Blog posts

Day#1

The natural yeast leiven, and the soaker

Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.

The main players:

KA Sir Lancelot high gluten flour - 60%

Great River Milling dark rye flour - 40%

total hydration - 69%

Day One: The rye sour build 

Stage #1 - 6 hours

Rye mother at 100% hydration

Rye sour at 80% hydration

Rye sour build #1

I found my forum post Matera bread. I share the link to preserve the record of to date one of my best bakes ever!

Matera bread

I got my hands on some good stoneground whole red fife so wanted to incorporate it into my milk bread.  I haven’t used any red fife for a long while so it was due.  Because of the issues with gluten breakdown that seems to happen with red fife, I decided to use it all in the tangzhong, 20% since the gluten in the tangzhong won’t matter since it is cooked.

I had some pepitas and a handful of sunflower seeds lying around so decided to add them to this loaf.

The formula:

General Mills extra fancy Durum wheat 500g - 100%

Water                                                            520g - 104%

Instant yeast.                                               2.5g  -    .5%

Been a while since I posted any bakes, finally decided to do it again. Baked this mostly rye bread (about 70% whole rye and the rest bread flour) with seeds over the weekend.

Didn't measure everything very carefully, but vaguely:

200 g liquid-ish rye starter, perhaps 150% hydration or so

One of the posts that motivated me to join this group early this year was this one by troglodyte, Sourdough Bread for Bread Machines with Programmable Cycles

I used the same formula as for my 50-50 Emmer bread -

https://www.thefreshloaf.com/node/72946/50-emmer-sourdough

I’ve been wanting to try baking this style of bread for some time, but just couldn’t get my nerve up to trying it.  Despite its name, it seems that it is really an Asian style of bread.  I’m guessing that the Danish part of it is that it is somewhat like a danish as in the pastry.  Also, this isn’t something I could try during the heat of the summer and this week we are finally having some normal autumn weather.

La Parigina. Neapolitan stuffed pizza.

What is special about Parmigina? Pizza dough on the bottom puff pastry on top. 

Everything is on point. I just need to fill the canolii. I even got the kitchen back in order. Thank the Lord, for dishwashers!