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CalBeachBaker's blog

January 30, 2023 - 2:07pm
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CalBeachBaker

Pane di Farro

Today's bake: Pane di Farro

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.

This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100% Extract.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring.

Tasting Notes

Crumb: Sweet/Dairy - Milk - there is a nice combination of flavors due to the 4 types of flour. The flavors I'm getting are nice mix of nuttiness and a little tannin.

Crust: Crust: Resinous - French Roast Coffee Beans

Grain Character: Complex - Cooked Whole Grains.

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.






 

January 27, 2023 - 10:21am
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CalBeachBaker

Butternut Squash & Cherry Bread

Today's bake: Butternut Squash & Cherry Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified fermenting times, increased cherries from 10% to 18%

This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.

There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - less flour in the banneton.

Tasting Notes

Crumb: Sweet/Dairy - Butter - there is a nice undertone of the butternut squash in the crumb when you're not biting into a cherry. The tartness of the cherries provide a nice contrast to the overall creamy/nutty flavors.

Crust: Roasted - Roasted - Baked Onions/Vegetables.

Grain Character: Complex - Cooked Whole Grains.

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.






 

January 14, 2023 - 1:55pm
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CalBeachBaker

Lumberjane Loaf

Today's bake: Lumberjane Loaf

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Thanks! to  cfraenkel for bringing this to our collective attention - her post can be found here:

https://www.thefreshloaf.com/node/71694/lumber-jane-loaf

Thanks! to Abe for forwarding the screenshot to me.

Note(s): Modified fermenting times, quartered 1/2 of the total apricots, substituted tricolor quinoa for millet, chia seed for poppy seed.

This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-50% Extract, Buckwheat Flour and a bit of whole rye which is in the culture. I was surprised by the buckwheat flours darkening  the dough coloration.

There are in addition some whole and quartered apricot, pecan pieces, chia seeds, and quinoa as add-ins that provide a wonderful flavor and texture to this bread.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again I'll reduce the baking temperature which I've adjusted in the process screen shot.

Tasting Notes

Crumb: Sour/Dairy with notes of plain yogurt, the blend of the apricot, pecan, chia seeds, and quinoa make for nice fruit and nut overtones combined with crunchiness of the chia and quinoa.

Crust: Roasted - Baked Chestnut.

Grain Character: Complex - Cooked Whole Grains.

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.


 



 



January 9, 2023 - 2:19pm
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CalBeachBaker

Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)

Rye January continues

Today's bake: Ginger-Plum Bread   Zwetschgen-Ingwer Brot (Germany)

The Rye Baker by Stanley Ginsberg

This bread is made from a majority of  Organic Rye-80% Extract (~medium rye flour), some Organic Heirloom Turkey Red Wheat-Cracked and a bit of whole rye which is in the culture.

There are in addition some prunes (Dried/Pitted), grated ginger, and chopped almonds as add-ins that provide a nice flavor and texture to this bread.

I'm using a large pullman pan (15-3/4" x 4" x 4").

This is my 1st attempt making this bread.

Changes/Recommendations - When I make this bread again I will use dehydrated prunes, the ones I used were to soft and broke down a little bit when I was mixing. Also I'll reduce the amount of rye flour by 30% in the toppings.  I had an excess after rolling the loaf in the toppings and added it on the top after placing the dough in the pan which was to much.

 

Tasting Notes

Crumb - Sour/Dairy with notes of plain yogurt, a blend of the prune and ginger make for nice tangy/fresh fruit notes.

Crust - Roasted - tasting of a dark deer and almond.

Grain Character - Moderate - like cooked oatmeal.

Day 1 flavor was nice but a little muted, day 2 the flavors really had time to mature and became more pronounced. This is a really nice bread which I will be making again.

Recipe and Process are below for those that are interested.

 






December 29, 2022 - 3:26pm
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CalBeachBaker

Valais Rye Walliserbrot (Switzerland)

Today's bake: Valais Rye   Walliserbrot (Switzerland)

The Rye Baker by Stanley Ginsberg

This bread is made from a majority of  medium rye flour, some Rye (Meal - Coarse) and 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The walnut pieces and sunflower seed, course rye meal add-ins provide a nice addition to the texture of the bread.

I'm using a large pullman pan (15-3/4 x 4 x 4)

This is my 9th attempt making this bread

 

Tasting Notes

Crumb - Sour/Dairy with notes of plain yogurt

Crust - Roasted - tasting of a Dark Beer

Grain Character - Moderate - like Cooked Oatmeal

Recipe and Process are below for those that are interested.

 


 



 

December 25, 2022 - 10:22am
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CalBeachBaker

Madras Curry and Raisin Loaf

Today's bake: Madras Curry and Raisin Loaf

Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School

This bread is made from a majority of  bread flour, some 100% Stone Ground Organic Durum 100% Extract and a bit of whole rye which is in the culture. The Madras Curry and Raisins add-ins really dominate the flavor of this bread with the durum flour mostly contributing to the crumb texture.

This is my 1st attempt making this bread and I am still trying to dial-in the following:

  1. Optimal scoring - mostly depth to maximize opening

I  like this bread but will probably increase the Madras Curry percentage a little when I bake it again.

Tasting Notes

Crumb - Sweet/Dairy with notes of milk

Crust - Raisin - due to the raisins - really nice and not to sweet

Grain Character - moderate with a taste of cooked spaghetti

Recipe and Process are below for those that are interested.





 
December 22, 2022 - 8:49am
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CalBeachBaker

Hazelnut and Fig Levain

Today's bake: Hazelnut and Fig Levain

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of  bread flour, some 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The Hazelnut, Fig, and Anise add-ins really dominate the flavor of this bread.

This is my second attempt making this bread and I am still trying to dial-in the following:

  1. Correct amount of steam for my little gas oven
  2. Dough shaping
  3. Optimal scoring

I really like this bread and will definitely bake it again.

Tasting Notes

Crumb - Sour/Dairy with notes of plain yogurt

Crust - Fruity - probably as a result of the fig add-in

Grain Character - moderate with a taste of cooked spaghetti

Recipe and Process are below for those that are interested.





 

December 3, 2022 - 12:27pm
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CalBeachBaker

Semolina Bread

Today's bake: Semolina Bread

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.

Tasting Notes

Crumb - Sweet/Dairy with notes of butter

Crust - Toasty with notes of malt and nuts

Grain Character - moderate with a taste of cooked spaghetti

Recipe and Process are below for those that are interested.

 

 

 

 






November 23, 2022 - 8:48am
CalBeachBaker's picture
CalBeachBaker

Orange & Vanilla Sourdough

Today's bake - Orange & Vanilla Sourdough

This bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved.

 

Tasting Notes

Crumb - Sweet/Dairy with notes of milk, orange, and vanilla

Crust - Resinous with notes of french roast coffee beans and vanilla bean

Grain Character - moderate with a slight taste of cooked oatmeal

Recipe and Process are below for those that are interested.

 

 
November 16, 2022 - 3:26pm
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CalBeachBaker

Roughe de Bourdeaux & White Whole Wheat Sourdough

Today's Bake

Roughe de Bourdeaux & White Whole Wheat Sourdough

Based on: Tartine - Book No. 3 by Chad Robertson - White-Wheat Blend (Ode to Bourdon)

I've become interested in milling my own flour but before I took the plunge I purchased some Roughe de Bourdeaux freshly ground flour from Barton Spring Mill (https://bartonspringsmill.com/products/copy-of-rouge-de-bordeaux) to check it out.

This is a dense mostly whole wheat bread that I am quite happy with and will put into my regular rotation.

Tasting Notes

Crumb - sour dairy with notes of plain yogurt

Crust - toasty with notes of nuts and malt

Grain Character - moderate with a slight taste of cooked oatmeal

Recipe and Process are below for those that are interested.




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