Blog posts

Ok, so I redeemed myself. After my soupy batch of about 20lbs of cinnamon oatmeal raisin dough was put to sleep in the fridge to figure out how to best go about dealing with it another day, I pulled out the soaker/starter for my volkornbrot. Threw them together with some flour and water. This is the first time making this. Also the first time working with my fresh ground flour.  Mini and I had discussed the idea this afternoon, AFTER I had already started soaking my quantity of flax seeds and rye chops. I fed the rye starter rye meal the night before.

...or what I was building rather than baking last weekend:

Next come the roof joists ...then the walls.  The result will be a 14' by 12' combination greenhouse and garden shed!

Brian

Hey All,

Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!

Tim

Ingredients:

Levain:

100g AP

50g SD starter at 60% hydr.

50g Water

Final Dough:

374g AP

314g WW

468g Water

14g Kosher Salt

200g Levain

1/4 tsp ADY

1371g Total Dough Yield

Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long.

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!

Tim

Ingredients:

700g AP

Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the  German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment

This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:

Recipe:

SOAKER:

500g Sifted Whole Wheat (high Extraction) Flour

350g Water

1/2 Tsp Sea Salt

BIGA :

500g All Purpose Flour

350g Water

1 Tsp Instant Yeast

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Hey All,

Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!

Tim

Ingredients:

350g AP

150g WW

150g Firm SD Starter at 60% Hydration

450g Water

120g Raisins

100g Granola

My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)