Isand66's blog

 I have not made Bialys in a long time.  The last time I made these I used Spelt so this time I decided to use some freshly ground high extraction whole wheat.

For the filling most of them used the traditional mixture of poppy seeds, onions and oil but I didn’t make enough so I used some shredded aged Vermont white cheddar.  You can’t go wrong with adding cheese to about anything in my humble opinion :).

Finally starting to get the hang of my Ooni Koda 16 pizza oven.  The dough had mostly Caputo 00 flour with a little fresh whole wheat and rye.  I used two types of sausages with one being chicken stuffed with cheddar and the other a pork variety with no nitrates or artificial anything.

The dough was fermented after being balled up and refrigerated for 36 hours.  I was very happy overall how this came out.  

I needed to make some nice soft buns for sandwiches and hopefully burgers if it ever stops raining.  I’ve made a version of these several times and they never fail to disappoint.

I really love the grains I’ve been getting from Barton Spring Mills and replaced the rye in the original formula with Rouge de Bordeaux freshly ground Whole Wheat.  I’ve been doing 2 passes through my Mockmill 200 sifting with a #30 and then a #40 to get a real fine whole wheat flour.

The whole wheat was milled and sifted twice using my MockMill 200 and a #30 and #40 drum sifter.

I decided last month to try and revisit making baguettes again. I had not made any in quite some time and my shaping and scoring skills were not up to snuff.

I decided to follow David Snyder’s famous recipe from The Fresh Loaf.com and baked them several times with a few modifications (because I just can’t help myself :)). I’m still not happy with my shaping and scoring so no pictures here…but the crumb came out excellent just like you want with a nice open honeycomb and crispy light crust.

A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.

This formula included some roasted white sweet potatoes and freshly milled whole wheat. The ricotta was added to soften the crumb along with some olive oil.

     I'm a huge fan of porridge breads.  I love the moist crumb filled with healthy and tasty grains.  There are so many different combinations of grains and other ingredients  you can add so it's so much fun to get creative and experiment.

  I’ve been making pretzel rolls for years and I’m always tinkering with my formula to make them better.  Recently I started adding some butter to soften them a little and I really like the results.

This version had some fresh ground whole wheat added which bumped up the flavor.  I was very happy with the taste profile on these.

I decided to get creative and used some pastry cutters I had to give them a cool look.  I also used some scissor cuts for some more fun.

If you haven’t tried pretzel rolls yet, give these a try.

I love the rich flavor Guinness adds to bread. The combo of fresh milled Barton Mills Danko Rye and Ruby Whole Wheat was a winner. The maple syrup helped add just the right amount of sweetness and the ricotta cheese helped create a moist open crumb.

I added some toasted onions to the top of the loaves by adding them to the inside of the bannetons. I love onions so this really took this one over the top.

This bread made excellent pastrami sandwiches with melted cheese and it was pretty good toasted for breakfast as well.

This is one of my favorite breads. I used freshly ground Durum flour and bumped up the % along with a slightly higher % of fresh whole wheat.

I cooked the grits and added some butter and grated cheddar cheese just because that’s the way grits should be eaten!

I was very happy with how this one came out. I love the softness the ricotta cheese adds to the crumb and the flavor the grits impart. It’s an excellent bread to grill with some good olive oil and throw on a fresh garden tomato with some mozzarella and your good to go :).