Blog posts

Hi Folks just a couple of pics of my new starter at work producing a loaf of dubious pedigree with a whole mix of bits of flours used including country grain mix, wheat meal and some bakers flour. 

My previous culture was lost so the new one was started a short time ago, looking good in its infancy.

I've been playing every weekend with add-ins, this is my latest effort. Also the highest ratio of whole wheat to white I've challenged so far.

450 g. AP flour

550 g. whole wheat flour

160 g. type 110 starter, 100% hydration

19g. salt

741 , water

80 g. hemp seeds

50 g. toasted sesame seeds

80 g. bulghur wheat

150 g. dried currants

I soaked the bulghur and currants overnight, they took up a lot more water than I expected. Unfortunately I didn't keep track of the amount of water in the soaker, something to remember for next time.

Since I was focusing on baguettes this weekend, I decided to do a redo of the Kamut Sourdough from last weekend but slightly changed it by increasing the Kamut.

This makes 3 loaves. 

1. Build up to 450 grams of rye/unbleached flour levain in two stages over 24 hour. 

2. Dissolve all of levain in 900 g warm water and add 800 g unbleached flour, 300 g Kamut, 200 g whole grain whole wheat and 50 g dark rye. 

3. Let sit for one hour (Not a true autolyse) in a warm spot. 

4. Pinch and fold in 32 g sea salt. 

A while ago, I had asked for baguette help and Alfanso was kind enough to share three formulas.  My mom had knee surgery almost 3 weeks ago and being French, she loves baguettes. Does she want my other bread? No! She wants baguettes.

So I went back to Alfanso's post and made the first formula. Of course, mine are nowhere near as pretty as his but they still thrilled my mom. 

I followed the recipe as posted below aside from sneaking in 25 grams of wholewheat and 25 g of dark rye. Here is the link: 

I baked this bread last night. It is beautiful.  

From a new (2016!) book of Stanley Ginsberg: "This bread is yet another example of how traditional breads changed when they came across the Atlantic. I found this recipe in Bread Lines, the quarterly newsletter of the Bread Bakers Guild of America, and was both excited to have come across this representative of the Nordic rye tradition in America and intrigued with its adaptation to American tastes and agriculture.

This week’s bake was an experiment for me!  Dab suggested fermenting the porridge mix that I add to the dough. I didn’t know that was even a thing, so of course I had to try it.

Here’s the formula:

A nice desert bread! My newly invented recipe, a successful experiment.

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Bread with trail mix

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150 g orange juice
150 g milk
enough water to make soft dough
450 g bread flour
generous handful of nice trail mix
1.5 teaspoons yeast
1 teaspoon salt
spiced sugar for sprinkling

mix dough
let rise
shape loaf
second rise
slash loaf on cooking sheet
sprinkle with spiced sugar
bake at 450F in steamed oven for 25 minutes

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  I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand.  I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process.  The dough was a little wetter than it should have been, but in the end the flavor was amazing.  The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.

Peter's NY deli rye recipe from Bread Baker's Apprentice remains my favourite sandwich loaf and second favourite loaf, second to my beloved pulla.

finally ... earring!! .... thank you all for comments ... i understand now ... thank you ...