Blog posts

Yesterday, i was meaning to bake Hansjoakim's (a TFL member) Pain au levain with Rye sour, but changed my plans at the last moment. I stared at the Ripe Rye sour sitting in the bowl and thought of possible alternatives to my intitial recipe. I wanted a 100% wholegrain bread so I browsed through the bread books i have and found that most recipes needed a soaker of some kind, which i had none. I decided to improvise and bake some bread with my whole wheat and whole rye flours.

Somehow, I had overlooked the formula for Whole Wheat Multi-grain bread in Hamelman's Bread. Thanks to Khalid (Mebake) for calling it to my attention! When he named it his favorite bread, I knew I had to try it.

This is a 50% whole wheat bread made with a liquid levain and added instant yeast. It has a soaker of mixed grains and seeds. I found I had to add about 15 g of water to the dough during mixing to achieve a medium consistancy. 

I baked W-chocolate campagne for valentine.

Cocoa campagne  with lots of big chunk of bitter chocolate, cranberry and orange peel.

I love the combination of chocolate and fruit....the multiplication  enrich the chocolate flavor!

best,

kiki

10/7/18 This post has been updated to include a sourdough starter here

Facebook friend and co-baker David Wolfe asked me to help him understand some terms in a German recipe. Google translate (always good for a laugh!) is not too fluent in professional German baking lingo.

Today was, well, not your ordinary Saturday.

Instead, the morning was spent in the company of 9 beginning bakers, ages 5-9 (and their adult "assistants").  Off-hand, I'd estimate more of the bakers were closer to the age 5 end of scale.  There were three dad/daughter combos, a couple of grandmothers with grandson or granddaughter, and the rest were mom and child.  All in all, some really nice kids.  We baked two different breads; one a cheese and onion scone (some opted not to use the onions) and the other a Cape Seed Loaf.  

Here's something probably a thousand people on this site have figured out before me, but just in case someone hasn't thought of this yet:

The problem: A 12 inch diameter dutch oven.  Handles boules quite nicely.  Still, you don't always want the boule shape.  The maximum size for a batard would be 12 inches of course.  Unless you don't mind a circular batard, which allows you (pi X diameter)  or 3.14 X 12 inches = 37.7 inches for your batard length, or at least external circumference.  Now that's a substantial batard.

Latest Update!
Next Tuesday I pick up my completed concession trailer and get busy!  I can't wait.  That means that in exactly two weeks (March 2, 2013) I'll be making the Sinclair's Bakery debut at the Bozeman Winter Farmers' Market!  I won't be bringing the trailer since it's an indoor venue, but instead will be baking in the trailer here at my place, then transporting the breads and pastries to Bozeman, just like a regular market. 

Are you ready for Urenika??......Purple Rewena....

Made with the Urenika potatoes from La Cigale last week

ready...

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)

This is my version, and what I did: