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Same formula. used Danko rye from Barton Springs. Very very happy with all their grains that I have ground so far. . Timing for rise was unfortunately messed up because I fell asleep! Anyway successful as this is a forgiving dough. Fragrance and . Flavor amazing. This rye is very rich. Crumb has a bit of compression. Due to over rising and top catching on it. 

"Can you make those mock cream buns like we used too get at the school canteen" Yes i can: SO i did: And they were, only better: i had hoped the requesters (twins) were going to turn up in their school uniforms for the occasion. they said they would have if they could have squeezed into them. Anyway the whole Fit for Life group enjoyed them with their coffees today. The mock cream was made with 100g of caster sugar 78 grams of water bought to the boil and simmered for 5 minutes stirring the whole time. Then cooled.

Pullman Bread baked today, 4th Feb 2022.

This is Hamelman’s Pullman Bread, a straight dough that can be mixed and baked the same day with no pre-ferments. It is perfect for sandwiches. I mixed a 1 kg dough suitable for my 330-mm (13-inch) pan with the lid. The entire process took about 5 hours. Very happy with the result. I’ll let it cool and slice it later tonight.

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.