Blog posts

This is a khorasan oat sourdough, a lighter bread than I usually bake. I wanted a light, soft crumb while still including as much fresh milled whole grain as possible. In "Tartine 3" Robertson explains how he accomplishes this by way of various additions to his basic doughs using high extraction flours, porridges, soakers, sprouted grains.  So for this bread I mixed 300 g fresh milled high extraction khorasan flour with 700 g all purpose white flour, autolysed with 750 g water for 3 hours.

Last week I was trying to enjoy my trip to NY, and I met up with The Roadside Pie King for a couple of slices of pizza (imagine that!).  But then Abe sent a link to me from the ace bakers at The Weekend Bakery and encouraged me to give it a go.  Upon returning home the other evening, I decided to do just that yesterday and a bake this morning.

Image

Starter out of fridge almost a week

All KAF AP

I stopped off at the local IGA and purchased the very convenient small pack of yeast at 82 cents and 2kgs of black and gold flour $1.50 and took them to my daughters house where i was to mind my eldest teenage grand daughter (school holidays) and my wife had the other 2 at our house (sleepover). The minding of the teenager is relatively easy they sleep in then when they do wake get straight onto their electronic devices, so making a loaf was to give me something to do.

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

Recently I made this gluten free pizza for my younger daughter who has intolerance for the gluten and also should not eat cheese. Hence the pizza was made without cheese what is quite unusual, but it was generously topped with grilled vegetables.

Here is a video about preparation.

Happy baking, Joze

Bread lovers!

Discover how to design your Bread like a pro without worring about baker's calculation.

The App demo here: https://youtu.be/jdsG2hybHy0

Google Play Store: https://play.google.com/store/apps/details?id=com.tost.gilles.frenchbreadrecipemaker

Let's enjoy your bread recipes!

Gilles

Hi all,

The app I created is a REVOLUTION to bake your bread at home and change your life with a wonderful & simple way of eating healthy and tasty food every day.

https://play.google.com/store/apps/details?id=com.tost.gilles.frenchbreadrecipemaker 

Download it, design and nake your dream bread.

Visit our WEBSITE

https://www.tostcorp.com/french-bread-secrets

I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.

Recipe

Makes 3 loaves

Soaker:

65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water

Levain:

60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour