Blog posts

Hamelman's mixed grain miche from Bread 3rd ed.  It's 15% buckwheat and 15% rye (the starter). A winner!

Formula

 I’ve made bread with rice several times before and always love the added flavor and texture it brings to the party.  I used a purple (more black) rice I made with some onion stock which was very tasty.

The flours I used were freshly grounded whole wheat (Rouge de Bordeaux ) and Rye from Barton Spring Mill) sifted twice and milled twice as well as some KAF bread flour.  

The overall hydration is higher than indicated in the formula since the rice added some extra moisture.  The dough was pretty wet but was manageable.

Well, as with last time I was already home, but went big anyway.  Several years ago I posted another of this ilk but today's offering is for ciabatta.  Two days prior I had baked a trio of ciabatta to serve to our afternoon guests, and any remainder went out the door with them when they left.  

Time for pizza dinner again.  I’ve gone back to all purpose flour and spelt to achieve a more open crumb.  I added a cold retard overnight for convenience, extensibility and more flavor in the crust.

Hey all, here is today's bake. I've recently fallen in love with Addie's (Breadstalker) method and it has taught me lots about how long to extend bulk, and key indicators of a nicely fermented dough. As such, I was searching her instagram for posts about a nice 25%-30% whole wheat loaf that I could try. I couldn't find exactly what I wanted, so I just made up a couple ratios to my liking (learning the meaning of how sourdough isn't really recipe driven- it's a method!). 

I love sour cherries and I love chocolate, so when I came across this cake recipe I knew I had to make it.

Posting my freshly-milled, 100% whole wheat sandwich bread recipe…this one is an adaptation of my everyday sandwich bread that I posted here way back in 2007. Unfortunately the photos in that post are broken, but it was a white bread with wheat bran added in for interest and nutrition. Once I got my KoMo Fidibus XL in 2014, I switched over to 100% whole wheat bread. My family never even minded, because the bread still came out soft, fluffy, and mild-tasting due to using white whole wheat.

Hello there,

It’s been a very long time since my last post, and I have no idea of what that even was.  Mostly I use The Fresh Loaf as a resource, and I must say I am always amazed at the detail in most of the posts. I myself am a rather haphazard baker, mostly making the same thing (Tartine style loaf) over and over.