CalBeachBaker's blog

Today's bake:   Sourdough Bread-Prebiotic Leaven ~100%Whole Wheat

Source:   CalBeachBaker

Notes: 3 loaves 

2 @1250g, Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

1@ 2500g, Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM)

Substitutions: None

Today's bake:   Sour Ring Bread -  Hapanleipa (Finland)

Source:   The Rye Baker by Stanley Ginsberg

Notes: Increased TDW From 1969g to 2000g

Substitutions: None

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: 

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: 

Today's bake:   Brotgewürz Rye-Wheat Bread

Source:   CalBeachBaker

Notes: 

•  None

Substitutions: 

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: 

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: 

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  

Today's bake:  SESAME SEMOLINA (really durum but that was the title)

Source:  BBGA -  MARC LEVY

Notes: 

1. 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

Today's bake: Vegan No-Sugar Banana Bread (Sweetened Only with Bananas) 

Source:  ChatGPT

Notes: 

From: 900g -  7.75x4x4 pan 
To: 1800g - (2) 7.75x4x4 pans

Substitutions: None