Blog posts

This bake incorporated a variety of odds and ends, along with some basics, and yielded a sandwich/toast bread loaded with flavor and texture, but soft enough for sandwiches. Based on a 3-2-1 formula, it went sort of like this (I say sort of, for the first few dry ingredients were weighed as they were combined, but the scale was set to ounces) No wonder the numbers looked way off! So, here is as close as I can get:

200g Spelt, Coarse Polenta and Oat Bran (combined weight, roughly similar quantities)

100g WW

150g BF

300g Water

150g SD starter

9g Salt

I just worked out how to resize my photos in my post, no more massive photos (I'm high fiving myself) lol. Is this a new feature or am I slow? lol. Too easy, click on photo, resize and drag :-)

Baked some white 53% hydration bread in my Romertopf, I seriously love how easy it is baking in these pots, love the cold oven starts! So quick and easy :-)

I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.

Monday Night

So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.

Tuesday

I was using my oven for other baking goods today, I decided to make my bread simple for supper. Two 3-cheese and a mini whole wheat baguette.

помогите , пожалуйста , определить - что такое "cl" ?

25 cl -  это сколько в миллилитрах , а 30 cl ?

Round two for the Overnight Country Blonde. A couple of changes this time. Because last time the bulk ferment kind of over proofed and it's getting quite a bit warmer now, I decided to bulk ferment in the fridge overnight. The final mix was at 8 pm, four sessions of stretch and folds and then in the fridge just before midnight. I then took it out and left it on the counter for four hours. Here is a before and after showing what it was like when it first came out of the fridge and after 4 hours:

I took the plunge a month or so ago and bought a pizza oven for our patio. I am still "dialing it in", as it were, but I was able to make some outstanding pizza with it this weekend.

The photos are on my phone and I've never had much success posting from my phone to my fresh loaf blog, so you'll have to just take my word for it.  Or, if you are so inclined, you can read a review and see some photos on my word press blog.

Not quite the same as a comb-over.  Back from my northern voyage where I was able to handily empty out the freezer from the warehoused batards for the in-laws, I had a hankering' to make a batch of Ken's Bakery's Country Blonde batards.  (vs. the FWSY version)

Retarded fully shaped and couched, these rested comfortably in the refrigerator for about 18 hours.  

June 6 2015 bake

Recipe based on the Norwich Sourdough from the Wild Yeast Blog.

450g white all purpose flour

60g dark rye

300g Water

182g ~100% hydration starter

11g of salt, dissolved in 50g of water

Water temp is unknown, but room temp was about 25*C

Steps went as followed:

Pain au Levain with mixed sourdough starters