Blog posts

I should have posted this a long time ago since I've made this during my practicum but my laptop gave up as I was writing this while doing my practicum report. It is one of the greatest challenges I've ever faced, after typing nearly a ten page report a message just flashed saying my laptop is corrupted two days before the deadline! (What makes it worse is the policy "submit it on or before the deadline or GRADUATE NEXT YEAR!").

I know, no Turkish or Italian bread…

I thought I would confuse you….

I love this, its my new favourite!

Gorgeous…

Well, that changes each recipe, I am a fickle bread lover, faithful to no bread.

Give me eggy sweet breads and I am your slave.

I've been interested for some time in playing around with durum flour.  Between finding only the coarser semolina grind locally and being put off by the costs of mail ordering, I hadn't taken the plunge before now.  However, totally by serendipity, I happened to be in an IndoPak grocery store recently and they had a whole shelf section of various atta flours, most milled from durum wheat.  A 20-pound bag (only $12.99) followed me home and has been silently taunting me these past two weeks as other things kept me from baking.

While smoking this fine Tuscan Chicken for Sunday dinner, I tossed in 3 Hot Italian sausages about half way through to have some smoked sausages on Monday night.  I forgot we didn’t have any buns and were out of time this morning some SD or YW ones.

Not to be confused with the Lansky-Luciano Gang.

I was okay at best with my first try at the Jewish Sour Rye bread the other day, and learned a lot.  But I was anxious to get back Jack and Do It Again.  And there were lessons learned, which I applied here.

I made the rye sour from some of the leftover ball of rye starter from the other day.  20g along with 375g rye and 375g water.  One stage build - 5 1/2 hours to complete.

Lessons applied:

Stumped upon PDLarry's blog on TFL the other day and thought of having some fun in the kitchen. Couldn't achieve the nice swirl like Larry did as I think I let the custard cooked for too long, so it was too thick of a consistency to be piped out. Though, it tasted great...not too sweet for my liking : ) Thanks for sharing the recipe, Larry! 

This weekend I decided to start to clear out some of the inventory of flours on hand. These loaves are 40%  dark rye,20%Semolina,20% whole white wheat, and 20% AP. Used a hybrid of natural starter and a small amount of commercial yeast. They turned out surprisingly light and very tasty.

Stu

My Dill is shooting up the roof!! So, I decided to use lots of Dill for my bataru and coupe.

hello my name is Salvatore masterbaker for 35 years just built a kit to use in a bakers pride or  blodgett pizza oven . It is a steam injection generator that will be able to bake artisan breads the correct way any questions on this or to purchase it please email at masterbaker1970@gmail.com or text me at 626 419 3661 thank you

So little work for such a lovely loaf of whole rye sourdough bread.  I have ventured into the world of no-knead breads and much to my surprise I am really pleased with the resulting juicey, flavourful and healthy loaf.  Its made with predominantly whole rye flour, and leavened purely with an active sourdough.  Details you will find on mybreadandbrot.com

Enjoy