Blog posts

Today's bake: The "Juicy One" - Das Saftige (Germany)

Source: theryebaker.com/das-saftige/  by Stanley Ginsberg

Note: Pullman loaf size -  9″x4″x4″/23x10x10 cm . Molasses for Beet syrup due to availability

Discussion:

This loaf was baked in a Paderno 15-3/4 x 4 x 4" Bread Pan with an attempt at a 'reducer' to make the dough area 9x4x4" shown below.

Tried the Brioches Pain Aux Raisins- beautiful 

A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency.

last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly.

For our final dinner party we are hosting down here in Florida I wanted to make pulled pork sandwiches so I needed to have a large enough bun that while soft would hold up to the sauce, pulled pork and roasted pineapple.  So I decided that increasing the whole wheat would make the bun a bit firmer while the addition of the sweet potato would enhance the flavour.  I unfortunately didn’t get photos of the sandwiches, however, I do have some pulled pork and buns leftover so I’ll try to remember to take some photos of the assembled sandwiches.

OK last dinner party of the Fort Lauderdale season for us as hosts.  One last pie that I’m making here in Fort Lauderdale until next visit whenever that is.  I loved the simplicity of the lime coconut pie but wanted to make it with the Ritz Cracker crust for a bit of saltiness to contrast the lime coconut flavor.  Also with the Ritz Cracker crust instead of the graham cracker crust I can control the amount of sugar and reduce it which is better in my mind.  I do find the graham crackers down here are very sweet so the crust turns out too sweet for me.

hello i want to open a bakery i have experience making bread> does anyone know of a quick and easy way  how to price bread or is there a formula on estimating all costs i would appreciate comments> i resent this not sure if !st message went thru

Today's bake: Durum Bread

Source: Bread - A Baker's Book of Techniques and Recipes -  Jeffery Hamelman

Note: Increased TDW  from 1.827kg  to 2.000kg

Discussion:

Left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread. I found this to be a fairly straight forward bread to make despite the use two pre-ferments.

Lately, I haven't been in the mood to update my blog, as all my energy and spare time are being consumed by gardening. Nevertheless, I wanted to create a quick post to show you something that might interest you: me using my electric sieve shaker... to sift soil. 

I have been using a Dough Enhancer from The Berry Farm but unfortunately they are no longer in business.  The ingredients on the package stated they the products were whey protein, diastatic dry malt and absorbed acid.  I have purchased the ingredients but have no clue what measurements of each to use.  I have loved my bread for 3 years but it is now heavier, and course crumb.  Does anyone have an idea how I can mix the ingredients for my great bread? Please help....