Blog posts

This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.

Durum & Kamut Sourdough

Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance

This sourdough has a lovely light orange crumb.  I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours.  The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.

311 g white bread flour

46 g whole wheat flour

21 g dark rye flour

2 tbsp freshly chopped rosemary leaves

3 g celery seeds

287 g warm water reserve 21 g for later

31 g tomato paste

Hi,

This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

Hi,

This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

• This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe:

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

Dear Bakers,

My App to create avanced Bread Recipes is now Free of charge for most of the functions.

Enjoy baking without having to make baker's percentage heavy calculations.

• DOWNLOAD FOR FREE: https://play.google.com/store/apps/details?id=com.tost.gilles.frenchbreadrecipemaker
• Web site: https://www.tostcorp.com/french-bread-secrets

Cheers,