Blog posts

Almost Panettone Giorilli 2021

Profile picture for user mwilson

So, it has been several years since I was baking ‘Grandi lievitati’ regularly. Getting back into the swing of things, and to some degree relearning what I once had figured out, or was at the very least working with more successfully…

Mastering Lievito Madre is no joke and is perhaps the most difficult accomplishment for any sourdough baker that wishes to really understand and control the many intricate nuances of fermentation and manipulate the biological and chemical processes which can ultimately make or break one’s endeavours.

Bara Brith

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I’ve never had Bara Brith before, it is a traditional Welsh bread, however, it can be made more like a cake using baking powder.  A baker from the UK posted her recipe which seemed so simple so I decided to try baking it.  As I kid I hated Christmas cake, but as with so many things as I’ve gotten older I’ve grown to like more things I used to dislike.

Pucce Leccesi

Profile picture for user SusanMcKennaGrant

These delicious panini come from the town of Lecce in Puglia and are traditionally made with the excellent semolina rimacinata flour from that region which is famous all over Italy. Stuffed with minced onions and olives they delicious and addictive. Paprika is added to the mix or sometimes tomato paste is used instea). The smells that waft through the room as these bake are out of this world!. Scroll down to see my instagram reel showing how I shape them....

Perfect for a panino

90% Biga Bread

Profile picture for user HeiHei29er

Today's bake followed Abel's method posted here.

The biga prep went well.  I put the flour in a large bowl and dissolved the yeast in the biga water.  Water was added to the flour 2 tbsp at a time and gently stirred with a knife.  I concentrated on pouring the water on dry flour to get as much distribution as possible.  The biga was nice and crumbly with no gluten development.

Rye Sourdough UNFED STARTER

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Yay, happy today. Made a rye/wheat mix bread today, I was in a hurry and thought "heck just try". So used unfed starter and put it straight into the mix. Did folds every 30mins, for about 2hrs, then bulk fermentation for 4 hrs, shaped and left in fridge for about 14hrs. It turned out really nicely, I think ;) Anyone experimented with non fed starter? It does speed the process up a lot and might be a nice option every now and then -  was I just lucky and beginners luck or just the rye or is there actually a chance that this would work with other sourdoughs too?

25% Stoneground Whole Wheat Butternut Squash Hokkaido Sourdough Milk Bread Rolls

Profile picture for user Benito

We are having Christmas dinner with my side of the family this evening and I offered to bring bread, of course.  My partner and I often make a meal out of roasted vegetables and butternut squash is in the rotation.  Some of these squashes are huge and more than we can eat at a sitting so we have leftovers.  Incorporating some of this into a bread seemed a good way of using up some leftover squash so I decided to make these rolls.

 

8 buns in 9” round pan

 

Ingredients

 

Sweet Stiff Starter 

CB - Portuguese Sweet Bread

Profile picture for user rgreenberg2000

I was very intrigued by Dan's CB post of the Portuguese Sweet Bread, but I didn't have all of the ingredients to properly attempt the recipe he posted.  I did think this would be a good way to use my new mixer with an enriched bread, though, so I instead decided to attempt the Portuguese Sweet Bread from King Arthur.

I followed the recipe exactly, substituting 1.33 Tbsp of Fleischmann's ADY for the preferred 1 Tbsp SAF Gold.

Three recent bakes

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One of the things I enjoy about Christmas is the opportunity to bake without having to ask myself “How are we going to eat all of this?”  I can have fun baking and give the finished goods away as Christmas presents.  Yes, I know, bread can be gifted any day of the year; it somehow seems even more enjoyable this time of year.  

Whole Wheat Cranberry-Orange Country Loaf

Whole Spelt 67% Whole Kamut 33% Sourdough 92% hydration

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I haven’t had tons of success with spelt in any great quantity, but didn’t want to give up on this ancient grain.  It seems to taste good when paired with Kamut aka khorasan also an ancient grain.  Gluten is made up of gliadin and glutenin.  Gliadin is the substance that gives the stretchy feel to dough, and glutenin provides the elasticity and the structure to ensure that it holds its shape.  While wheat has a balance of gliadin to glutenin , spelt has a higher ratio of gliadin to glutenin.