Blog posts

I just received my delivery of 25 pounds of spelt berries so obviously I needed to use some in my next bake.

I combined the fresh spelt sifted once after milling with my Mock Mill 200 with some French style flour from KAF, left-over mashed potatoes, pecans and fresh cherries.  I made one big miche this time and was very happy with the results.  The crumb is nice and open and moist and the 57% spelt in this formula really shines through with a nice nutty flavor to go along with the pecans.  This one is a keeper and worth trying.

Baking when your environment is 10-15F warmer is just no ok sometimes - 30 minute proofing give you just enough time to prep - i want 68F ambient back please - Blech ! These are my yeast on salt hypothesis -> experiment as a corollary to Abe's recent proving that starters don't give a hoot if salt is introduced - yeast was on fire today.

https://stanton-finley.com/weblog/whole-wheat-sourdough-bread.html

Formula note: The final dough flour: The 1/2 white bread flour is just that, 1/2 white and 1/2 whole wheat. Making the flour 5 oz white and 5 oz. whole wheat. Along with the other flours. The combined flours are mixed with the proper percentage of water, then to rest.

The Roadside Pie King

Am I crazy to serve baguettes to French cousins? Probably, but oh well! Family dinner coming up tonight and I was asked to bring bread for the cheese course. I am bringing a loaf of my flat 4 grain bread ? but since that wasn’t my best effort and my mom prefers baguettes, here they are. 

I used this recipe as it has been good to me in the past. Scoring could be a lot better but I am quite happy with the shape. 

Focaccia is one of my favorite bread. It’s not hard for someone to understand why after learning about my love for salt.

Sun-dried Tomato Olive Spelt Focaccia with 25% Sprouted Red Wheat

Dough flour (all freshly milled):

130g      65%       Whole spelt flour

3rd batch

Same approach and this time I put the dough into the wine cooler at a warmer temp at 8C to see whether I get those nice bubbles as Joze does. No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit like battered fish...huh.....

This is something that I made a few months ago when I wasn't actively posting. I almost forgot it until I saw it again last week so I thought of posting it. These were inspired by Kao Bao Zi, meat filled buns baked in a tandoor oven from a specific region in China.

550 dF convection bake with Pizza Stone.

• 15% half whole wheat sourdough starter
• 5% whole wheat
• 80% all purpose flour
• 70% hydration

Bulk ferment for 2 hours in fridge and 2 hours at room temp. 

used parchment paper to make sliding pizza onto stone easy.