Blog posts

 Ever since I baked my first "Pillow Bread" last month I've been wanting to try baking this again with some modifications.  I wanted to use a 24 hour bulk retardation instead of baking it on the same day and I wanted to add some onions as well.

I also decided to use some of my apple yeast water in the levain and in the final dough but not as a rising agent.  Instead I  just to add some extra flavor and soften the crumb.

I also changed up the flour combination a bit using some Spelt flour in place of some of the Kamut flour and also in the levain.

Hello,

I am a software developer slowly becoming a farmer. My project is described in www.chilhuacle.com and www.gingeros.org.  I am reaching a point where I need to build a small bakery to produce sourdoughs as well as other yeasted breads. ( I finally have the teleras I grew up eating in Mexico City down to perfect).  My idea at first is to supplement my CSA boxes with bread.  I am not growing the grain myself, but source it from a neighbour who grows it biodynamically.

I shouldn't be baking when I am too tired, especially not something new:

I did only enough turns for croissants, getting 32 layers. Butter everywhere!

The next try was much better, with 256 layers:

But this time I think the problem is the oven. Fan only, and the door seems to loose a lot of heat.

Due to creative differences I am moving on from Chester St Kitchen to pursue a new venture ... I wish all the team at Chester St the very best for the future.

... stay tuned I guess :)

Happy baking everyone

Phil

Hi FOLKS

I responded to a post by Khalid the other day that started with reference to flour bags  and a job as an apprentice of cutting up the heavy hessian bags that the rye flour and rye meal used to come in, they were 150lb bags in those far off days.The hand mits are used by the men working the 40 - 50 tray travelling ovens also the 40 tray peel ovens for protection from the hot tins or trays but also needing to have their hands and fingers free for alternately loading the oven.

hands free to pick up things  tins or trays  to load ovens

I found a WW levain lurking in the back of the fridge.  It had been there for at least a week and maybe two.  It was a 100% hydration one since the hooch had separated out and was lying on top.  We poured off the liquid and fed it twice with multigrain flour and water on 4 hour intervals and it doubled in 2 hours after the last feeding.  So what to do with it?

75% Hydro, 20% HG Flour, 3% Whole Wheat Flour

Tasty Bread but since my wife wanted something with "a little less big holes" so her mustard wouldn't drip out, I had to add a little HG Flour. Turned out well.

[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/521olivebake1_zps7575b21d.jpg.html][/URL]

Kaiser Rolls first try. I portioned the dough out to 4 oz and proffed for an hour but not as big as I wanted them, next time.

[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/Bake5211_zps18e9b9d3.jpg.html][/URL]

Cheers,

Wingnut

Recently I posted on a bake of Syd's Asian style pain de mie, and Janet commented that she was going to make it with her white whole wheat home milled flour.   I decided to try something similar.    Instead of white whole wheat, I used my golden flour which is home milled hard red whole wheat with some of the bran and some coarse flour sifted out.    I believe the closest official name to this would be high extraction flour, probably around 90%.

Hi folks 

i recently wanted to test the amount of yellow colour that i could obtain from a natural source for a future bake , We are going to host a Cancer Council fundraiser  Australia's biggest  cuppa and the Cancer Councils colour is yellow!

i decided to try using Tumeric  so i mixed my usual sour dough  3-2-1 flour- water - culture with 2% salt and 1% tumeric the results are seen below the idea was to also see if the tumeric was detectable as on the day i am making cinnamon scrolls and some fruitless sweetbuns.