Blog posts

10% rye / 45% whole wheat / 45% bread flour, with toasted caraway and coriander seed -- from Tartine 3.

Crostata di pasta frolla, integral senza zuccero. 

(Italian whole wheat, short pastry tart. No added sugar)

After owning my Zojirushi bread machine (model BBCC-X20) for over sixteen years, I finally baked the basic white bread recipe from its manual—for the very first time—in the bread machine! I converted the recipe from cups to metric, then went with the basic setting and a dark crust.

It seemed like a good time to make a multigrain sourdough bread, so I reached back to the Infinity Bread template from the Community Bake of the same name.

The flour components for this bake included bread flour (34%), whole wheat flour (33%), whole barley flour (20%), and whole rye flour (13%) totaling 1000g.  

Every panettone bake is an experiment in one or more ways. This one was a trial of a chocolate panettone recipe which intrigued me because of its ingredients. 

First, it uses cocoa powder, rather than a ganache. This is easier and less costly than the cocoa mass-based approach, and also lighter. Second, it is quite high in egg yolks compared to most recipes. I wondered how this would affect the crumb; certainly the photos were encouraging.

Hi, this is is my first post.

This is a sourdough bread, baked in a tin with lid(size 30 x 20 x 10 cm)

Is 2 kilogram of dough.

The recipe is a classic sourdough with 72% hiydratation, 15 % whole wheat , 2 % salt and 15% sourdough.

The process is kneading, bulk fermentation till 1,5x volumen, no folds during bulk fermentation, no preshape, just cutted, formed as a normal and retarded for 16/18 hours at 6 degrees in the tin with the lid.

Baked ad 250/240 degrees for about 80/90 minutes.

After weeks of making the same chakki atta with a little gluten and soy flour to make it work how we like it, I changed this batch: replacing some of the atta flour with whole spelt.

800g water

778g atta flour

22g vital wheat gluten 

20g soy flour

180g whole spelt

0.5 tsp diastatic malt

2 tsp salt

1 tbsp avocado oil 

Autolyse the water, flours and malt for 1 hour.

Add starter, salt and oil. Bulk ferment for 8 hours, shaped into 2 tins, then proved overnight in the fridge.

I’ve been away in Vancouver for 11 days and back to doing a locum this and the next 1.5 weeks so haven’t really had time to bake.  But I carved some time out of my afternoon and evening to bake some Taiwanese Pineapple cakes for my second time.  I’m made improvements on the last batch I made more than a year ago.  

For those of you who are fans of emmer or spelt, the good news is that they make a great combination.  This is another variation on a bread originally posted by tpassin.  The dough is extremely easy to work with, and the flavor produced by the emmer and spelt was surprising and exceptional.

The evening before the day of mixing, I combined 60 g of starter, 80 g of emmer, 80 g of spelt, 160 g of bread flour, and 360 g of water.  The emmer and spelt came from Barton Springs, and the bread flour is King Arthur.  The preferment sat overnight at room temperature.

Making these cakes feels like taking an intensive crash course in baking. With so many techniques to learn, it can feel overwhelming at times, yet it’s incredibly gratifying to watch each cake take shape. The joy of creating something both cute and delicious, and imagining the smiles of the people who get to enjoy it, excites me. For someone who rarely has patience for tedious tasks, I find myself surprisingly enamored with the process.