Blog posts

This is my first ever cinnamon raisin bread if you can believe it.  It was feeling very autumnal here in Toronto when I started working on this loaf, but today it will reach a high of 26ºC and feel very summer like.  I followed the general outline for this bread on The Perfect Loaf by Maurizio’s, but used my usual dough development with a bench letterfold, lamination then coil folds.

Total Formula

Bread Flour 66% 290 g 

Whole Red Fife Flour 34% 152 g includes levain 

Total flour = 442 

Cinnamon 1%

Raisins 20% 

I got this from Zorra for those that want to participate

Got a bit ambitious yesterday and did a 12 loaf bake. 4 types of Sourdoughs, 3 loaves each.  Just want to share my process that I feel pretty good about now and is quite streamlined.  These are about 650g - 800g each.

1) Country Sourdough

A while back I started up a forum post about Proof Bread, a "micro-bakery" located in a residential neighborhood in Mesa, AZ. Again, all strictly legal due to a local ordinance allowing "cottage" businesses run out of a residence.

Hey bakers,

Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.

Levain Build

10g Sourdough Starter from the fridge

25g Whole Wheat Flour

25g Bread Flour

50g Water

Final Dough Build

400g Bread Flour

50g Whole Wheat Flour

290g Water (use 250g for a more manageable dough)

I just received a sourdough starter (that originally started in 1989) and it calls for potato flakes at every feed.  I was wondering if I can eliminate the potatoes...maybe gradually.  It's just not an ingredient I normally keep on hand and I like the idea of having simple, non processed ingredients only in my breads.  Any advice would be appreciated!  Happy I found this forum.  TIA!

My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.

Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

I just bought a 25lb sack of Danko Rye berries from Farmer Ground Flour and am excited to experiment! I decided to go with the Rye Sourdough recipe from The Perfect Loaf. I didn't feel like sifting the rye so I mixed up the flours used a bit and did 40% whole grain rye, 30% whole grain spelt, and 30% whole wheat. For the 15% seed soaker I used pumpkin seeds, sunflower seeds, and steel cut oats. 

Hi all, 

This is my first post and i've been having trouble with overproofing.  I have done it in the fridge overnight, and on top of the fridge for 4 hours.  It seems to lose its spring. Trying it now with the Tartine Einkorn Bread and it still has issues of cracking a bit and falling when i want to put it in the oven