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We will be visiting friends tomorrow, and I wanted to bring a loaf of bread. We also ran out of bread, don’t know how that happens 😂, so decided to bake two loaves. I rarely bake more than one loaf. Since one of my Pullman pans is in Fort Lauderdale, I prepared the dough and after bulk fermentation divided it, shaped the one loaf, and cold retarded the other dough overnight to bake today. This worked out quite well.

Checked in to get a recipe check on Lucy's orange, cranberry chocolate chip,  raisin, pecan cinnamon rolls.  Couldn't remember the hydration.  They are rising.  Made half of them plain when the Judy said she preferred her rolls, and men,  plain.  Will post some pictures tomorrow about tje y=the last 3 years,  Just got my 6 month checkup on my new hip.  Nic to walk without a limo for the first time in 25 years.

The formula for this bread is from the second edition of Hamelman's Bread.  It's a 50/50 white/whole wheat bread with a multigrain soaker.  It is leavened with both a sourdough levain and a yeast kicker in the final dough.  The multigrain soaker composition is entirely up to the baker.  In this version, I used flaxseed meal, whole millet, and a blend that includes sunflower seeds and flaked wheat, barley, rye, and oats.

I figured out how to downsize an image. Used my flaked Kernza for my usual porridge bread. It just keeps getting better and better! Amazing tender open crumb. I took advantage of the information others posted to get more flavor out of the porridge step and just poured boiling water on the flaked grain and didn’t cook further. Worked perfectly.

Loaf is exceptionally tasty. Really deep flavour with very little sourness, excellent complex crust. Smoky, earthy and smooth. Definitely my best rye bread so far.

I wanted to try making a 60% rye (whole and medium 50/50) that was flavourful, not too sour, and had most of the rye in the pre-ferment so that the grains were more broken down (for flavour, but also digestibility), and BF and proof would be relatively fast, about 5 hours or so, with some sort of rise in the oven. 

Over the past couple of years I have searched for an emmer recipe that I liked.  This bread will be my go-to for emmer.

The evening before, I mixed the levain, which consisted of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.  That sat covered at room temperature for slightly over twelve hours, during which time it expanded and became bubbly.

We were out of bread again since we’ve been away so much and I haven’t had the time to bake as much as I like to.  I also didn’t have much time to plan and do something different.  When I realized that I hadn’t done a 100% whole wheat bread in a while I pulled out my tried and true 100% WW SD Hokkaido Milk bread formula which is now onto a 4.0 version.  I have to say that this is one of my best bakes in sometime.  Usually there are somethings that could have been better with each bake, some tweak that I’d so next time.

A few months ago I was given some French flour by my sister after her holiday in Brittany. So it was time to have another try at "proper" French pain au levain.

I haven’t baked in quite a while with the traveling that we have recently been doing.  I was tasked with bringing rolls for our family dinner at my sister’s new place up in the Muskokas and this was going to be our first visit since she and her husband moved there.  Everyone is a fan of milk rolls but I wanted to make them slightly different than I have for dinners past so added red Leicester cheese to the dough and the top of the rolls.  They came out pretty well although I have have underdeveloped the dough somewhat limiting the oven spring.

I was pleasantly surprised by this loaf. This is a 40% whole einkorn loaf, hydration 70%, with some barley malt syrup mixed in and poppy seeds on the crust. All the einkorn is in the overnight levain. The high PFF makes this a fast bread to bake on the same day as mixing - I mixed it at 8:30 am, baked it at 12:30, and (don't frown) ate it at 2 pm with carrot lentil soup.