Blog posts

No Knead Spelt and Rye Bread (77% hydration)

Poolish:

• 50 g Spelt Flour
• 50 g Dark Rye Flour
• 50 g AP flour
• 165 g Water
• 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

Made with 80% white wheat and 20% Einkorn both fresh ground and chia seeds. It is leavened  with a combo of sourdough and yeast water. One of the best loaves made lately, of course they all are my new favorite at the moment

well for once I am a bit early. I was rebuilding my starter yesterday and thouhgt "there is enough to build a levain for Pal's challenge" so I did.

Spiced English Muffins.

never made these but loved the ones I bought a few years ago. So I used Wild Yeast's recipe and added cinamon and raisins.

Sponge

110 g 100% hydration starter (made at 2 pm)

160 g flour

100 g whole wheat flour

276 g low fat milk

mixed at 8 pm and left on bench overnight.

this morning at 8 am added

75 g flour

3/4 tspn salt

1 tspn baking soda

Well, I am chuffed. I've been working on version of 'beer' bread that has all kinds of good things in it. I've been inspired by several people (Cedar Mountain, danni3ll3, dabrownman among others) and was also spurred to action by a happy little relationship. My regular beer bread is mostly white flour with a poolish starter made from my husband's pilsner-style beer. The place where he gets his beer making supplies (has been for about 30 years) asked if he could bring in some bread to see if they could sell it, and that worked out well.

Hi there

I am new here, but over the last 3 months I have been following you blog posts and must say always very impressed with the well thought out answers :)

So I thought I would jump in with mine.

I have a question about the colour of my baked sourdough loaves.

Hi there

I am new here, but over the last 3 months I have been following you blog posts and must say always very impressed with the well thought out answers :)

So I thought I would jump in with mine.

I have a question about the colour of my baked sourdough loaves.

Time for some holiday breads and I've just tried my hand at Norway's entry to the Best Christmas Bread competition. And even though it doesn't blow you away with richness like panettone nor is as indulgent as Stollen, I must say it will be my favourite for Christmas breakfast. Toasted and buttered!