Isand66's blog

Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich

I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.

I used dehydrated onions, which were added to the rye scald.

I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.

Well, there’s nothing like taking your dough out of the proofer to do a S&F and then forgetting to put it back in to proof!!

Thanks to my senior moment and the need to go to bed, I put the dough in the fridge overnight to finish bulk. Naturally, it went from a targeted 50% rise to around 90%.

The dough was definitely over-proofed, but after shaping and refrigerating for around 10 hours before baking, it still came out pretty good. I used whole eggs in this one purposely so the crumb was a little drier than with just egg yolks as intended.

The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.

I added some feta to the levain build to give it a little extra feta flavor.

The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.

The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.

26Apr

I wanted to add the nutty flavor of pecans without using chopped or whole nuts in the bread, so I decided to pulse some pecans with my mini-food processor into a meal. It really added some wonderful nutty flavor to this bake.

12Apr

Who doesn’t like cheddar cheese and cherries? Make it smoked cheddar and add egg yolks and 80% fresh milled flour, and I’m in heaven.

I used one of my favorite grains from Barton Spring Mills called Butlers Gold which is a hard red winter wheat, and mixed it with some fresh milled spelt. The whole wheat was milled and sifted with a #30 drum sieve and remilled and sifted with a #40. The spelt was only sifted with a #30 and milled twice.

Made with fresh milled flour except for some KAF bread flour in the levain. Mixed in my Ankarsrum and open baked with steam.

I added quite a large amount of purple potatoes, which, along with some Greek Yogurt, brought the overall hydration to around 110%. I’m surprised that the potatoes had zero purple coloring. I guess sweet potatoes work better in that regard.

The crumb is moist and open, and the flavor is fantastic. Next time, I would hold back some water to make the dough a little bit more manageable, but overall this one’s a keeper.

29Mar

If you don’t like onions, this one’s not for you!

I made caramelized onions in my slow cooker and used the water left over from the crying onions as part of the dough liquid. I used fresh milled spelt and Marquis whole wheat.

I definitely went overboard with the hydration on this bake, and I also let the bulk go too far. Spelt doesn’t do well if overhydrated, and it made shaping a little difficult.

29Mar

I love buying the Harvest Grain mix from Trader Joe’s. It makes an excellent side dish and is flavorful and healthy. It contains Israeli couscous, orzo, baby garbanzo beans, and red quinoa, which I cook in chicken stock and little oil. I have wanted to incorporate the cooked grains in bread for a while, so here you go!

22Mar

One of my favorite ways of making healthy potatoes is to partially boil them in salted water and then toss them in olive oil with some spices. Then, I place them on my pellet smoker until they are nice and crisp with a slightly smokey flavor. They are good enough to eat by themselves. I decided to prepare some purple sweet potatoes in this fashion and had enough left over to use in this bread.

This is my entry into the Freshloaf.com Community Bake Flatbread challenge. About a year ago another baker on TFL, Tom Passin (Tpassin) posted a yeasted version of this unique style of flatbread here. He goes over some of the history of the bread and has some cool links with videos. There are many ways to make this one with different styles.