Blog posts
34th bake. 01/23/2021. 90% BRM WW.
Jan. 23, 2021.
- Log in or register to post comments
- 2 comments
- View post
- idaveindy's Blog
Purple Sweet Potato Black Sesame Sourdough 84.5% hydration

- Log in or register to post comments
- 13 comments
- View post
- Benito's Blog
Ilya's Durum/semolina CB

Ilya's durum bake #1
Baked a bread in the style of the Hamelman formula provided in the first post. Had to deviate slightly, due to flour availabilty: I had just under 100g of semola remacinata left, and half a bag of pasta flour that is 50% durum. So combining that I could make a ~60% durum 900g loaf, but had to use the 50% durum pasta flour in the levain instead of bread flour. I included 30 g toasted sesame seeds. Here is my formula: https://fgbc.dk/181m
- Log in or register to post comments
- 10 comments
- View post
- Ilya Flyamer's Blog
Open Crumb Sourdough

After about 1.5 years of sourdough baking I'm happy to share and announce that I had uploaded my 1st sourdough tutorial on Youtube.. Do check it out!!! Thank you and enjoy!! Link Below!
Credits to: Trevor Jay Wilson
- Log in or register to post comments
- 6 comments
- View post
- Carlo_Panadero's Blog
CB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White

I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around.
- Log in or register to post comments
- 9 comments
- View post
- yozzause's Blog
sourdough whole grain pizza napoletana (take two)

This is my second attempt at the home oven home milled soft white wheat pizza napoletana from Adam Leonti's Flour Lab. The first attempt was posted here. This version uses a sourdough starter instead of the yeast called for in the recipe and I increased the hydration from 63% to 70% -- an adjustment based on experience with the first attempt (I would probably take the mean of these next time). The bran was sifted with a #50 mesh and added to the starter ahead of time.
- Log in or register to post comments
- View post
- headupinclouds's Blog
Semolina CB - Benny’s Bakes

- Log in or register to post comments
- 20 comments
- View post
- Benito's Blog
33rd bake. 01/20/2021. Simple, yeasted, 75% BRM WW.
Jan. 20, 2021.
- 255 g Bob's Red Mill stone ground whole wheat flour.
- 85 g King Arthur Bread flour.
- (340 g total flour.)
- 5.1 g salt.
- 1/4 tsp instant dry yeast.
- 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
- 1/2 tsp whole caraway seed.
- 271 g bottled spring water.
10:32 am - mixed.
10:49 am - knead a little.
11:54 am - knead a little.
12:41 pm - stretch and fold.
1:35 pm - final fold, shape, put in lined/dusted banneton.
- Log in or register to post comments
- View post
- idaveindy's Blog
CB semolina

I decided to have a go at the CB so yesterday went to the supermarket and purchase a 1 kg bag of Granoro Semola Rimancinata from Italy i paired it with the Caputo Integrale that i had on hand it was to be a 50/50 contribution .
I formulated a recipe that would give me a 750g dough it was my intention to use the Sassafras clay baker for my offering.
- Log in or register to post comments
- 14 comments
- View post
- yozzause's Blog