Blog posts

 I’m revisiting a lot of my recipes so it was time to remake this one and tweak the method as well. I did not sift out the bran and I used mostly unbleached flour in the levain. To be honest, I was being lazy since I had very little wholegrain flour handy, I just used unbleached flour. I also decided not to add the usual yogurt since the dough seemed quite hydrated and there would be plenty of fat to tenderize the crust from the onions and the bacon.

Recently I posted the arrival of a new oven that I purchsed as a dedicated bread oven, and since then have been in setup mode and quickly realized this has become a project as opposed to a more plug-n-play scenario.  So with that, I am seeing some positive results and want to share them here.

Rustic/Country Baguettes with Sunflower Seeds.

Abel Sierra (Abelbreadgallery) sent a DM to me last week with a link to his new video where he makes this bread.   I asked if I could post this and he said yes.  And of course I wouldn't post it without giving it a whirl myself.  In this case, three whirls to get a version of the formula that I was satisfied with.

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Hi...newbie baker, and I’m ready to buy some bread books.  Since I’m doing sourdough, Tartine really appealed to me.  But I see there is an updated version, written by his wife (who I know is a pastry chef). So which one  should I buy?

would also love to hear from folks who suggest a favorite bread book for me to consider

Many thx!

Hello everyone, 

So I’ve been successful in all the Ken Forkish recipes that I have attempted until this one. 

Mockmill  200 purchased 4/1/2019

Used only twice due to health issues.

This is a powerful mill that is

1.Easy to operate

2.Simple to clean

3.Stepless adjustment of the settings

4.Throughput of approximately 100g or 200g of soft wheat/minute

5. Sturdy industrial motor

6.Grinding mechanism consisting of corundum-ceramic bringing stones

7.Innovative casing made from renewable materials

8.Made in Germany

$300.00

707-964-3034       meffinger@comcast.net

Continuing from a Russian "black" bread, so-called "baton" is another staple of Soviet and Russian shops. One of the most popular breads, it is delicious, with very slight sweet and buttery notes, and quite close, but very soft crumb. It sure was my favourite bread as a child.

This is a 25% whole red fife sourdough I baked today.  I made a double batch so I could give one away, unfortunately I think I’ve overproofed these, live and learn.

For two loaves 890 g 

748 g bread flour 75%

160 g whole red fife (total 252 g with the levain) 25%

688 g water gives 78% hydration - add levain and salt without reserved water

4.5 diastatic malt

18 g salt

184 g levain 1:2:2 starter 40 g, 80 g whole red fife 80 g water