Blog posts

Cornmeal Porridge and Shallot Loaf

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I made one HUGE loaf with sauteed shallots and cornmeal porridge (50g of cornmeal and 235g of liquid). Excluding the cornmeal porridge, this loaf was 76% hydration, but with the cornmeal it was an extremely wet dough and a bit tough to handle, but the coil folds and lamination added a lot of strength. The hydration definitely pushed my limits!

Final dough:

bit of everything sourdough-ish babka

Profile picture for user ifs201

I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise.

Pumpkin and Thyme, 75-ish hydration.

Toast

Objective: Use up a can of pumpkin that's been in the pantry since last year's frenzy of fall baking, ha. 

Levain: 50g refrigerated starter, 100 g water, 100 g AP, overnight at RT (60s nowadays)

Main dough: 500g flour, 200g water (held back about 30g for the salt) 125g canned pumpkin. Autolyse for ~30 mins. Incorporate 10g salt with pinch and squeeze. 

Sourdough Brioche

Profile picture for user PalwithnoovenP

Hello TFLers! I haven't posted for a long time because I was very busy. I just made it through my first year of practicing the noble profession of teaching so to celebrate it, I made a sourdough brioche. 100% sourdough, made with whole eggs and about 70% butter then baked in ensaymada style in ensaymada tins. I wish I have made a brioche à tête shape too given shape of the tins.Though simpler to make, it was still a labor of love; it took 36 hours from start to finish!