Blog posts

It is amazing what can be done with faux substitute ingredients nowadays. I've previously had some bread and rolls made by a local 'low carb' company specializing in keto products called "We Love Low Carb" and the baked goods product range is truly outstanding -  bread (sourdough and CY), buns, bagels, pies, pitas, wraps, pizza bases, and why not have hot cross buns as well!

I'm always into exploring what makes products tick, and this bake was mostly about learning more about how these modern miracles of food technology work.

Here's a list of all the bakes sent in for the Infinity Bread Community bake. Hope I didn't miss any!

[September 10 - added three template test bakes]

Still can’t get photos to load. Oh well the bread is perfect. 😊
Danni doesn’t post here anymore but her amazing breads reside in my list of favorites forever. 

I flake my own oat groats. I use my Trinity , add 100g of very active Apple YW along with SD levain and sub an assortment of fresh milled grains.

The biggest and most notable change for this bread is the fermentation temps and timing. I’ve never done either like I did this time and likely won’t be able to replicate exactly but will try due to how well the bread dough performed.

Hello everyone, I'm a new member. I was going through some of the blog posts and I came across a number that spoke about an article printed in The Bread Lines magazine of The Bread Bakers Guild of America. They describe a standardized calculator to make our lives easier when calculating weights and percentages of ingredients. Well I put it together and it's yours free, just follow the link in the most current blog update. I hope you find it helpful

The ear and pattern don't usually split when I use my normal flour. I've just tried T65 flour and this split happened. I reduced the hydration to 62%. Any tips for working with T65? It seems it has 10% Protein.

I needed some nice semi-soft rolls for burgers and hot dogs. These are not like those air-whipped supermarket rolls that are so soft and tasteless but are the perfect consistency to hold a juicy burger or some natural casing hot dogs.

I decided to follow my new method of taking the dough temperature, measuring the rise for bulk, and then shaping and refrigerating for at least 12 hours before baking. The dough was allowed to rise to 30% at 80 F.

I used fresh milled and sifted Butlers Gold whole wheat along with some KAF bread flour, egg yolks and butter.

80 percent Sourdough Rye with a Rye-Flour Soaker

Baked 22nd August 2024.

This is first time baking this recipe. I do not usually bake rye breads, so I did as much reading on what to expect and handle the rye as possible leading up to this attempt. I stone-milled the rye berries the day before so they would be as fresh as possible and have an abundance of microbes. My firm whole-rye culture as fully active when preparing the sourdough stage overnight for 14 hours. The hot rye-flour soaker was prepared at the same time.

I just baked this today and I think it is my favourite pan bread that I’ve made so far.  I absolutely love the crumb, nicely open for a pan loaf.  The flavour from the toasted walnuts, toasted sesame seed oil, touch of honey and the 20% whole spelt are just fabulous.  There is a mild tang since I did not use a stiff sweet levain to suppress the acidity, but instead used a regular stiff levain.  This bread is so soft yet the crust is pretty thin and crisp.