Blog posts

Just baked my second loaf of sourdough bread yesterday. Turned out better than my first. The recipe was taken from the Weekend Bakery. I love the fact that they use a rye sourdough and some whole wheat flour to bump up the flavour. I must say I find bread baking extremely therapeutic (just as I do with baking pâtisseries, cakes etc) but despite being a newcomer to the world of bread baking I am finding myself enjoying the process more by the week. The smell of nicely fermented dough is so invigorating.

To quote my university hymn “Time like an ever rolling stream” (well, and it originally went on to say “bears all her sons away” which made the whole thing problematic once those of us with the double X were finally allowed to roam the Dear Old Place’s hallowed halls – but that is another story…) and it has been quite a while since I posted part one of this saga. (The rocks and bumps over which the stream has rolled is yet another story – suffice it to say, a long one.)

San Francisco-style Sourdough Bread with Walnuts and Figs

March 3, 2013

I've been experimenting with a 3-day ferment using a biga/poolish (what ever you call it) and finally have some loaves that are approaching what I'm looking for.

Unlike the folks who are looking for "lighter, fluffier" bread, we like nice chewy bread with body and flavor. I've been playing around with Ken Forkish's Flour Water Salt Yeast, and here's what I've come up with.

(Sorry for the fuzzy iPhone quality, but you get the idea...)

Formula and processes:

after reading last couple of week's blogs.. lead me to experiment with new ingredients.

with kiki's help, she gave me this tutorial website on yeast water http://www.youtube.com/watch?v=w-GmnAD4J7E

started soaking my raisins with water in a clean jar as showed in the video. to my surprised it work wonderfully.. on the 8th day i used it to make this bread. mixed 75gram yeast water with 75gram of bread flour, left it 8 hours in room temperature to mature. 

my formula

In October, 2011, I baked a bread I called “pugliese capriccioso.” The formula was based on my best understanding derived from reading formulas in American books of what typical breads from Apulia are like. I baked another version, differing in the use of a firm starter (biga), in February, 2012. I remain unbiased by personal experience of the authentic bread, but the breads were good. Several other TFL bakers have made these breads, and all those reporting found them good as well.

These are simply scrummy and a great addition if you want something a little different for Xmas nibbles.

Now that Xmas has past....Maybe easter nibbles or just nibbles in general:)

Delicious

You can have them as is, with hot sweet tea or my fav black coffee with the consistency of tar:)

You can also use them for dipping in dips, sauces etc..

I was bored so I messed around with making a heathly tortilla with ground Lentils and White Whole Wheat Flour

Thanks Luciana for posting this recipe.

Gotta love chocolate!

After 4 Fresh Loafians recent trip to KA flour where they took the rye class from master baker Jeffrey Hamelman and the recent spate of posts on altus, my apprentice couldn’t help but devise a baking test to see if we could tell the difference, taste wise, when altus was added to a high percent rye and 100% whole grain bread.

Perfect bread holder for home made Pate Maison.