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 After a martoonie or two and an early night, Tuesday  8:30AM found a very large crowd of bakers and imposters ready to listen to Craig Ponsford and Jeffrey Yankellow talk about the science and application of sourdough based pre ferments.  Both seemed somewhat subdued and I was reminded of a quote about folks in another party town who made an early morning appointment.  When they rolled into the restaurant for breakfast they remarked to the waitress that their counterparts were late and they could have used that extra few minutes to gently recover from the previous eveni

There's no doubt about it - Pflaumenkuchen (German Plum Cake) is my birthday cake. In the beginning of September the first prune plums show up on the market just in time for my birthday.

My birthday party was always arranged by my grandmother, my Omi, who invested all her love and imagination in coming up with games and other entertainment for me and my friends. She definitely was my role model on how to make a child's birthday party a huge success!

For this weeks bake I wanted a loaf that had some seeds or nuts as a component as well as one using a levain so Hamelman’s Sourdough Seed Bread seemed to fit just what I was looking for. The formula uses a liquid levain at 125% hydration for the leavening and never having used the liquid type in any previous bakes I was curious to try it out to see how it would differ from a stiff levain in terms of fermentation and flavour. The seeds that are called for are sunflower, sesame and a cold soaker of flax seeds.

I gave this recipe a try over the last couple of days. Here is my report!

First of all, OF COURSE I had to tinker with it. I cut it in half, and converted to rough volumetric measurements.

• 1/4 cup cracked wheat, well toasted in
• 1/4 cup water just off the boil

soak soak soak

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The favorite pan bread of my kitchen

http://www.brightbakes.wordpress.com

Cathy B.

I have made this bread a few times. I'm a fan of savory breads and this one has everything I like. The Romano cheese is a strong component that can be adjusted to taste. I have backed off the percentage to allow the other flavors to survive and make themselves known. The celery is a surprise. The first time I made this mix I was expecting the celery to be crunchy after baking, but it wasn't at all. The overnight soaking of the flax brings a hearty flavor that is unique and delicious.

So this is my last bake of the week...  Rustic slabs...  These are very large loaves weighing between 790g to 830g after bake and are about 15" long x 6" wide x 3 1/2" tall .  The total dough batch was about 4kg...  They contain 5% rye, 10% WW and 85% AP at 70% hydration.  I also used a 10% of my storage SD starter.  Enjoy!

Tim

Necessity is the mother of invention (or at least tweaking), right? It certainly is around here! I came to TFL (naturally) to find a solution to my problem: there was no more sandwich bread in my house. This is about as big a problem as no running water. My middle child is addicted to peanut butter sandwiches, and since she has a limited number of "healthy" foods she likes, we encourage her to eat them. (She's autistic; trying to get her to eat food she doesn't like/want is... well, next to impossible.

Monday 8:30 AM (Hey! This is like work!) saw a room full of bakers and imposters gathered to hear a lecture on commercially yeasted pre ferments from Didier Rosada and Jeffrey Yankellow.

I don't think it is fair, nor do I think it is possible for me to record the entire content of this two and a half hour lecture in this blog.  However, there are some highlights that bear reporting.

I found in the internet very few recipes with diastatic and non-diastatic malt. So I made a few experiment, which in the end gave a very successful result.

Ingredients: