Blog posts

I made a batch of pizza dough balls last night for next week's and it just occurred to me to steal one to make a baguette this morning, which is exactly what I did. It had 20% WW, 30% whole grain Kamut, and the rest was with bread flour. My pizza and baguette doughs share the same recipe except the pizza dough had a lower hydration and less developed, all made with a 95% biga and a 5% SD starter. I was very pleased with the expansion in the oven, which had twice the height and roundness of a 50% rye loaf I baked yesterday.

I was looking for something different that included cranberries and found this: https://www.thefreshloaf.com/node/66533/cranberry-poppy-seed-and-grapefruit-kamut-sourdough. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife.  Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component.  The grains were milled to pass through a #40 sieve.  Result was about 95% extraction.  The bran collected was then scalded and used in the final mix.  Real happy with how they turned out externally.  Nice blisters and bloom.  On one of the doughs, I tried using a modified version of Danni's shaping method to use with

Two days ago, misinterpreting what Dan was after, I posted a Pullman loaf that baked up short and dense.  With the feedback from several folks, a few YouTube videos and a consultation with Mr. Hamelman via his book, I made a series of changes, seemingly all for the better.

About this bread (in Russian and in Polish) :

https://registrr.livejournal.com/102092.html

https://przepisynadomowyserichleb.blogspot.com/2018/11/wiejski-chleb-zytni-staropoleski.html?m=1

This is one of my favorite breads to make. Very low tech and suits perfectly my own simple style of baking

Opinions please.  Is there a difference in loaf flavor improvement depending on which pre-ferment you use?  Polish,  Biga, etc.  Thanks. Jim

Hi everyone,

Here's my response to the Community Bake - Rye Bread, the Franconia Crusty Boule  /  Frankisches Krustenbrot (Germany) from The Rye Baker by Stanley Ginsberg

I am quite pleased with this bake. I really enjoy the added bread spice called Brotgewürz however the next time I make this bread I'll increase the amount. I can see how this bread goes with savory foods and dark beers and veined cheeses.

An additional photo and the recipe and process for those interested.

Jan. 28, 2022. 83rd bake.  3rd take on Denisa's formula.  2nd bake for the Rye Community Bake.

Her formula is here: https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

1st take was in a regular bread pan that was too big. It used store-bought stone-ground whole rye flour, and no bread spice. https://www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye

Otherwise known as South Tyrol Farmers' Bread

I made this a while ago but it wasn't entirely successful, turning out a bit "solid". The recipe calls for Austrian T960 flour which I think is the same as German T997.

The first time I made it I used home milled wholegrain rye sifted at #50. This time I had planned to use Shipton Mill T997 light rye, but it was out of stock and I was sent Doves Farm white rye as a substitute - a bit whiter, but close enough.