CalBeachBaker's blog
Frisian Black Bread - Fries Swartbrood (Holland)

Today's bake: Frisian Black Bread - Fries Swartbrood (Holland)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1311gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To TDW: 2294gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
Gotland Rye - Gotlandskt Slagbrod (Sweden)

Today's bake: Gotland Rye - Gotlandskt Slagbrod (Sweden)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1302gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
To TDW: 2430gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
Brotgewürz Rye-Wheat Bread

Today's bake: Brotgewürz Rye-Wheat Bread
Source: CalBeachBaker
Notes:
- None
Substitutions:
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Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)

Today's bake: Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes:
- From TDW: 1862gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
- To TDW: 3259gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
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EINKORN BROT +

Today's bake: EINKORN BROT +
Source: Created by the Bialys and Farmers Market Breads Class - BBGA
Notes:
- From TDW:800gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
- To TDW:2987gr - 2 Pans Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM & 1 Pan Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM
Substitutions:
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Big and Bubbly Focaccia

Today's bake: Big and Bubbly Focaccia
Source: https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe
Notes:
- I ground 5 g of dried rosemary that was included in the dough and added some fresh rosemary sprigs to top.
- I resized the dough for 2 larger pans:
From TDW:705gr Pan Size: 9x9x2 In / 22.86x22.86x5.08 CM
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SESAME SEMOLINA

Today's bake: SESAME SEMOLINA (really durum but that was the title)
Source: BBGA - MARC LEVY
Notes:
- I ground the sesame seeds destined for the FINAL DOUGH for the one loaf to be given to my neighbor.
Substitutions: .53% IDY for 1.8% FRESH YEAST
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Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)

Today's bake: Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes:
Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @ TDW:2065gr Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: Honey for Syrup