Blog posts

So I finally got to the bottom of my bag of multigrain leftovers from the local mill (Barton Springs near Austin, TX). Just to get rid of it all, I shifted the flour mixture to 350g whole wheat, 150g bread flour (not counting the levain which counts for about 75g of bread flour). In order to attempt to compensate for this shift, I added about 2/3 teaspoon of active yeast to the mix. The dough rose overnight in the fridge and was a bit cold when I started the folding.

I have been doing pretty much the same loaf every week, so the pictures are a bit repetitive by now. Here are some samples during June and July. Texture is about the same on each. Fairly dense, didn't rise a lot. Flour was about 50/50 bread/whole wheat mix.

June 3

I conducted an experiment to determine two things with respect to high-hydration sourdough bread:

(1) What does it look like when it's underproofed, perfectly proofed and overproofed?

(2) What is the difference between baking in an enclosed vessel v. on a baking stone with steam?

I made 5 loaves, each of which were about 385g as follows (~78% hydration):

-800g unbleached AP

-75g home-milled white, spring whole grain wheat flour

-75g home-milled red, spring whole grain wheat flour

-50g home-milled whole grain rye flour

-760g water

Thanks to Danni's  post I got out my starter , fed 'er up and started mixing. I followed most of her formula but used some Winter Wheat from Breadtopia and added 60g brown sugar to the fruit soaker with the 60g of butter. I didnt put any cinnamon due to her experience and I didn't want to do a swirl in the center of the bread. Maybe next time. 

This week, I baked another dried fruit and toasted nut sourdough bread. I really like the combination of eathiness from the nuts and the sweet tanginess of the pieces of dried fruit. The nut flavors seem to permeate the crumb while the fruit yields surprising little explosions of tartness when you bite into a bit.

I love porridge breads.  They are so moist and flavorful I never tire of making or eating them.

I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge.  I think it just added an extra layer of flavor and was worth trying.

I also used beer as part of the liquid in the main dough.  This one was extra hydrated and was a little challenging to shape the next day.  Next time I would shape it right out of the refrigerator instead of letting it sit out for an hour.

Love to bake bread! looking for tips to market my product.

I made two videos for the cherry blossom cake roll. Hope they are helpful.

I made these three videos in great details. Hope they are helpful.

While staying at Island of Hvar in middle Dalmatia I got inspired by big fields of lavender to give a try to a lavender bread. Right now there is a crop of lavender going on and when you pass such field the smell of lavender is simply amazing. Island of Hvar is known to be the island with most sunny days in whole Dalmatia what provides a very good natural conditions for growing lavender, wine and olive trees.