Blog posts

Base Recipe by Patrick Ryan of Firehouse Bakery

500g Strong white flour

65g Brown Sugar

12g Salt

5g Ground Cinnamon

5g All spice

5g of vanilla extract

Orange zest - 1 whole!!

200g Stiff starter

300g milk

1 large egg

65g unsalted butter

200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.

The request for a loaf to go with dinner tomorrow was "something Italian".  So...  Semolina Pain au Levain bake #2.

This one went well and was easier than the first one.  I didn't worry quite so much about degassing while rolling in the toasted sesame seeds, and I think I got them on better.

It was time to redo this one! I just changed some of the grains from the last time I made this and reduced the jalapeño amount because that’s what I had. I also couldn’t get fresh chives so freeze dried had to do. 

Recipe

Makes 3 loaves

Add-ins

55 - 100 g sliced pickled jalapeños (to taste)

250 g old cheddar cheese, cut into 1/4 inch cubes

3 g freeze dried chives or 24 g fresh chopped chives

Main Dough

100 g freshly milled Selkirk wheat flour 

My wife asked if I could make a soft sandwich bread for this weekend, so I did another round of my Pullman pan test loaf.  Just increased the size of the loaf.

For the levain, I used a combination of Raisin Yeast Water and little bit of mother starter in the build.  So...  I guess we'll call it a sour poolish.  :-)

After enjoying a few days away, I’m glad to be home and do some baking. This one has been on my list for a while – 100% spelt, based on this recipe. I think I’m finally starting to see progress in my ability to apply the various things I have learned over the last 6 months.

Tweaks I made:

Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better

My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these. 

March 31 - April 1, 2021.

(Paper plate is 9" in diameter.)

Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.

Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance.