Isand66's blog

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.

Made with fresh-milled Star Dust Whole 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.

This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.

I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.

Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.

My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.

Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.

Purple Straw is a soft white wheat that is not normally used for bread. It is called a Colonial Era honeyed wheat and hasn’t been around for over 50 years. I combined the fresh-milled Purple Straw with KAF high-gluten flour, and it worked perfectly. The Purple Straw is not easy to find right now. I bought mine at Barton Springs Mill a while ago. If you can find any, make sure to give it a try.

Considering I somehow managed not to hit the start button on my stove and baked these at 540°F instead of 450°F, they came out pretty good .

Made with fresh milled whole wheat, spelt, and blue corn flour. Freshly milled corn flour smells amazing and is unlike anything you can buy in the store.

I made a similar version of this last month that came out pretty well, so I wanted to try another version of it.

Last time I didn’t make enough dough to fill both of the new, smaller size square bannetons, so I increased the total dough weight by about 25% which ended up working pretty well.

I love the way the scald helps promote a soft, fluffy crumb. I used some fresh milled Danko Rye and King Arthur Baking 6 Grain Blend, which contains barley flakes, rolled oats, rye chops, malted wheat flakes, millet, and quinoa flakes for the scald.