Blog posts

This Pumpernickel bread is from a German bread book Brot backen für jedermann (Bread baking for everyone). The formula is similar to Lutz Geißler’s Hütten-Pumpernickel. The dough consists of fine, medium, and coarse rye meals (Bay State Milling's Wingold), water, salt, and rye sour culture. One of the main differences from Lutz’s process is that the coarse rye meal (Roggenschrot grob) is scalded in this recipe instead of the medium rye meal. An interesting requirement for Pumpernickel is that it must be baked for at least 16 hours to be considered Pumpernickel.

https://przepisynadomowyserichleb.blogspot.com/2017/02/chleb-zytni-penoziarnisty-atgalski-otwa.html?m=1

I modified timing to fit the procedure in my schedule. I should have also bake at slightly lower temperature,  because the crust tastes a little too darkly.

Other then that this is a great tasting bread, slices incredibly thin and stays fresh for a very long time.

I haven’t made a savory roll in quite some time and have always had in the back of my mind that I’d do one with pork floss.  Are you familiar with pork floss?  It is something my mother used to make for us.  You essentially fry pork with seasonings until it is dried out and stringy.  Sounds delightful doesn’t it?  Actually it is really delicious.

I just got a #113.  I baked a loaf of sourdough.  I am not sure how to season it.  Can someone tell me?  I soaked for 20 mins. plus.  The load came out well.  My other question is: If I use the Clay cooker for other types of cooking will I have seepage from the flavors into bread? Thanks

Firstly, thanks to Yippee on whose blog post this is based, and to other CLAS enthusiasts on this forum eg Ilya Flyamer, who have encouraged me to have a go.

hi Fresh Loafers 

I have started an at home bagel business and I have reach the point that I think my bagels are pretty great. All but the cinnamon raisin. They’re a disaster. I hate making them and I cannot figure out why they fail most of the time. 
the picture below is of the recipe I follow for my regular bagels. The process I use is a knead then rest for five minutes then shape then proof outside the fridge for between 30 to 90 minutes then slow proof in the fridge over night. 

Botched scoring but flavour and crust very nice on both. Ok, botched shaping on sticks too. 

A fun bake. Followed recipe from JH's 'Bread' to a T but baked boule in cast iron pot.  

Very nice bread, completed from converting the wheat sourdough starter to an active rye starter to out of the oven in less than 12 hours. The bread is soft and mildly sweet. The perfect vehicle for a nice spreadable butter, low lighting, and conversation! The flour makeup for this bake (for all intents and purposes) checks all the boxes for the C.B. clocking in at 48.3% whole stone-ground rye. 

I haven’t been able to definitively find out what the difference between shokupan and Hokkaido milk bread is.  What I think is correct is that shokupan has less sweetness to it than Hokkaido milk bread.  If that is the case then I think my recent formulas for Hokkaido milk bread with the decreased sugar probably are more like a shokupan.  For this bake I wanted to know whether or not I really needed the VWG in the dough or not.  I also decided that I would also shape differently for shokupans than Hokkaido milk breads to further differentiate them by look.