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First time trying 100% semolina bread using yeast water for leavening. I used a basic recipe with semolina, yeast water levain, salt and water. Because semolina is a bit coarse and hard, I decided to autolyse it for 12 hrs with added salt. This was the same time it took for the levain to mature. At the end of the autolyse the semolina was soft and held to its structure.

Levain (12 hours to mature)

40 g semolina

40 g yeast water (grapes)

Autolyse

282 g semolina

187 g water

5 g salt

After my go at the Red Miso Furikake Sourdough bake, Cedarmountain gave me the idea to make my own miso.  I actually use a lot of miso in my cooking and now I’m also gradually using it in my baking.  So why not make my own miso?  The first hurdle was to source koji rice.  I was able to find some here in Toronto as we have a local sake producer called Izumi and they sold me some koji rice.  Well the ingredient list for a simple miso is even shorter than bread, Koji rice, soy beans, salt and water.  OK perhaps it is the same as for bread.

I’ve been participating the baguette CB and realized that I hadn’t documented any of the baguette bakes in my blog.  I find it can be nice to go back and see how my baking has progressed with its various ups and downs.

The formula I’ve settled on to hone my baguette craft with is Abel’s Baguette au Levain.  This is the formula I’ve been following.

For three baguettes about 280 g (to account for aliquot jar)

My Rus-ian bread journey

I just finished baking my first Oatmeal Porridge Bread out of the Tartine no. 3 cookbook.  I've only been making bread for a few months (15-20 loaves), so please keep in mind the following are the interpretations and results of a true beginner! Since I've started to have consistent success with the Tartine loaves, I thought I'd try my hand at a porridge bread for the first time.  

Not baking so much but love the combination of Kamut & spelt so this weekend did a repeat of an earlier bake where I had pushed the Kamut to 50% with close to 80% hydration.  

Starter was refreshed on Friday morning and so before bed I built the levain. 13 g starter + 60 g water + 60 g bread flour

Saturday at 9:15 am autolyse for 30 minutes

      This bread is like a Challah on steroids ?.  If you have not tried making a porridge bread yet, give this one a try and you won't be disappointed.  It is full of flavor and pretty healthy to boot.

You can vary the porridge ingredients and it will still taste great and if you want to make it a little more decadent, use heavy cream instead of the milk in the porridge and use some in place of the water in the main dough as well.

I usually would use peaches this year because the local Ontario peaches are awesome but you have to peel them. Nectarines don’t need to be peeled so that’s why they are in my galette. This is my first galette although I have baked many a pie. I used my go to pie pastry recipe by Bravetart. If you’re not familiar with it the recipe is in her awesome books  I love that it has the delicious flavour is butter and no transfats that shortening pastry would have.

Cedarmountain here on TFL got me interested in making miso after he replied to my blog post about my red miso furikake sourdough.  One major ingredient needed to make miso paste from scratch so I learned from him was koji rice.  From Tartine Book No. 3 “Koji is the traditional Japanese food culture of rice inoculated with Aspergillus oryzae mold.