Isand66's blog

I dare you to say that 10x fast!

This one was made with fresh-milled Butler’s Gold and Spelt from Barton Springs Mill. The rest of the flour was King Arthur bread flour.

The caramelized onions were cooked in my mini-slow cooker overnight. I drained them in a strainer to remove as much excess liquid as I could, and used the onion water as part of the water for the main dough.

I used a generous amount of cheese in this bake, combining shaved Parmesan and 10-year-aged Vermont Cheddar, both cut into small pieces.

17Jan

Made with roasted sweet potatoes, fresh milled durum, fresh milled Blue Hopi corn flour and King Arthur bread flour.

I was happy with the nice purple flavor.

I usually have a higher % of fresh milled than this bake, so I was expecting a more open crumb. I’m so afraid of over-Fermentation using FMF that I could have pushed bulk to 75-85% easily and achieved a more open crumb.

Either way, it’s a flavorful bake.

1Jan

20Dec

Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The last bake had a higher percentage of bread flour than I’ve been using lately. This one, I went back to almost exclusively fresh-milled flour. The total percentage was 88.46%!

Marquis Whole Wheat-Durum with Greek Yogurt Sour Dough

14Dec

Made with fresh-milled Marquis wheat milled from Barton Spring Mills berries, as well as fresh-milled durum.

I added some fresh made Greek yogurt which added a little extra tang and softness to the crumb.

6Dec

Made with fresh-milled Rougue de Bordeaux wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk. The ricotta cheese adds a nice softness to the final crumb.

I love pecans so this was the perfect pairing with the cranberries but feel free to use walnuts or any nut you desire.

6Dec

I dare you to say that 3 times fast! My wife made some fresh Greek yogurt, so I decided to use the whey in place of the water in the main dough and also add some yogurt to the dough as well.

I love the way the scald creates a soft, fluffy crumb. I used some fresh-milled Hopi Blue Corn and Butler’s Gold Wheat ground into flour using my Mockmill 200.

Purple Potato WW-Spelt Ricotta SD with a Corn Flour Scald

16Nov

I have not made a porridge-style bread in a long time. I enjoy the flavor a good nutritional porridge adds to bread.

I decided to really take this one to the next level and used heavy cream for the liquid in the porridge. The heavy cream really adds a rich flavor to the final dough, especially combined with all the hearty grains in the 6 Grain mix, which includes barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes.

Made with KAF bread flour and FMF whole wheat. The buttermilk adds a little extra tang, and the fresh-milled whole wheat adds some nice flavor.

The dough was mixed in my Ankarsrum and bulked to 25% and finished overnight in the refrigerator. I baked them in my electric non-stick skillet with the cover on. Each muffin was dipped in cornmeal before baked.

I was very happy with how flavorful they are and how the nooks and crannies came out.