Blog posts

I received my two oval brotform yesterday and decided to bake for my friend. I knew I bought an 8" but they seemed smaller than expected. So, I did the volume test! I put in 3 cups of raw rice in the round brotform and did the same to the oval. I got the answer....they hold the same. My dough tend to proof quite a bit in fridge overnight and my final dough somehow weighed more than the usual, probably due to the bravery that I have nowadays on increasing dough hydration. Eventually, I persuaded myself to split it into two.

Homemade yeast, prepared black beans and barley ahead of time. Tripe B-campagne(black bean, barley and black sesame) it is.

So my Herb garden is thriving and I am so happy to have some lovely fresh herbs just outside my back door that I started a herb-bread blog feature.  Breads 2 and 3 are now posted on mybreadandbrot.com 

Bread 2;  Savoury picnic muffins, with basil, olives, feta and tomato.  These are lovely little muffins, super easy to make and packed with the flavours of greece

Bread 3; Rosemary potato bread.  An artisan whole wheat bread, with fresh rosemary and speckled with chunks of potato.  Really nice!

  I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

I am pleased to kick off my collection of herby-breads recipes with this easy recipe for Garlic herb flatbread.  More posts for herby bread recipes, all inspired by my superabundant herb garden, are scheduled to follow on mybreadandbrot.com.  Its a kind of herb bread theme week, or herb bread blog marathon. However you like to call it, it should be delicious 

This bake started out as an experiment. I live in the tropics, my starter would peak 5 times of its size within 4 hours or so. Therefore, I was doing things the complete opposite at my end here....'How to slow down the fermentation process and maximise the flavour of SD'!

After 2 years (or more?) ... YEY!

And the update... a higher hydration dough... 

Anyway... missed so much... uhhhhh.... :D:D:D

Cheers from Italy ! (red wine and a slice of bread....a beautiful sunny Saturday... what else?... ) 

During out trip to England my kids fell in love with English granary bread.  So I came up with a recipe that I thought would produce something similar to that lovely soft, nutty tasty grainy english favourite.  It worked out great and after a couple of test bakes its now featured on mybreadandbrot.com.  So if you also like a sandwich/toast bread that is healthy, high fibre, tasty, perfect for sandwiches or toast, then this recipe would be a good for you.  

The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy.  This one is no exception.  We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.

Homemade fresh yeast for the starter.

ChiaRosemary Campagne with black seed, caraway seed, garlic and cheese