Blog posts

Danish Rye, a la Ginsberg

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A picture of the baked loaf.

A month ago (Christmas Day, actually), Tony (CalBeachBaker) posted his bake of the Danish rye bread from Stanley Ginsberg’s The Rye Baker.  I commented that it looked like a great choice for a high-rye bake that I was contemplating.  So, I made it this week.

Soybean baguettes, hasn't nailed it yet lol

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23% soybean baguettes

Practicing baguettes is so much fun! I decided to scale down my baguettes from 29% soybean 78% hydration to 23% soybean 70% hydration to emphasize shaping and scoring.

 

apparently soybean is too fatty to allow me to produce open crumb. Still have to practice!

 

Jay

Sakadane Country Bread

Profile picture for user stellar
The interior of a crusty loaf of bread

I am getting back on my sakadane experimenting! I built up a new starter with the koji rice that produces more amylase, and also did a mini experiment with trying to feed it only rice, instead of koji rice + cooked rice.

50% Emmer

Profile picture for user WatertownNewbie
A loaf of 50% Emmer flour and 50% Bread flour.

For anyone looking for a recipe involving a nice amount of emmer flour (and for anyone who already likes the flavor of emmer), this has become my go-to recipe.  The levain consists of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.

Initial proof

Toast

So the recipe says to mix and “let double” for 8 to 18 hours. How do I know if I let the dough overproof? I prepared the dough at noon and checked before going to bed but felt maybe I should let it continue to rise. (My previous breadmaking experience taught me to allow the fermentation to develop longer.) This morning it looks like it’s fallen and has a strong alcohol smell. Yikes! So where’s the sweet spot? How do I know when’s enough???

Crypto peerless

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Crypto peerless

Just wondering if anyone may have any attachments for a crypto peerless ec30 mixer?

Looking for dough hook and I think there was another attachment that whent on the front of the head 

Another milk bread

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Tangzhong milk bread

I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.

Tangzhong milk bread

It fit my pan perfectly, just hitting the top without significant leaking or compression.

Porridge Bread with/ Yudane

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Porridge Bread Boule

Off to a good start! Picture resized automatically! Yeah ! 

This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information. 

I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt  and subtracted that from overall water.