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I've tried making a single baguette a few different times.  Each time was a different recipe and each time it was a last minute "Let's throw this together and make a baguette" approach.  Got really lucky the first time with nice spring and an open crumb.  Told myself that baguettes were easy.  The next couple of tries had no spring at all and turned out dense enough to be used as dowel rods.  This is the first time I went into it with a plan.  I based the approach off Boubasa's recipe, but I used a flour blend that I had recent success with on a regular yeasted

Haven't posted anything for a while, thought to rectify with this quick and easy recipe for sourdough deli rye bread.

Here is the formula: https://fgbc.dk/2rfu

A visit to Fort Lauderdale wouldn’t be the same anymore without visiting with Alan (Alfanso) and his lovely wife.  We spent last evening chatting about life, travels and many other topics and a little bit about bread (actually very little). We were lucky enough to get to enjoy Alan’s famous baguettes.  In this case he had baked a set of Hamelman’s seed SD baguettes that I have always admired in his posts.  Well I can say that they look and taste even better than the photos and descriptions on TFL make them appear.

This loaf was a gift to Alfanso (Alan) and his wife.  We got together for a lovely evening at their place here in Fort Lauderdale last night so I wanted to bring them something different so I came up with the idea to use mashed cooked sweet potato with some cinnamon as a filling for a milk bread.  The baked loaf had some structural issues that made me concerned that it was either overproofed, underbaked (due to the added moisture of the sweet potato) or just too tall to handle its height.

The latest twist and shout version of Maura and Martin’s “Don’t be a bread hostage.” I had some cooked rolled oats leftover from breakfast and mixed it in to make a porridge bread. 

After a long hiatus, I've returned to panettone. I started training a new LM a couple weeks ago and attempted my first bake. This is a 1kilo alto, following the EIDB recipe (with a couple small modifications). I scaled the recipe a little too small and didn't account for mixing loss so I ended up with only a 950g loaf in a 1000g mold. I think I would have had more volume with 1050-1100g. 

My primo still suffered from being overly acidic in terms of PH but it smelled nice and not sour so I went with it. Still working on this. Solving this is the big mystery. 

   Who doesn’t like a good English Muffin…toasted with butter or cream cheese?  Nobody that I know of or at least admits to it!  

I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite.  It’s adapted from a version I found on King Arthur Flour but with many changes.

I wanted to see how this would work with really old stored starter and a substantial amount of fresh milled whole wheat. Worked beautifully! 

My stored YW starter hasn’t been refreshed in I don’t know how long… maybe months. I milled 400g of a generic WW . I used 40 g of the stored starter and for good measure subbed 200g of stored Apple YW for part of the water. 

My first use of teff flour came during our Gluten Free Community Bake.  Comments made here intrigued me, and I finally got around to experimenting.

To get a good taste of the teff flour, I kept the recipe simple.  I created a teff flour starter over a 3-day period by using my white flour starter and then doing a 1:4:4 refresh every 8 hours.  From there, I used my standard sourdough loaf approach but used a 100% teff flour levain for the 15% prefermented flour.

Today's bake: Semolina Bread

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.

Tasting Notes