Blog posts

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 A loaf of sprouts made the flour for this bread.

Tuesday is recording day….my husband is part of a duo that plays German music in the area and they are recording their second CD. Our son, who is also a musician and is graduating from college with a degree in Music Production Technology, is recording them. Consequently, I get to feed them. My husband’s partner loves Pumpernickel bread and is always requesting it….so today I’m baking two different recipes. Oh and in addition we will be having Weitzenbrötchen. A trip to the German butcher will round out the menu planned for “Abendessen”.

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh

Came across this recipe by Teresa Greenway.  although it is a white loaf it was delicious.  Double hydration worked easily and dough was fairly firm and easy to shape at 68% hydration.  Overnight retard as per recipe, only needed hour and half to proof then baked. Have no DO so steamed up oven well and happy with the result.  Will make this again for sure - just wanted to keep on eating it!

Crumb shot of small boule

Don't want to burn out on them :)

The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.

Enjoy!

(a bit of repost of my introduction on the forum, but wanted to save this bread on the blog as well)

Bought Tartine recently and in an effort to get my basics down I figured I'd drop all the sprouted grains, seeds and nuts for a while and go all basic.

I'm still baking with the Italian flour we got from Mulino Sobrino a couple of months ago. When heading back to Italy end of April I'm thinking I should get myself another batch for the coming months after we've wrapped up in our mountain refuge.

This bread is a riff on Josey Baker's "Dark Mountain Rye" - I omit some of the seeds he uses (sesame), and incorporated lots of sprouted rye in its place. It is incredibly popular at the Cafe I bake for. Shoutout to JB for the inspiration and letting me hang out and get my hands on the dough while I was in San Francisco.

Keep in mind that that formula below is for 2 9x4.5" loaves.

Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.

Here's how I made it

Levain build one 

• 20g rye chef
• 50g fresh ground hard red
• 20g water

Levain build two