Blog posts

I can't find a supplier to make multigrain bread. I need a multigrain mix to add to dough. How can I do it myself?

When I first began baking sourdough I followed the experts formulae to the letter. Most prescribed 2% salt. Frankly, I was disappointed with most of the mostly (or entirely) White Flour formulae, especially those that included up to 10% Whole Wheat flour in the mix. They were too bland for our palettes. Along the way I discovered overnight hydration, at cool temperatures, developed both flavor and the desired crumb.

Found an interesting article on some research and development.

In The Battle Between Health and Taste

Hope you enjoy. :)

After my shopping spree at a local grain mill yesterday, I was in the mood to experiment with some different flours.  I had some left over buttermilk in the fridge from my Danish Rye bake so I decided to make my (ever popular in these parts) buttermilk pancakes but with organic spelt flour.  I was a bit on the careful side and opted to still keep 1/2 cup AP flour in the recipe.  These turned out so well that next time I might even eliminate the AP flour all together.  As a note, the apple topping pairs VERY well with these so don't omit if you have a choice.

Just after the new year, I had a delicious pan con tomate served on pan de cristal at a tapas restaurant. I wanted to give this bread a shot at home. Its properties are unique - the crust is shatteringly thin, and the crumb is so airy it barely exists at all. Prior to serving, it is toasted until crispy. Though its structure resembles that of a rustic ciabatta, it is not chewy but light and crisp.

Just started trying to learn how to bake bread.  

First book purchased was the Kindle version of The Fresh Loaf Pocket Book of Bread Baking.

This weekend, I tried making the Rustic bread from this book.

To my amazement, the loaves turned out great.

[URL=http://imageshack.us/photo/my-images/502/loaf.jpg/]

Bulk fermentation is done when a dough is strong enough to remember its shape after baking.

So good I came back for more!

Made in a different oven. I wanted a more boule like shape so I also applied a single stretch & fold and shaped it before the 45 minute rest. Slightly denser crumb and height but nothing dramatic. The crust was just slightly chewy while still crisp, and the crumb was tender. Not quite the same as my previous attempt (owing to no stone, bigger oven, less moisture, etc.) but by no means unedible. This recipe will be in rotation for a while.

Questing for a random, open crumb I found this gem on TFL.

Semolina recipe, mixed in a food processor and baked on parchment over a stone.

A well-steamed oven made the crust thin and crispy but left the inside shiny and creamy.