Blog posts

Decided To Sprout a few

Profile picture for user Edo Bread

Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.

I often forget how much wonderful flavor that can add.  kamut, spelt, barley, buckwheat groats, triticale berries, oats

Signs of life

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Ian asked that I post something from my bakes (it has been ages).  So, here's today’s bread, a simple pain de compagne.  It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class.  The other bread the students will make is pain a la ancienne.

Sweet Potato-Onion Cranberry Bread

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I had some leftover purple sweet potatoes and caramelized onions so threw this bread together.  I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.

Weekly SD bake

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Hello Everyone

 

Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.

 

Levain

20 g starter (10 g from each starter I have been keeping)

50 g white flour

50 g water

Dough

All levain

160 g white

20 g semolina

70 g whole wheat

157 g water

4 g salt

Process

Over-proofed Beauties

Profile picture for user Filomatic

I knew these would likely over-proof, but I pushed it anyway.

Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around:  the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds.  I added lots of extra water during the mix.  It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.

It ain't' rocket science.

Toast

It is science, but no rockets. Unless, of course, you haven't gotten off the ground. Then everyone who has looks like they're flying rockets.

I've been making bread since forever. I actually taught the Egyptians the process ;-)

First Focaccia

Profile picture for user not.a.crumb.left

After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...

so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....

So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...