Blog posts

It makes a gooey mess of the blade and an awful lot of raisins on the counter.

I made raisin bread in my old Oster 5838-33, just because Yippee has been doing a fair bit of basic Zo baking this week. This machine--at one time, I had three--consistently turns out nice bread. Recipe came from chatbot, with request for 1-1/2lb loaf and all-milk. Recipe was nothing special. Top crust setting was medium. 

I'mI am within 100 g of two perfectly squared loaves.

After a break of 3 weeks, I reactivated my Lievito Madre with 3 warm refreshments (27ºC). As a test, I wanted to bake a bread with Ruchmehl. By mistake, however, I used wholewheat. The packages look very similar. When I noticed it, it was almost too late. Spontaneously I decided to use 80% wholewheat and 20% white flour. During mixing I had the impression, that the dough / gluten structure was (surprisingly) pretty strong and I decided to bump up the hydration. Started with 75% and ended at (almost) 90%. Maybe a bit too optimistic ;) At least when it comes to my bench skills.

The other day, I baked a white loaf in my Zojirushi—the crust browned beautifully on three sides, though the top stayed a bit pale, which was expected. I loved just tossing it in and letting the machine do its thing. That got me thinking: why not try my everyday whole rye in it? So I did—and wow, the results are surprisingly good!

10% rye / 45% whole wheat / 45% bread flour, with toasted caraway and coriander seed -- from Tartine 3.

Crostata di pasta frolla, integral senza zuccero. 

(Italian whole wheat, short pastry tart. No added sugar)

After owning my Zojirushi bread machine (model BBCC-X20) for over sixteen years, I finally baked the basic white bread recipe from its manual—for the very first time—in the bread machine! I converted the recipe from cups to metric, then went with the basic setting and a dark crust.

It seemed like a good time to make a multigrain sourdough bread, so I reached back to the Infinity Bread template from the Community Bake of the same name.

The flour components for this bake included bread flour (34%), whole wheat flour (33%), whole barley flour (20%), and whole rye flour (13%) totaling 1000g.  

Every panettone bake is an experiment in one or more ways. This one was a trial of a chocolate panettone recipe which intrigued me because of its ingredients. 

First, it uses cocoa powder, rather than a ganache. This is easier and less costly than the cocoa mass-based approach, and also lighter. Second, it is quite high in egg yolks compared to most recipes. I wondered how this would affect the crumb; certainly the photos were encouraging.

Hi, this is is my first post.

This is a sourdough bread, baked in a tin with lid(size 30 x 20 x 10 cm)

Is 2 kilogram of dough.

The recipe is a classic sourdough with 72% hiydratation, 15 % whole wheat , 2 % salt and 15% sourdough.

The process is kneading, bulk fermentation till 1,5x volumen, no folds during bulk fermentation, no preshape, just cutted, formed as a normal and retarded for 16/18 hours at 6 degrees in the tin with the lid.

Baked ad 250/240 degrees for about 80/90 minutes.