The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

timtune's blog

  • Pin It
timtune's picture
timtune

My attempt at 100% Rye Finnish sourdough bread.
It seems that it's hung by the ceiling on a pole all year round. That explains the hole in the centre. It also seems that this bread's suppose to keep all year round especially in the cold & cruel Scandinavian winter. It's gonna be winter here too, in Aus... :)

Photobucket - Video and Image Hosting

Well, since i lack a pole, that also explains the string tied around it. It's hanging in my closet alongside a slab of beef (dun ask why :P), drying and waiting to be tasted in a few days time.

timtune's picture
timtune

This weekend i replenished my supply of dinner rolls, by processing all the dough in the style of bagels. Boiled then baked.
Got the tanned colourm but still lacks the shine...Sigh..

Photobucket - Video and Image Hosting

timtune's picture
timtune

I always wanted to test steaming a WW lean dough to see if it comes out as nice as the white enriched ones.

This is a WW steamed bun with some spicy homemade biltong (kangaroo) filling :). I think it'd do better if i added some...cake flour? ..will be softer. Nevertheless it was nice and chewy. :)

Image hosting by Photobucket Image hosting by Photobucket

And this here is a Pane di Altamura, almost weighing 1kg from 100% durum wheat flour.

Image hosting by Photobucket

timtune's picture
timtune

Image hosting by Photobucket

Raisin & rye loaf baked yesterday

timtune's picture
timtune

Well, again. It's time to update my blog on what i've been up to.. :P

A few days ago, i decided to try an italian chestnut flour i purchased some time ago. So i made a chestnut bread with 15% WW & rye.
Here's it -

Image hosting by Photobucket

Today,well...actually about an hour ago, we just had a lil green coloured indian crepe called 'Pesarattu', and fish curry (which was actually fish carcass...but still with quite an amount of meat & plenty filling). The 'Pesarattu' is made entirely with mung beans, or 'green bean'. Spongier than 'dosas' with a nutty/beany flavour. I still like 'dosas' though.

Image hosting by Photobucket

timtune's picture
timtune

Just a few days ago, i decided to try Pete Reinhart's Pane Siciliano. It's been a long time since i've wanted to try this..

Image hosting by Photobucket Image hosting by Photobucket

Wished i'd shape it better though.
But the semolina adds something nice to it :)!

Anybody tried Pane di Altamura before? Is it 100% durum flour bread?

timtune's picture
timtune

Just to update my blog,

I recently made 2 kinds of breads. First was a barley stout bread (malt syrup, rye, wheat, barley grains and ...Stout! :) ). Nice aroma with a slightly taste.

Image hosting by Photobucket

The other is a maneesh zatar (in the front) and pitas.

Image hosting by Photobucket

The zatar spice blend adds a wonderful aroma. Mmmm

timtune's picture
timtune

My 2nd attempt at a 100% sourdough rye bread. :)Finally turned out better!!
Made with wholemeal rye and chopped rye grains. Aromatic and sour..

Image hosting by Photobucket

Would increase the hydration next time to obtain a more open crumb...if possible.

timtune's picture
timtune

Surprisingly, the sweet potato didn't gave as much sweetness as i expected. But it actually helped tenderize the dough and really keeps it moist. The bread came out soft and nice (without added fat), and didn't go dry even in the fridge after more than a day.

Image hosting by Photobucket

Perhaps later on, i might experiment with yam, avocados, zuchinni, carrots & ...parsnips?? :P

timtune's picture
timtune

For the Lunar New Year, aka. Chinese New Year, which was yesterday, i made a batch of steamed buns with sweet black sesame fillings. They were soft and fluffy, except for the age of my flour, which gave a yellowish tinge to it, i think. :)

Image hosting by Photobucket

Happy Year of the Dog!

Pages

Subscribe to RSS - timtune's blog