Blog posts

Today's bake used King Arthur 12.2% Protein White Flour and Laurel's Breadbook Desem recipe to the tee.

    I have not baked a porridge bread in a while and it was time to try a new one. I love the malty flavor adding Guinness to bread imparts. I decided to use some of the Harvest Grain mix I had purchased during my last trip to King Arthur Flour in Vermont.  It’s a mix of whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).

I made the porridge with the Harvest Grain mix and added some yogurt in place of some of the water to add some additional creaminess to the dough.

I’ve been enjoying using Alan’s starter for my baking here in Florida.  I have made an offshoot and I’ve fed it with whole rye.  For this bake I used the rye offshoot starter to build the levain.  My intention was to make the tangzhong with whole wheat but accidentally used King Arthur bread flour so the whole wheat in this recipe is from the 20% in the stiff sweet levain.

Last summer i visited Scandinivia, and it was an chance to explore nordic breads.

And the most common daily bread was Rugbrød the famous danish rye bread. 

It's a healthy nutritious bread, rich in protein and dietary fiber.

And Buttered rugbrød is essentially the base for Danish open sandwich smørrebrød.

when i went back home, i started reading and watching tutorials to learn how to bake it.

Every time I bake panettone, I try to build on what has worked, what I've learned, and new things I want to try out.

This bake is caramel apple; the result is very satisfying: moist, delicate, shreddable, flavored with spices, caramel bits and apple. No off-flavors or acidity. 

Today's bake: Épis de Blé

Source: King Arthur Test Kitchen - Martin Philip

Note(s):Doubled recipe.

This bread is made from King Arthur All-Purpose Flour .

All baked on a baking steel with a steam pan and 500ml boiling water.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

Ingredients

85% fresh whole durum flour

15% whole durum flour from durum CLAS

22.5% water from durum CLAS

10% butter

6% olive oil

22% tomato sauce

1% coarse black pepper

2% salt

These buns are super soft and fluffy get hold up to a fish burger nicely.  The sweet potato gives it a bit of extra sweetness while the tangzhong helps with flavour and freshness.  They are topped with black, white and golden sesame seeds.

Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it.  

King Arthur bread flour- 360g (80%)

Bob's Red Mill whole wheat flour- 90g (20%)

water- 340g (75%)

starter- 50g (11%)

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salt- ~3 tsp

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45g Cateto Orange polenta from Redtail Grains

150g water

tbsp Rag & Frass Farm cane syrup

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Today's bake: Drunken Fig Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):  Modified leaven  fermenting time. ^dough from 1.367kg  to 1.7kg
Soaker: When making Leaven remove fig  stems, coarsely chop. In a bowl add figs and wine then cover.

This bread is made from a 6 types of flour as can be seen in the formula.