This is a new version of a recipe I made a while ago. I replaced around 30% of the high gluten flour with fresh milled and sifted whole wheat flour and used First Clear flour instead of High Gluten flour. I added some cheese on top of some of them just to make it interesting. I also added some extra water which the thirsty whole wheat gobbled up.
For the water in the main dough I used ice water.
I used fresh milled and sifted durum flour for this bake. My wife had made a big pot of rice with mushrooms that I've been eating all week as a side dish and I've been meaning to make a rice bread and also a mushroom bread, so here goes.
I did not use enough water in this bake and only had around 56% total hydration which ended up being way too low and caused the crumb to be very tight. I have adjusted the formula to reflect what I should have used.
I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while. This method never fails to deliver a soft tasty bun. The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.
For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.
The end result was a soft, flavorful roll perfect for a burger or sandwich.
I haven't made a rye bread in a while and I wanted to a nice moist one that would be good for sandwiches. The addition of the ricotta cheese and mashed potatoes made for a super moist crumb and the corn flour added a very interesting flavor profile.
I was very happy with the flavor on this one and love the moist crumb. The onions always go well with rye of course.
Give me a good loaf of bread and some cheese and I'm good to go. This bake kicks up a porridge bread with 2 different kinds of cheese.
I added some lemon zest to the porridge which gave the bread a nice subtle citrus flavor and it went great with the smoked Gruyere and Havarti cheeses I used in the main dough.
I also added some almond flour to the porridge for a little extra nutty flavor and some sesame seeds on the outside for some extra crunch.
All in all the crumb was nice and moist and the cheese ....not much more to say :).
This is another version of German style rolls which were inspired by a recipe adapted from Karin Hanseata's blog. The original version uses yeast and 100% 00 flour. I added some freshly ground durum flour to this version which gave it a nice nutty flavor. They are a little more dense than the 100% 00 version, but were very tasty, perfect for sandwiches and burgers.
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This is a new version of an older formula using a starter instead of yeast. I also removed the honey that was in the original and used fresh milled rye flour.
I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.
I love porridge breads. They are so moist and flavorful I never tire of making or eating them.
I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge. I think it just added an extra layer of flavor and was worth trying.
I also used beer as part of the liquid in the main dough. This one was extra hydrated and was a little challenging to shape the next day. Next time I would shape it right out of the refrigerator instead of letting it sit out for an hour.
This was a pretty simple bread for me, with 80% freshly ground whole flour between the spelt and the whole wheat.
The ricotta cheese added a nice softness to the crumb.
The bread turned out great with a nice whole grain flavor and made perfect grilled bread.
Formula
I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge. I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and oat bran. For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.
