Blog posts

I've been taunting Benny for weeks now about trying out some Canadain T55 and decided to have two baguettes square up and have a face off for the TXX grand prix.  For the record on the left is Canadian T55 blended 50/50 with French T65.  This blend is done by recommendation of lepicerie.com seeing that this particular T55 is ancieny Khorasan grain.  On the right is straight T65 from france.  First impressions is that the Canadian blend turned out really much nicer than the French.  The shaping and lead up was noticeably different in that the Canadian dough was a bit

This is another one of Cedar Mountain’s recipes. I definitely need more practice handling dough that has this much rye in it. The dough was super extensible but not very elastic. I managed to keep the stickiness down to a minimum by keeping my hands wet during the coil folds, and being liberal and quick during shaping. It felt quite heavy even after bulk even though the bulk was fast compared to my usual bulk times. I gave it at least an hour proof at room temperature before retardation in the hopes of lightening the crumb a bit.

Recipe

This was a request from a friend as this is her favourite bread. 

Recipe

Makes 3 loaves

Add-ins:

75 g dry Wild Rice 

150 g dried cranberries 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Kamut 

100 g fresh milled Einkorn

700 g water

30 g yogurt 

35 g honey

22 g salt

250 g of 3 stage 100% hydration levain (procedure below)

 Extra flour to feed levain. 

This is my third time making it, the most successful yet (first one was great, but I didn't scale the dough correctly to my pans, breads were too small; second was without any malt flavouring, and a little underbaked). I simply followed the instructions in http://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye, but scaled ingredients to two small bread tins I have (rescaled recipe here https://fgbc.dk/nrq).

(Above photo is just after mixing.)

Sept. 26, 2020. 

Second attempt at the "Adventure Bread" of rolled oats and seeds, from the Josey Baker Bread book. 

If you don't have the book, a nearly identical publicly available formula is here:

https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/

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)