The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Edo Bread's blog

Edo Bread's picture
Edo Bread

A basic sourdough, Rye, WW, Bread flour..  then bagelized.

Edo Bread's picture
Edo Bread

These little sandwich loaves are are made with pretty similar amounts of bread, WW and rye flours. They are just right to slice lengthwise, stuff with goodies and then cut in half for two good size sandwiches. Baking these pretty regularly lately.

Once the garden starts producing will be even more enjoyable stuff with fresh veggies.

Edo Bread's picture
Edo Bread

Just happened to grab a picture that gives a pretty good feel for the oven spring I tend to get from a cloche. And, it also shows the cloche. That seemed like enough reason to post it.

Edo Bread's picture
Edo Bread

Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.

I often forget how much wonderful flavor that can add.  kamut, spelt, barley, buckwheat groats, triticale berries, oats

Edo Bread's picture
Edo Bread
Edo Bread's picture
Edo Bread

My starters are always very strong.  I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.

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Edo Bread

A few extra loaves - just a post to look back on someday.

 

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Edo Bread

Decided to try out a new stone in the grill. First test, of course, bread. 

Made a simple dough for safety, about 30% rye and tossed it on. Always need to re-learn the technique every year, but I think this stone is going to work just fine.

 

 

Edo Bread's picture
Edo Bread

Found this pic I took a couple weeks ago to show the family, and thought someone here might appreciate it too. The rye is getting close, will not be long until this will be lots of tasty bread out of my oven,

Edo Bread's picture
Edo Bread

Here are a couple of the loaves baked for the Valentines weekend.

Bread flour, spelt, rye and levain. Pretty basic formula. The challenge was in the shaping and still getting a good oven spring. Worked out well they were a hit. Hope everyone had a nice day.

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