Isand66's blog

I really loved the way the first version of this bread came out but I wanted to change it slightly and see if I could make it even better.

The only changes I made was to build the levain using Durum flour in a 2 step build.  I also used garlic infused olive oil instead of plain olive oil.  I also used a new proofing basket I just purchased which fit the amount of dough produced perfectly.

The results were excellent.  I like the flavor and creamy texture the increased durum starter imparted on the final bread.

    This recipe is adapted from the book "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg.  The original recipe is a straight dough made with yeast and I changed it up to use a white sourdough starter.

Bialys are mainly a New York kind of thing, and if you have never had one you owe it to yourself to bake some and you will never look back.

Most of the breads I bake need to rest 1 to 2 hours before eating, but with these you can feel free to slather on some butter or cream cheese when they just come out of the oven.

      I was in the mood for a nice Durum loaf and figured I would use the Tangzhong method to lighten it up a bit.  I've used this method for rolls several times but not on an actual loaf.

I have to say this simple recipe turned out amazing with a nice thin crust and moist and open crumb.  This is one of those breads you can just eat with some butter or cheese or olive oil and call it a day.

I highly recommend you give this one a try.  It makes great toast, grilled bread and sandwiches or goes well with some "Italian Gravy"!

These may not be the prettiest rolls I have baked but they sure are chock full of nuts and cherries and super moist from the porridge as well.

I'm always on the lookout for something new and different when I visit specialty markets.  The other day I found some red lentils at the market and figured it would be worth trying them in a bread.

I wanted to make some sandwich rolls using my SD starter instead of yeast like I have been doing recently.  I also wanted them to be soft and fluffy so I used a Tangzhong method as well as Caputo 00 style flour and Durum.  Naturally some butter and ricotta cheese needed to be added because they usually make a good addition to any roll recipe in my opinion :).

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I love any bread made with Durum flour so I figured it would be a good idea to combine some fresh ricotta cheese along with a Durum starter and a porridge made with rolled oats and pearled barley.

     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn't have a lot of time since she asked me Friday afternoon.

Bacon, Potatoes and Cheese....what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.

I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.