The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hotbake's blog

Hotbake's picture
Hotbake

Just rye and sunflower seed, to go with the smoked salmon we got this weekend 

About 85-87% hydration 

Very simple bread

I want to get a perfectly square bread pan for just rye bread but this pan is a no brainer when it comes to proofing rye.

850g of dough, risen all the way up to the rim and bake, always right and never collapsed! 

Hotbake's picture
Hotbake

This is my favorite bread in the world! What's your favorite?

 

And here's some strussel topped banana corn muffins😋Happy Halloween!

Hotbake's picture
Hotbake

Steel cut oats, Flaxseeds, whole wheat, dark rye, kamut, herb de provence

Medium hydration, about 72%, 48 hour retard. 

Tall, and fine crumbs! Perfect for sandwiches!

 

 

 

Hotbake's picture
Hotbake

Made with 350g of non alcoholic cider, dates, cranberries and apricots, kamut and whole wheat for a sweet but slightly hearty loaf. Shaping was bad, I knew it wasn't quite tight enough but rushed it in the banneton anyway while preparing dinner. Taste is heavenly, insanely fruity and soft. 

Few days before this bake, I almost kill Otis's (my starter's)entire family, had 2 batches of prefermemt in the oven with light on, and then I had to use the oven to roast some veggies, well you can guess what happened next. Luckily I had exactly 20g of stater left in the fridge, and made a few bakes after the revival. 

My favorite 50% whole einkorn and another batch of burger buns. Otis had a strong comeback.

 

 

Hotbake's picture
Hotbake

Sweet, soft crumb, slightly tangy, with a fruity, citrusy aroma both from the earl grey tea leaf and the lime zest.

I've been craving French toast and wanted something special instead of plain ol white sourdough. This is gonna do it if we don't kill it before it's stale enough for French toast..

 

Hotbake's picture
Hotbake

35% dark rye, 5% ww, 60%bf.And a whole can of diet root beer at 83% hydration...plus a giant hole for the giggles.

Hotbake's picture
Hotbake

Failed but not too bad, I forgot to do the last fold! So instead of folding it and let ferment for 1.5 hr, I let that ferment for a whole 2hr15 mins....oops....Dough was very slack at the end of the bulk, luckily I was still able to stitch it up.

Hotbake's picture
Hotbake

Been a while since last blog, bread flour hasn't been on sale for a while, So I've been baking breads with more hearty whole grains😊 

Toasted steel cut oat, rosemary and 4 grain combo:

This one is bomb, the rosemary really complements the sweet oats. As always, I prefer steel cut oats rather than rolled oats.

Next one is Date sweeten rye chocolate sourdough, with cranberries, peanut butter and peanut butter chips!!

I've got a huge box of deglet nour dates so I decided to blend in a whole 100g of dates with water to make this dough, you can see the red hue coming through. Super chocolatey, fruity and peanuty, it's a real treat.

Last one is today's breakfast seeded spelt bread:

This is specifically made and sliced to go with the avocados we got during the weekend

Hotbake's picture
Hotbake

Red bulgur were toasted in butter along with crushed fenugreek and caraway seeds, added about 2 Tbsp of everything seasoning too just to add another layer of flavor and texture.

My first time trying out bulgur in bread, using my porridge sourdough recipe with some modifications. It's a great success! I'm very very happy with the result!!

 

This is such a flavor and texture bomb, the fenugreek will make your house smell like heaven, the red bulgur keeps the crumb moist and slightly chewy, and the best part is the crust, incredibly thin and crispy!

Hotbake's picture
Hotbake

I've been making the same sundried tomato cheese bread for a long time and honestly I think that's one of the best tasting bread in the world..UNTIL I saw Danni put roasted garlic in hers!! Talking about putting another one of my favorite things in my favorite bread🤤

So this time I follow my old recipe but did a few things differently:

1.added garlic slices that's been toasted slowly in the same oil that comes with the sundried tomatoes

2.Toasted the chopped up tomatoes because why not

3. Instead if chopping the tomatoes super fine and mixed in the dough to create a beautiful orange tinted dough  I kept them chunky and only did light mixing and folds! 

The result is amazing, lots of big chucks of sundried tomatoes, mildly garlicky, pretty wild looking bread 

I think I still prefer the look of kneading the tomatoes into the dough, but the garlic....oh the garlic will always be included in this bread in the future! SO DELICIOUS 

Pages

Subscribe to RSS - Hotbake's blog