Blog posts

Dedicated bread oven so as to not destroy my new domestic unit.  Dual top and bottom elements (no steam device unfortunately but we know how to make that) 

For size reference the top photo has a 45lb bag of flour on top.  This gives a human perspective below.  Also for additional reference I have abnormally long arms - 

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues.

This one I kept to my standard SD formula with adjustments from 16% to 30% whole wheat. Added a soaker of course ground bulgur and a cold soaker of flaxseed.

Round 3 of the same recipe with mostly hydration changes.

Recipe:

• 346g HEB brand bread flour
• 346g Home milled hard red wheat
• 585g water
• 48g sourdough starter (50% home milled hard red, 50% water)
• 1 heaping TBS of salt

Original Recipe: https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe

Hi All, the local coffee shop has requested that I take over production of their rye. They currently get it frozen so decided to keep a record of my experimenting here. 

Initially though I would do a 100% rye with seeds, but that's closer to the health bread they currently use. 

My last bake went so well that I thought I would do it again and try to tweak 2 things about the bake. Here is the link to my blog entry for the last bake:
http://www.thefreshloaf.com/node/64738/55-hydration-sourdough-4753-hard-red-wwheb-bread-flour

My 3 complaints about that bake:

This has been on my to-do list for a while now. A lot of recipes, even when they are titled "Sourdough," incorporate regular yeast, so I had to look around a bit, but I was interested in making 100% sourdough based croissants. Also, I'm vegan, so I was curious to see what happens with all of the vegan substitutes in the recipe. 

Obviously, need more practicing on the lamination and shaping, but overall, they came out dangerously yummy.

Happy Baking!

Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)

Tarragon Walnut SD with 40% Sprouted Durum

Inspired by Benny and others, I tried my hand at decorative scoring - nothing elaborate, just a wheat stalk. Here are the loaf details:

Heres attempt 2 at the croissant/ canele that, should it eventually work out - well you saw it here first ;)