Blog posts

20Dec

Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The last bake had a higher percentage of bread flour than I’ve been using lately. This one, I went back to almost exclusively fresh-milled flour. The total percentage was 88.46%!

After 12 years of owning a bakery my partner and I sold Bread Obsession to a nice young couple and retired. 

Baked two of these, one as a gift and the other for turkey sandwiches post Christmas Dinner we are having tonight.  I have used most of my stash of frozen mashed purple sweet potatoes now.  I’ll have to pick up more in the spring.  We’ll be traveling for 45 days this winter so no need to get them yet.

Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard  Spring wheat, Yecoro Rojo  and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .

Mom always had a good supply on hand.

Pignoli cookies 
The Will Falzon method.
Skip the pricey almond paste! Splurge on monk fruit sugar.

1. Healthy 
2. Economical 
3. Four ingredients

Biscotti Regina 

The Queen's biscuits 

The black and white sesame seeds make them uniquely, Will Falzon.

Marquis Whole Wheat-Durum with Greek Yogurt Sour Dough

14Dec

Made with fresh-milled Marquis wheat milled from Barton Spring Mills berries, as well as fresh-milled durum.

I added some fresh made Greek yogurt which added a little extra tang and softness to the crumb.

It's been a sad few weeks of my starter being underused. Now with work winding down and the parties beginning, it's time for some serious baking again.

Just made this basic biga bread for lunch. 60% of the flour is pre-fermented with an overnight biga, and the next day the other 40% is added with water and salt. Overall hydration is about 70%. Takes 4 hours from mixing to taking it out of the oven.