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Following on from the good result that i had with the 50% W/M Raw Red Onion and Poppy Seed loaf  that i really enjoyed i had another go this time it was 50% W/M  Raw Red Onion with Black Sesame Seed S/D Baguettes Oh and i used full cream milk as well and again very very tasty indeed. Dough started at 8 this morning and  all don and dusted  at 8 in the evening.

This is set number 15 of my baguette trials and tribulations and in some ways one of the most successful baguette bakes I’ve had where I figured something out that has turned out to be critical to my baguettes.  I have been stumped by the lack of ears and grigne on my baguettes, but happy with the crumb.  Well in this bake I reduced bulk fermentation aiming for only a 25% rise in bulk and then eliminated bench room temperature proofing of the shaped dough instead putting the baguettes into the fridge after final shaping.

Although it's more of an Everything-I-Craved focaccia!

I wanted einkorn bread, garlic onion bread, something cheesy, something spicy and everything bagels!

So I winged an einkorn focaccia with jalapeno, green onion, garlic olive oil, cheddar,  black pepper and everything seasoning ?‍♀️

It ended up pretty good tho! 

Reading through some of the Baguette CB posts I noticed that alfanso had made Hamelman's Sourdough Seeded Bread and when I was deciding what to make this week I decided to have a go at this.  

Monday I refreshed my starter and then before I went to bed I mixed up the soaker & the levain

Soaker: 27 g flaxseed & 81 g room temperature water. Covered and left overnight

Levain: 12 g starter + 73 g water + 57 g flour mixed, covered and left overnight. 

Hello friends.

 At some point during the week of October 19th, I will be making my interpretation of Julia Childs Cranberry walnut pumpkin bread. this enriched "brioche" type bread has become a Pie king tradition! Maybe it will become a tradition around your way too! 

 What do you say? Take a break from sticks, I look forward to seeing all of your creations! 

 I revived my S/D culture and made this today, its a 50% Wholemeal loaf with the addition of Raw Red Onion  added at 10% and Poppy Seed at 2%. Started first thing this morning and finished  just after the evening meal. Even had time to try some  before bed time and very happy with the taste and texture.    

Hi folks! This pandemic is still here but I'm still thankful that none of my family is sick, we still have food on our table and maybe the only major problem is an absence of a stable internet connection for four months already; it is only a problem because it compromises my performance for distance learning and other work from home arrangements from time to time. I hope you all are doing well amidst this crisis, let us pray this will end soon.

How I lubed and adjusted my Chinese-made Shule (German) brand version of the Marcato Marga 3-roller hand-cranked grain mill.

No guarantees here. This blog is about my particular machine, my experience and observations.

I checked the Marcato Marga site, and externally it is identical to mine except for cosmetic differences. Be aware that the interior could be very different.

On this other person's  blog page: https://seedforsecurity.com/blog/79

I made two more 50% whole grain laminated loaves this weekend. One was filled with black and white sesame seeds and the other had raisins and toasted walnuts. I did a one hour autolyse for both doughs followed by a 3.5 hours bulk ferment (coil, laminate, 3x coil). These loaves had more spelt than I've done before because I was running low on whole wheat. Very happy with the taste of both loaves, but looking forward to being reunited with my dutch ovens, banneton, and lame to see if I am still capable of producing a decent looking loaf! 

I am just wondering if anybody knows why some alveoli are elongated and some are round? Does it have to do with oven spring? Or the folding technique? Any ideas would be great. 

This bread had a 6 hour levain build until doubled. 

2 hour autolyse

20% levain added followed by 30 min rest and then salt added and 10 min slap and fold. Bulk ferment was 5.25 hr with 4 stretch and folds, preshape, 25 min bench rest, final shape, 16 hour cold proof. 

Thanks