Isand66's blog

In honor of my 16 Year old  Mookie! This one was made with high extraction freshly milled whole wheat, spelt and rye with a little bread flour mixed in.

The crumb was nice and open and it tastes amazing.

I like using the whole potato skin and all and just chop them up in my mini food processor. It makes for a soft crumb and the bread will stay fresher longer.

I needed some nice semi-soft rolls for burgers and hot dogs. These are not like those air-whipped supermarket rolls that are so soft and tasteless but are the perfect consistency to hold a juicy burger or some natural casing hot dogs.

I decided to follow my new method of taking the dough temperature, measuring the rise for bulk, and then shaping and refrigerating for at least 12 hours before baking. The dough was allowed to rise to 30% at 80 F.

I used fresh milled and sifted Butlers Gold whole wheat along with some KAF bread flour, egg yolks and butter.

I made a version of this a week before and completely over-hydrated the dough and ended up with an unintended super sized ciabatta :).

This is another experiment with trying to find the right timing for bulk fermentation using mostly fresh milled flour. It ended up pretty good but still a little over-proofed.

These were made with freshly ground soft white wheat Purple Straw grain berries which is a heritage grain. This is another unique and hard to find wheat berry from Barton Springs Mill. It is not really meant to be used in bread, but rather biscuits, pancakes, pizza etc. but I wanted to try some in rolls. From the site:

I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons, covering and putting it in the refrigerator for 12 hours and baking right from the refrigerator.

One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.

Grilling season is upon on us!  The weather is finally feeling like spring so some tasty rolls are in order for burgers and other tasty sandwiches.

I made a sweet levain by adding some dark maple syrup (the real stuff only of course) to some KAF bread flour and my stiff starter.

For the main dough some fresh milled Rouge De Bordeaux whole wheat was sifted and milled twice along with some fresh milled spelt which was  sifted  once and milled twice.  Some  more KAF bread flour rounded out the flour mix.

My wife recently bought me a Traeger pellet smoker for my birthday and I decided to smoke a brisket for its maiden voyage. I needed a nice deli rye to make a killer smoked brisket sandwich and this bake didn’t disappoint!

It's been a while since I made a bread using eggs. I wanted to make something using fresh milled durum as well and included some freshly milled Stardust whole wheat from Barton Springs Mill.

I love cherries so I added some dried cherries that I soaked in water to rehydrate them and used the water in the main dough. I've recently read on a Facebook post that using freeze-dried fruit is actually the best way to go. I will definitely have to try that soon. In any case I should have doubled the amount of cherries as it wasn't nearly enough.