The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Next week is Real Bread Week

Juergen Krauss's picture
Juergen Krauss

Next week is Real Bread Week

http://www.sustainweb.org/realbread/national_real_breadmaker_week/

 

Yes, I'm still baking.

The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)

This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat

Simple white:

Hamelman's Toast

This is how my son likes to see bread  (Toast with some Emmer):

Comments

varda's picture
varda

Hi Juergen, So nice to see what you've been up to, breadwise that is.  Love your child friendly white bread.   And only you have to know about the emmer!  -Varda

Juergen Krauss's picture
Juergen Krauss

Varda - I enjoyed reading about your Brioche quest

J.

Janetcook's picture
Janetcook

Hi Juergen,

How nice to check in and see a post from you.  You look busy and your breads look wonderful.  I especially like how you son sees bread :*)  I like seeing your whole meal breads.  The pecan walnut looks delicious.  I am about to do a combo of figs and walnuts.....just a touch and what a nice touch they add to the whole wheat flour.

Take Care,

Janet

Juergen Krauss's picture
Juergen Krauss

Hi Janet,

How is the GF bread going?

Best Wishes,

Juergen

Janetcook's picture
Janetcook

Love the trombone :*)

I used your formula for an IY loaf and then made one using buckwheat and teff and WY made with a teff starter which people loved but baking GF just isn't my thing.  The psyllium works great and the loaves are really easy to do but I do not do it on a regular basis.  I know I can do it and have the notes saved if I feel the urge in the future. 

Thanks for asking and for your help!

Juergen Krauss's picture
Juergen Krauss

Janet, Varda,

I brought some bread into work today and within 1 hour it had disappeared! (Vollkornbrot, Vermont Sourdough and Vermont Non-Sourdough, substituting the sour with 0.5% instant yeast)

I am not following TFL as closely as I did, my return to trombone playing is demanding quite a bit of nerd time ...

Happy Baking,