Here is the video I made recently to show the steps involved in making my 100% whole wheat sourdough Hokkaido milk bread.
Please enjoy.
You might enjoy reading the article I wrote for Breadtopia Whole Wheat Sourdough Hokkaido Milk Bread
Benny
This is the video I just created to show how I’m currently shaping and scoring my baguettes. There are so many different ways to do this and I don’t pretend to be a master of any of them. I am using the technique that Scott Megee shows in his video and this is only my second time using it. I am quite pleased with the quality of the baguettes I made using this shaping method.
Hope you enjoy the video.
Benny
I’m continuing to explore the uses for the stiff sweet levain and today’s bake is my first use of it in a baguette. So I made adjustments to the Yorkville Sourdough Baguette recipe (the original recipe is posted here Poppyseed Crusted Yorkville Sourdough Baguettes – Breadtopia)
I love miso if you haven’t noticed from some of my posts including my most recent Miso 100% WW Sourdough. Not running out of miso requires advanced planning for a couple of reasons. First it takes about a year to ferment the rich red miso that I love and having the koji rice on hand to make the miso. We have a sake maker here in Toronto in the Distillery District which is a good walk from where I live and that is where I have purchased the frozen koji rice.
Using my home fermented miso I decided to try using it with a 100% whole wheat sourdough bread which I hadn’t tried before.
If you’re interested in making homemade miso here is the post where I started a new batch most recently with a link to the detailed post outlining how to make it from scratch.
Tomorrow is Pie Day 3.14, what do you have prepared to celebrate? Instead of a double crusted pie I decided to bake a tart today (Pie day minus 1 = 3.13 
). The lemons looked really good yesterday at the market so decided upon a lemon tart which uses a pate sucrée pasty.
I like an extra lemony and tart curd so my curd has a bit more lemon zest and a bit less sugar than I usually see in the lemon fillings in recipes.
For the pastry - pate sucrée
I am presenting this bake of my 3.0 version of this bread to show how it does without any added VWG. As I suspected the VWG really helps with getting the super tall loaf that I love seeing. Without the VWG, the loaf is a normal profile, neither tall nor short. I’m not mad at it. It’s good to know that VWG isn’t absolutely required.
I’ve made my country sourdough recipe numerous times in the past, but I’m always tinkering with my formulas. This time I employed both a stiff sweet levain (I didn’t want this bread to be sour) and I also added an egg. The addition of the egg is said to improve oven spring and may help with achieving a thinner crispier crust given the additional fat.
I haven’t made a savory roll in quite some time and have always had in the back of my mind that I’d do one with pork floss. Are you familiar with pork floss? It is something my mother used to make for us. You essentially fry pork with seasonings until it is dried out and stringy. Sounds delightful doesn’t it? Actually it is really delicious.
