I made a batch of rieska (Finnish flatbread) this week using the recipe on KAB's website. I made it once before using the optional barley flour instead of rye flour; it was delicious. Most recipes from Finnish websites seem to use barley instead of rye.
In honor of my 16 Year old 
Mookie! This one was made with high extraction freshly milled whole wheat, spelt and rye with a little bread flour mixed in.
The crumb was nice and open and it tastes amazing.
I like using the whole potato skin and all and just chop them up in my mini food processor. It makes for a soft crumb and the bread will stay fresher longer.
These little things are very good. I first had them in a fancy restaurant in Antwerp after multiple courses of little plates. Didn't care much for the plates, the bread was lacklustre, the dessert nothing to write home about, but the canele that came with the coffee, damn that was good.
Since then I've been trying to make them that good. Crunchy and caramelized on the outside, soft and custardy on the inside. It's a really spectacular sweet thing.
Good results today.
For 15 of them:
It is amazing what can be done with faux substitute ingredients nowadays. I've previously had some bread and rolls made by a local 'low carb' company specializing in keto products called "We Love Low Carb" and the baked goods product range is truly outstanding - bread (sourdough and CY), buns, bagels, pies, pitas, wraps, pizza bases, and why not have hot cross buns as well!
I'm always into exploring what makes products tick, and this bake was mostly about learning more about how these modern miracles of food technology work.
Here's a list of all the bakes sent in for the Infinity Bread Community bake. Hope I didn't miss any!
[September 10 - added three template test bakes]
Still can’t get photos to load. Oh well the bread is perfect. 😊
Danni doesn’t post here anymore but her amazing breads reside in my list of favorites forever.
I flake my own oat groats. I use my Trinity , add 100g of very active Apple YW along with SD levain and sub an assortment of fresh milled grains.
The biggest and most notable change for this bread is the fermentation temps and timing. I’ve never done either like I did this time and likely won’t be able to replicate exactly but will try due to how well the bread dough performed.
Hello everyone, I'm a new member. I was going through some of the blog posts and I came across a number that spoke about an article printed in The Bread Lines magazine of The Bread Bakers Guild of America. They describe a standardized calculator to make our lives easier when calculating weights and percentages of ingredients. Well I put it together and it's yours free, just follow the link in the most current blog update. I hope you find it helpful
The ear and pattern don't usually split when I use my normal flour. I've just tried T65 flour and this split happened. I reduced the hydration to 62%. Any tips for working with T65? It seems it has 10% Protein.
I needed some nice semi-soft rolls for burgers and hot dogs. These are not like those air-whipped supermarket rolls that are so soft and tasteless but are the perfect consistency to hold a juicy burger or some natural casing hot dogs.
I decided to follow my new method of taking the dough temperature, measuring the rise for bulk, and then shaping and refrigerating for at least 12 hours before baking. The dough was allowed to rise to 30% at 80 F.
I used fresh milled and sifted Butlers Gold whole wheat along with some KAF bread flour, egg yolks and butter.
