I’ve just uploaded a new video to my YouTube channel about dough development. Novice bakers might find it useful. In the video I demonstrate some of the techniques I use to develop dough strength. Hopefully someone finds it useful to them.
Fermentation is everything.Photo is of dough right out of fridge after 48 hrs. Amazing movement still after that length of time. Formula has 40g of levain in 400g of flour. TDW 700g. Fed old rye starter from cold storage 2 feedings of T80. Let ferment 24 hrs. Stirred up usual formula with 1 hr fermentolyse and 3 folds in 90 min. Bulk ferment went over but will be a habit from now on! They just get better and better. Amazing crumb and crisp crust with beautiful crumb color due to the bit of rye and wow the flavor. Dough handles so beautifully. Can’t get over this flour.
Roosterkoek (or roosterbrood) are a traditional bread or bread rolls cooked over the braai (BBQ). The name is Afrikaans for rooster ("grilled") plus either koek ("cake") or brood ("bread"). They are usually eaten piping hot together with the meat.
Inspiration for this loaf came this fall while canning up some of the many cucumbers we grew this year. Garlic dill pickles are something I really enjoy and felt that combination had potential as a bread as well. Happy to say that it turned out quite well. A friend tried it this morning as buttered toast for breakfast and then again as avocado toast for lunch. He's tried many of my breads and said he thought that this was one of my best. I'll run with that for now... :-)
These are the perfect buns to have with your Thanksgiving dinner which we just had this year in Canada. At 30% whole wheat they have that extra flavour without being too whole wheat for those in your family who don’t like 100% whole wheat breads. The tenderness achieved by the tangzhong, butter and milk make these so soft and fluffy and delicious, everyone will love them.
So pleased!!! 36 hr cold fermentation and boy did the dough respond. Flavor is terrific as well. Really enjoying this flour… good thing since I have 22 kg! 
Two of our close friends have birthdays this month. We decided to host a brunch for them, in part to give me an excuse to bake a challah loaf again. I thought I’d make a couple of changes to Maggie Glezer’s SD challah. Mostly I thought it needed more egg, so I increased the egg from 3 to four and reduced the water to compensate for the 72% of the egg which is water. I needed the challah to make a peach and blueberry strata. Basically this is a type of French toast that you bake in a pan using cubes of the challah.
I've been needing to re-stock on whole wheat flour for a while, but I haven't been able to a good a good whole wheat flour from a local or regional small farm/mill. After a number of weeks getting by without, doing a lot of porridge loaves for something interesting, I caved and bought a bag of Bob's Red Mill whole wheat to tide me over. It seemed a good occasion to try another whole wheat heavy loaf.
I've heard that spelt ferments fast, so I though perhaps adding it in later might be a good idea.
300g (50%) Bob's Red Mill hard red whole wheat
Had to wait for the flour which was in a shipping container on its way from France. Worth the wait! Gorgeous flour with flecks of brown . Same formula as before. Absolutely lovely to work with and great flavor and crumb. These are 20% Semola . 
White Bean Marcella soup beans from Rancho Gordo, worth the price they are incredibly tasty with baggie
That’s a mouthful to say and a delicious mouthful to eat. I have just retired from my full time practice of medicine at the end of last week. My colleagues long complained that I didn’t bring enough baking into the office. As you know, it can be challenging to bake during the work week so you can bring it something that is freshly baked. Well since I’m now retired (I’ll return to work part time next year doing locums) I have time to bake during the week.
