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This weekend I baked a new loaf and as I did so, I marveled at how far along I have come as a bread baker  -- at least when it comes to making the sourdough boule.  I'm not going to lie... this is not matzoh.  But, if it were, I would be very very wealthy. 

The formula is my own though I am certain others have made it before me.

64% All Purpose Flour (King Arthur)
27% Whole Wheat Flour
9% Whole Rye Flour
2% Salt
1% wheat germ (totally optional. I had it and wanted to use it)

82% Hydration

As promised. Here are my Cantonese mooncakes. There are many styles of mooncakes in China depending on the region but Cantonese mooncakes (廣式月餅) are my favorite.  It is the "special mooncake" here in our country and the style of mooncake most commonly seen in the west. They are only available once a year and in Chinatown only. I'm a bit of a traditionalist when it comes to mooncakes. My absolute favorite is a classic lotus paste with double salted duck egg yolk but I'll be happier if I can find triple or even quadruple ones.

I've been well and truly bitten by the rye bug! 

This weeks bake was a 70% rye, 109% hydration loaf, with sunflower seeds, green pumpkin seeds, raisins and i replaced some of the water with a dark beer! 

I had to deviate from my normal MO of doing normal stretch and folds because the dough (or should i say, really thick batter) was way too wet. I just used a bowl scraper to kind of stretch the dough up and fold it over in the bowl for a few minutes. 

Sorry about the picture really need to get a camera instead of relying on the tablet (any suggestions?).About the bread, it is the fourth loaf using yeast water and this one is entirely leavened with it. I also wanted to have a porridge bread and since millet makes a favorite it was used. The porridge was made by cooking one third cup millet in one half cup milk and one half cup water with a pinch of salt until the liquid was absorbed. The flours were 30g millet,65g Einkorn, 100g Turkey Red wheat, 120g white wheat, and 200g AP.

I've been making sourdough for just over two years now, starting when my wife and I moved to Santa Barbara. While out exploring our new city we wandered into a bakery (D'Angelo's Bread) off State St. and had some amazing sourdough. When I got home I got online and fell into a sourdough "rabbit hole" where I discover that all one needed to make his/her own bread was flour and water! I threw together a 50/50 mix and left it on the window seal for a couple days and the yeast bubbles started rising. I have been hooked ever since.

One of the drawbacks of the hearth-style breads such as found in FWSY is that the crusts are tough for little kids to chew. I've been baking a lot of FWSY inspired bread, and so we've stopped buying bread from the store, but that means PB&J sandwiches with "adult" crusts, which means lots of unfinished PB&J carcasses. Alright, a new challenge! How to make kid-friendly sandwich bread using a low-knead, high-hydration dough, as inspired by FWSY?

After last week’s mooshed Altamura shaped loaf we decided not to try to moosh this one.  Lucy wanted to give it another go to try and make amends but she has been acting oddly of late and frankly just can’t be trusted - especially on Earth Day.

Well, it has been a while. Having sufficiently recovered from my broken wrist, I have finally been able to start baking bread again. I have been chronicling my progress on Instagram, but was so excited with this new recipe that I decided to come back and blog about it. I ran across Trevor Wilson on Instagram (I see that he is also here. Hi Trevor!) and was drooling over his yummy loaves and then the video for his Champlain sourdough came up on my YouTube suggestion list. I was intrigued by his technique that I just had to try it!

I've always felt comfortable with cooking--not necessarily good at it, but comfortable--but I never considered myself a baker. In fact, until I began baking bread a year and a half ago, the extent of my baking was throwing the specified ingredients in a hand-me-down Breadman bread-machine, because, well, we had it, and I'm a sucker for new gadgets, even if it's someone else's old gadget. The bread was ok, but it's only real appeal was that we were involved in the process. Unsurprisingly, we didn't use it very often, and I didn't care.

Pane Tipo di Altamura

20 April, 2016

David Snyder

This is the latest bake in my series of attempts to produce a good looking and good flavored Pane Tipo di Altamura. I have continued to make modifications based on my experience to date and the experience and resources shared by other TFL members who are also working on this style of bread.