Isand66's blog

The only store-bought flour used in this bake was the small amount from the seed starter to make the levain. I wanted to use as close to 100% fresh-milled flour as I could. Barton Springs Mill, Butler’s Gold whole wheat berries, and Blue Hopi corn were used in this bake. The results were pretty good. The dough fermented a little too long during bulk, and there was not much oven spring or refrigerator rise either.

I used my new, smaller-sized square bannetons, and I could have definitely used more dough in each basket. Next time, I will up the overall dough amount.

Made with fresh milled durum and Star Dust whole wheat. I added some Italian-style fresh ricotta for softness and some honey for a little sweetness.

Pecans were chopped roughly and added at the end of mixing. I probably should have laminated the pecans in which would have distributed them more evenly, but I chose to be lazy :).

Made with fresh milled spelt and whole wheat. I mashed some steamed potatoes, added olive oil, truffle cheddar cheese, and finished them on my smoker. I also added some homemade Greek yogurt for some extra softness.

16Jul

I love adding fresh ricotta cheese to bread. It creates a nice soft, flavorful crumb. I also added some tasty cocoa-flavored honey, which really brought this one over the top.

I made one large miche for this bake. The crumb came out nice and open, and the crust was dark and flavorful.

This bake had 73% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.

A wonderful full-flavored rye with a hint of sweetness from the cherries, which were cooked in my mini crockpot overnight and puréed in my food processor. A very moist and moderately open crumb.

Made with fresh milled DanKo Rye and KAF High Gluten Flour. Mixed in my Ankarsrum and open-baked with steam.

This bake had 63% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.

9Jul

My Pullman was collecting dust, so I finally put it to work!

I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.

4Jul

I made these a few weeks ago while I was waiting for my Mom to pass. I have spent the past month or so driving back and forth to the hospital and then her home, spending as much time with her as possible. She finally lost her battle with pancreatic cancer after battling it for over a year.

4Jul

Fresh-milled spelt, along with one of my favorites, fresh-milled Star Dust Whole Wheat, created an amazing flavored loaf.

I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer.

The crust came out boldly baked and tasted nice and malty. The fermentation was excellent and created a nice open crumb, especially for a 73.5% fresh-milled flour bake.

4Jul

I love using fresh-milled durum and combining it with some fresh-milled Marquis whole wheat, which makes for a tasty bake.

I added some black sesame seeds to the top, which added a wonderful nutty flavor.

The bake ended up perfectly with a moderately open crumb and made for excellent grilled bread with some olive oil, topped off with some fresh cheese.

Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich

I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.

I used dehydrated onions, which were added to the rye scald.

I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.