the importance of Food Safety and Food Defence.

  Hello all at The Fresh Loaf.  Here is yet another installment I have written from another site I use and share valuable information.  I am happy to share with you all and welcome your input.  This it the article written after putting my big boy bread britches on, sucking it up... and buying a book.  

The Quest for Better Bread part 2 (and book review)

Weizen Brotchen - German everyday wheat rolls.

  Hello my friends at The Fresh Loaf.  T here with another idea for you to try with your favorite pizza dough.  This article was written back in 2012 and I have since become a much better bread baker, but don't be surprised that I used Store bought Pizza dough *GASP*!!  I hope you enjoy!!

  Hello all at thefreshloaf.com and thank you for allowing my participation on this extraordinary site.  The following article is one I wrote on another site, using their format and must admit that I'm taking a shortcut to copy and paste it here in the interest of saving time.  Though it is my first here, it is a continuance of several articles entitled Food Porn:_____ (fill in the blank with object of culinary desire).  I am eager to share this recipe I developed for Sriracha Bagels, due to the lack of them on the market and my love for the spice (explained within).