The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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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Wingnut

Made a few loaves of Sourdough with Sprouted Whole Wheat Flour again. One loaf the rolls were for a small Dinner Party with a few of my Wife's workmates.

This one has Dried Cherries in it….

and the rolls…….

Pork Belly rubbed with brown sugar, toasted ground fennel seed, and ancho chili powder. Then it is briased in beer for a few hours, good stuff.

Everyone have a safe and happy Candy Day.

Cheers,

Wingnut

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Wingnut

80% Sprouted Whole Wheat Soughdough (with poolish)

 

Poolish and Starter getting it on…….(cheeky I know)

Shaped some Rolls to go with my Lamb Shank Stew

Tasty indeed

Crumby Rolls

The next morning time to bake

Overnight Cumb

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Wingnut

All white flour Sourdough at 75% Hydro this time.

Made Chicken Pot au Feu to go with the bread that night.

Cheers,

Wingnut

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Wingnut

This is another post of Pizza night with a new formula. This time with a starter and Commercial Yeast Poolish.

 

 

Sorry about the Spam (ha ha)

Cheers,

Wingnut

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Wingnut

My Wife's workmates wanted something a little more sweet than savory so Madeleinse it is. 

Cheers,

Wingnut

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Wingnut

Semolina Bread with Toasted Fennel and Sesame Seed topped with Sesame and Chia Seeds

 

 

 

 

too good not to eat…..

 

 

Cheers,

Wingnut

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Wingnut

Just a quick post.

I made some brioche for a camping trip, after all one doesn't need to eat top raman when camping. 

 

 

Cheers,

Wingnut

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Wingnut

So I was at the market the other day and saw a hollowed out wooden oblong bowl and I said to myself, I can proof bread in that! So I did. The big Loaf is 1000grams.

Good Structure……...

20% Whole Wheat Sourdough with a Poolish.

Cheers,

Wingnut

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Wingnut

So I thought I would mix up a batch of Pita Bread for dinner. I put ground cardamon in the dough for a change of flavor.

Getting ready to mix the spiced Meat 

Skewers ready

Bake off the Pita

Keep warm

Spicy Chickpeas

time for the Hibachi

 and eat

Cheers,

Wingnut

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