The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flaxseed

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naughtyprata's picture
naughtyprata

Hi, there!


I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.


Artisan flours are a bit hard to come by here except for some Gold Medal and Bob's Red Mill varieties and an occasional Waitrose strong bread flour from Down Under. The locally-milled flours do not perform as well specially with the extremely hot weather here.  


I've been trying out recipes from Reinhart, Bertinet and Berenbaum. Here are a few of my recent attempts - Bertinet's Guinness Loaf (w/o the Aniseed), Berenbaum's Flaxseed and White Sandwich Bread. I hope you enjoy these photos.


Cheers


Guinness LoafFlaxseed LoafSoft White Sandwhich Loaf

gaaarp's picture

Bob's Red Mill Cereal

January 4, 2009 - 7:44pm -- gaaarp
Forums: 

I picked up a bag of Bob's Red Mill 5-Grain Cereal (oats, wheat, barely, flaxseed, etc.) at the store today, thinking I would add it to some dough for a bit of texture and taste.  Now that I have it home, I'm wondering, should I just add a bit of it as is, in place of the flour, or should I make a soaker with it?  I've made one recipe with a soaker and have just begun substituting rye or whole wheat for the bread flour in recipes, so this is kind of new to me.  Any thoughts?

ejm's picture
ejm

I made the following for Bread Baking Day (BBD) #09: Bread With Oats

multigrain bread

In the past couple of weeks we were having problems with fuses blowing on our oven; it's fixed now and ever since the oven has been working beautifully. BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven. I used to take it out at 35 minutes and it would still not be quite ready. Or perhaps it's the honey content in the dough that makes the crust get so dark. Perhaps I should bake this bread at 375F instead of 400F. As a result, this bread does look awfully dark. But inside, it is as wonderful as ever.

apricot roll

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