Blog posts

I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise.

Objective: Use up a can of pumpkin that's been in the pantry since last year's frenzy of fall baking, ha. 

Levain: 50g refrigerated starter, 100 g water, 100 g AP, overnight at RT (60s nowadays)

Main dough: 500g flour, 200g water (held back about 30g for the salt) 125g canned pumpkin. Autolyse for ~30 mins. Incorporate 10g salt with pinch and squeeze. 

Back to baking after 3 weeks off. I made David’s bread following his recipe exactly aside from fresh milled flour and the addition of 30 g yogurt. Here is the link: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200

My very first attempt to make a Hokaido milk bread, but unsweetened. I added some dried rosemary for the aroma, and a little olive oil instead of butter. I didn't use eggs either. The crumb is soft, but not very open, much more akin to a 'normal' sourdough. 

Has anyone tried a savoury version of milk bread?

Hello TFLers! I haven't posted for a long time because I was very busy. I just made it through my first year of practicing the noble profession of teaching so to celebrate it, I made a sourdough brioche. 100% sourdough, made with whole eggs and about 70% butter then baked in ensaymada style in ensaymada tins. I wish I have made a brioche à tête shape too given shape of the tins.Though simpler to make, it was still a labor of love; it took 36 hours from start to finish!

I’m sorry about posting another Beginner’s Sourdough loaf but I wanted to repeat it a few more times to see if I am getting any more consistent results.  I reduced the hydration by 20 gms when mixing to try to account for water added while doing coil folds etc.  I found that the dough was quite stiff despite a several hour autolyze, I think this was the reduced hydration unless I actually reduced by even more than I thought.  The lower hydration made slap and folds very hard.

This was inspired by Rushuyama's beautiful Fig & Walnut multigrain posted a few years ago here. I scaled the ingredients to 70% of the original to make one larger loaf. I didn't have any spelt on hand (we love spelt and it disappears) so subbed in some Kamut, used freshly and finely ground durum instead of semolina, and I added chopped date along with the chopped figs, since I didn't have enough of the latter.

I post on rare occasions and mainly follow everyone's great work on this site. I need help achieving the last 5% of the tartine country loaf-- a good interior crumb. Or maybe it's more like 50% of the importance haha.

Currently, my crumb is very uneven where some areas are chewy, some are light and airy, and other areas have too much bubbly airholes. 

 Bread with bold flavours wanted this week.

25% Germinated Red Rice 15% Sprouted Rye Sourdough

I had a reliable, easy starter in Pittsburgh. I have been baking sourdough bread every weekend for the past year.

I just moved to Charleston SC and started a new starter with 100% fresh milled rye flour and water, the flour was purchased 1 year ago and kept in a sealed Tupperware container in a dark cabinet. The temperature in my house is 78F.