Blog posts

I laminated a chocolate brioche dough layer at its ends.

JR posted his Chocolate Sourdough bread and it inspired me to give it a try. Two changes were made. The salt was reduced to 1.8% and 3% honey was added.

The chocolate paste tasted very bitter, so just enough honey was added to offset the bitter. But not enough to make the bread noticeably sweet. 

I decided I should be more than an occasional commenter on forum posts so thought a formal introduction would be a good way to kick off my TFL blog. I most especially would like to reduce the bloat of the community bake threads so will post a link once to CBs if I participate but try to keep any discussion channeled back here. Worth a try anyway.

The last time I made this bread, I said I'd definitely make it again.  That was two years ago.  Two years!  At least I got back to it faster than MacArthur got back to the Phillipines.

About a month ago, I reviewed Daniel Leader's Living Bread.  In passing, I mentioned that I had baked one bread from the book and would post about it separately.  Well, finally, here is the promised post.

Friday Feb. 5, 2021.

This is my 2nd loaf in the Semolina/durum Community Bake. Previous loaf here: https://www.thefreshloaf.com/node/67295/36th-bake-02032021-100-durum-fiber-wala

The goals here are to use mostly whole grain durum with a portion of bread flour to get a better crumb, and  to use enough sourdough starter and instant dry yeast to bake it tonight.

I was very fortunate to be given a quantity of fresh figs that i wanted to use in baking, unfortunately my first attempt proved to be a failure.Yes i still have them occasionally too.

I have been very busy with work the last week, so when I thought I found a time window where I could back I jumped on the opportunity. The idea was to build a quick levain in the morning from the refrigerated starter, go to work for a short time, and then mix the dough when I am back. As you might have guessed, I needed much more time at work than I anticipated, and basically my 1:1:1 levain spent ~9 hrs at 24°C, which is of course way too long. It was clear it had peaked a long time ago by the time I was home (although not sure how long it needed to peak exactly).