The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Wingnut

10% Whole Wheat Organic Sourdough with Roasted Garlic and Sun Dried Tomatoes, 78% Hydro.

Cheers,

Wingnut

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Wingnut

Just a quick post.

26 hour Sourdough right out of the oven, still cracking and popping. 78% Hydro

Great Crumb

Cheers all,

Wingnut

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Wingnut

New Starter happy and growing

10% Sprouted Organic Spelt Four Sourdough with Caramelized Onion and Rosemary

Good Structure

Made Ribs and Wings for the Stupidbowl party

Cheers All

Wingnut

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Wingnut

So I have not made any sourdough in months and let my starter die off. New Year new starter and my first sourdough bake of the year. The santed wife wants to try and go all organic as possible and make two nights a week Vegetarian, not vegan, but lacto ovo so pasta and cheese are still on the table.

This is a variation of Chad Robinsons Sourdough but with 10% Dark Rye Stone Ground Organic Flour, 12 hour rise.

Cheers,

Wingnut

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Wingnut

Decided to try my hand at Fuogasse, first time ever.

Oil cured Olive with herbs...

After 3 folds I added said Olives & Herbs

Shape and Bake

Cheers all,

Wingnut

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Wingnut

So I made a few loaves and a lot of cookies, here are some pics…….

Toasted Wheat berries before scalding them…..

Conventional Yeast dough divided and ready for baskets

baked...

Crumb...

Then it was cookie time. I think all tolled, I made 30 dozen. Most of them are going to my sainted Wife's workmates for a end of year celebration, (I am not invited)…..

Classic Chocolate Chips with 60% bittersweet Chocolate and toasted Pecans….

I also made Toasted Pecan, Granola, Maple cookies (some of them are on the top rack)

Someone wanted Lebkuchen cookies but I could not find the wafer paper to go on the bottom so I came up with my own Lebkuchengewürz Spiced Cookie.

This involved making candied Lemon and Orange Zest….

after some trial and error the cookie base was done, as you can tell I have sort of an obsession with Pecans...

Baked and ready for a glaze...

I made a Myers's Spiced Rum Sugar Glaze….

Well whatever you celebrate this time of year have a good time doing it. But be mindful not all people see the world through your glasses, and that is okay.

Cheers,

Wingnut

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Wingnut

I messed around with making Sweet Potato Dinner Rolls the other day.

220 gr.    Sweet Potato pulp from baking the potato first 

228 gr.    Warm Milk

58 gr.      Melted Butter, + more for brushing the tops

400 gr.    AP Flour, KA

100  gr.   Sprouted Whole Wheat Flour

14 gr.      Kosher Salt 

25 gr.      Light Brown Sugar

8  gr.      Dry Yeast

Method:

Combine warm milk and brown sugar together and sprinkle on yeast and let bloom. 

Sft Flours together.

Once yeast has foamed add sweet potato pulp and melted butter to the wet.

Add the flours and salt to the wet and mix until a wet dough is formed, cover and let sit for 20 minutes.

The knead until a nice smooth dough is formed. (you might need a bit more flour)

Let proof for about an hour.

Scale and roll into balls and place on a tray, cover and proof for a 45 minutes to an hour.

Brush with butter and bake at 375F for 35-40 minutes.

I also made a Pear-Almond Chocolate Chunk Cake for the sainted Wife.

Here with some Creme Fraiche on top

Cheers,

Wingnut

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Wingnut

So I have been a wee bit busy over the last week or so and here is an account of the baking.

Remember to gather ALL the tools required before baking. Mise en Place people!

I needed to make some plain bread for Stuffing/dressing.

Well not really plain.

Time to shape.

Then into the fridge for an overnight proof. Meanwhile I can make the cranberry sauce, it is always better after it sits for a couple days.

The next moring, time to bake.

Success.

Then the sainted wife calls and asks if I can make a cake for Thanksgiving? Who am I to deny her, so more Mise en Place was in order.

Cakes were baked.

And assembled.

and then dinner was served.

Well I hope everyone had a safe and happy Giving of Thanks dinner.

and to all…..

Happy Xmas, Hanukkah, or whatever you celebrate.

Cheers,

Wingnut

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Wingnut

I decided to experiment and try a new flour for me, it is half the price of KA AP Flour and what could be the worst thing that could happen. This loaf was based on Ken Forkish's "Saturday White Bread" formula with addition of three types of olives, rosemary and lemon zest.

After the second fold and turn I added the Oilves and Zest.

Then after another round of fold and turns it was time for the bulk fermentation and then into the bread mold.

before….

After…..

I used some leftover breadcrumbs to line the basket and baked the loaf in a 480F DO for 35 minutes then removed the lid and baked for additional 8 minutes, the results….

The dough was a little wetter and slack so the slashing is not great but the bread crumb is quite nice for a same day bake……..

I think next time I will proof over night then bake.

Cheers all,

Wingnut

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Wingnut

Dicided to make a dark rye because I wash making bangers with French Green Lentils for dinner. Love the taste of the rye with this dish.

I used two different poolish mixtures, I don't know why I guess I wanted to try it since I have never done it before. One was Sprouted Whole Wheat and the other FA AP Flour. Here they are floated around in their warm bath ready to be mixed.

Toasted Caraway Seeds

out of the oven

Pretty good crumb

and it all comes together

Devoured in record time!

Cheers All,

Wingnut

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