Blog posts

It has been a massive source of frustration for me that, despite being able to produce pretty descent sourdough loaves, I have abjectly failed, so far, to make any remotely good pizzas and focaccias.

Even as a kid I remember trying to make pizzas and being so massively disappointed with the biscuity results. 

For my first bake back home in Toronto I wanted to experiment with my sweet rice flour (glutinous rice flour which is gluten free of course).  I had read in Serious Eats the following which I found quite informative and interesting.

This bread ticks a whole bunch of health check-boxes for me and my ravenous teenager who is into healthy eating - whole grain, not wheat, and lots of fibre from seeds.

Foodgeek (Sune Trudslev) has a great description of this recipe with a matching video. He even has some fun suggestions of toppings you can use to make open sandwiches (smørrebrød) including, of course, smoked eel.

Last bake down here in Fort Lauderdale for the season for one last dinner party.  Fougasse really are fun to bake, the shaping especially is.  Trying a different flavor this time using sun dried tomatoes, pecorino cheese and oregano.  Once again this is a very delicious bread and perfect for those who want to maximize the crispy crust.  It is exceptionally difficult to keep bread crispy down here in humid Florida, but a few minutes in the oven just before serving does the trick.

One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.

04/05/2024

Aim:

Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread.

Winston knot community bake.

Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start! 

Photos

1. Tangzhung water roux. (150°F)

2. Rough looking dough after initial mix

3. Smooth dough after mechanical gluten development.

After two successive failures, I finally succeeded with Maurizio Leo’s Beginners Sourdough Bread.

When I'm in the mood nothing beats a fresh chewy bagel and for me this can be one of the most satisfying breakfast or lunch breads. I know some people aren't so into bagels, but I just think that (maybe) they've never had a great boiled bagel that came out of the oven a few minutes ago.

I've been thinking about making a rye tin loaf off and on for a while and chanced upon a Rye Baker TFL post:

https://www.thefreshloaf.com/node/44945/outstanding-russian-rye-bread-moskovskiy-rzhannoye-khlebv

The post came with a nice looking loaf, so I thought I would give it a try.

As always, a few tweaks:

The Zoia Panettone Challenge

- Recipe from “Non Solo Zucchero” by Iginio Massari

Iginio Massari a name much revered in the world of Panettone yet his mentor, Achille Zoia is lesser known, but to his credit a speciality flour formulated to accommodate Zoia’s technological liking bears his name… “Panettone Z” produced by Molino Dallagiovanna is the flour of choice being favoured by many maestri for its excellent extensibility.