Blog posts

Definitely not my most attractive bread! This bread was 85% hydration, with 35% T85, 10% rye (never done this before), and 55% bread flour. I added 150g of toasted chopped walnuts which was a lot for my 750g of dough to handle. I did a 12% starter inoculation, but also added 50g of yeast water to the dough. I'm not sure if adding the yeast water really made a difference or not. 

After a not so successful chocolate loaf, I tried to copy the Full Proof baking recipe, but added chestnuts, doubled the chocolate chips, and replaced 30g of water with yeast water. I went the easy route and did just one dough, and not dough A&B as the recipe suggests.  

This loaf was 78% hydration, 90% bread flour, and 10% fresh ground wheat. 

I was poking around in the back of the drinks cupboard, as you do, and came across this bottle of Saltaire Triple Chocoholic stout, a long forgotten thoughtful gift from Jane, my daughter,

It seemed a pity to drink it all at once when I could enjoy it for a lot longer, one slice at a time, so it became the large part of the liquid in a pair of loaves of 40% wholewheat bread.

Here's the breakdown:

a friend told me of this flour available for a brief time at our local supermarket

Been a while since last blog, bread flour hasn't been on sale for a while, So I've been baking breads with more hearty whole grains? 

Is it safe to use a pizza stone that was left in the oven after the self cleaning process? It now looks like new, but I'm not sure it is safe you use.

Life’s been a bit busy so I’m only sharing some food photos today.

Halloumi gassi with paniyaram (yes, paneer not Halloumi is used traditionally)

Scrambled eggs with tomatoes with plain jasmine rice. My kind of comfort food :)

It’s my first blog post here, I’ve asked a few questions before and lurked a lot but thought I’d post a loaf for the first time! Here’s a simple 50% whole-wheat from the weekend.

The wheat is an organic/biodynamic milling wheat from Four Leaf in South Australia and was milled at home on my Retsel Mil-Rite. The other 50% is an organic bakers flour. 

The levain was fed 1:3:3, with a blend of fresh milled rye and organic bakers flour and left to ferment for ~4hours.

It was time to throw some seeds into some bread again. I checked out my previous methods on adding seeds and decided to go with a dry seed addition rather than using a soaker. It seems that I got a more open crumb doing this rather than doing the soaker. Hopefully, this holds true.

Recipe

Makes 3 loaves

Seed Add-ins

70 g Sunflower seeds

50 g Sesame seeds (I used half black and half white)

50 g freshly ground flax seeds

30 g Amaranth seeds

30 g Buckwheat groats

15 g Millet seeds