Blog posts

With mother's day at hand I decided to give her a bread-baking starterset from weekendbakery.com - a 750 gram round cane banneton, some flour, a mixing spatula, a lame, and a doughscraper, yeast and a recipe. Of course, that was the perfect excuse to order some more supplies for myself. Namely a 1 kg oval cane banneton, two 750 gram bannetons out of pressed wood material, round and oval and a lame for myself and a dough scraper.

I wanted to bake a hearty Rye for many reasons. Firstly, to satisfy my Rye craving, and secondly to serve as a rye altus for further rye baking.

So, I have baked a 3-stage 80% Rye from Jeffery Hamelman’s book: BREAD, and it was high time that I bake it in my Pullman pan lookalike. The recipe calls for medium rye, and since I didn’t have any, I sifted my organic store bought Whole Rye flour. The sifting resulted in almost medium rye flour, and so I added back some of the bran to emulate medium Rye flour consistency.

 A few weeks ago I made some potato rolls using the Tangzhong  process and they came out excellent.

When Floyd posted his Hokkaido Milk Bread I just had to try it.    Finally I got to it, and tasted it and then thought, I've made this before, even though I knew I'd never made a bread called Hokkaido bread.    I went back to the databanks and found that a year and a half ago, I made   Syd's Asian Style

Lucy has wanted to work on a Jewish Deli Rye for some time.   She has really - ever since Varda was trying to come up with the Tzitzel that Pratzels used to make in St. Louis, a bread we too like very much.  My wife and Varda share the same home town and Jewish bakery!

Then with Eric Hanner’s passing we made his Eric’s Favorite Rye several times.  No wonder it was his favorite and we like it too.  So my apprentice starts her JDR quest with good underpinnings.

can't help myself, blue is my favorite color!! just have to stain my pretty white loaf ;)

of course the blue pea flower for the natural blue . it is for the visual effect :)

to add another dimension of taste, i used lavender sugar.

this is a hokkaido milk loaf recipe made with blue berry YW & SD

Hello everyone,

                              
                …pretty daisies on the exhibition grounds, greeting me as I arrived for the Baking Congress

I guess I woke up feeling a bit combative this morning... more on that another time. The long and short of it is I put together a bit of TFL merchandise. A t-shirt...

To the bloggers on this site who inspired me to make fresh blueberry and white chocolate sourghdough with chaia seeds. Cooked in a Dutch oven, which I'd never even heard of before visiting here. Chaia seeds were new to me too as they are not very common in the uk.

Bread has a gorgeous nutty taste and is utterly delicious. My favourite so far.

So big thanks again,

Catherine

So after the low yeast version I baked a while ago, I baked some more of those. 

Then I wanted to use my own sourdough culture to bake that bread. 
I had some trouble getting the hydration right, because I feel like the use of baker's percentage is a bit harder when using a sourdough (another source of flour and water) to aim for a certain hydration. 

I used 

300 grams whole wheat flour (50%)

300 grams white flour (50%) \