Blog posts

Caputo type O

Profile picture for user yozzause

I haven't contributed for a while, this is a s/d loaf using Caputo Italian flour Type 0 that has recently become available at the local Supermarket its a Manitoba Ora. On the label it says it is well suited to long fermentation times.

The dough was inoculated  with 10% s/d culture and the formula worked out for a 750g dough piece. 

flour 436g

salt 9g

s/d culture 44g

water 262g

Seedy Spelt, Flax and Chia Rolls

Profile picture for user prettyfish

One of my favourite baked goods is a crusty and seedy roll, perfect as a sandwich or eaten open-face like the Germans do. Once again I tried to increase the nutritional content by using Spelt rather than white flour, and by adding a chia and flax seed soaker. I added SD starter for flavour, but also used yeast because I was baking the same day. These tasted great and were a good balance of chewy and fluffy on the inside. The recipe below made 8 rolls, but if you want them larger just divide into 6 rather than 8.

Cinnamon Raisin Sourdough with Honey

Profile picture for user Danni3ll3

Everyone loves cinnamon raisin bread but I was leery of making some because of the negative effects of cinnamon on yeast. This is a shot at it adapting the recipe from Bourke’s Bakery Spiced Fruit  loaf. 

 

Makes 3 loaves of about 845 g raw weight 

 

 INGREDIENTS

700 g unbleached flour

200 g high extraction Durum flour (Mill 230 g Durum berries and sift. Save the bran for the levain.)

650 g filtered water

180 g golden raisins (or sultanas)

180 g Thompson raisins

40 g plain yogurt

50 g honey

Taking a page from Ian, lessons from Hamelman and trying to keep my bakes straight

Toast

 It's been awhile, and this entry is more to try and keep track of what's been baked lately.

After my third shot at the Hamelman five-grain, I went back to my usual formula, but adding the Hamelman-style hot soaker. One of the loaves actually made it down to Burgundy, where spring had put in an early appearance, as in all of France that week.


Taking a page from Ian