Blog posts

Multigrain sourdough with seeds

Profile picture for user IgorL

Well, Passover is over, and leavened bread is back, with the vengeance. :-) Today's creation: sourdough multi-grain bread with seeds. I wish Internet had the ability to transmit the emotion which crunchy crust elicits while one tastes a slice with good salted Irish butter. 

Finally A Solution to Lack of Solid Surface Counter Top

Profile picture for user BreadBabies

I recently posted looking for ideas on solving my problem of not having a solid surface counter top. This is not normally an issue except when working with high hydration doughs. Then, it's such a big issue that I find it very difficult to make a decent loaf.

What didn't work:

A pastry mat: I have a pastry mat but it can get damaged by the corners of the bench knife and since it's not on a solid surface to begin with, it tends to slide around. Also, they're difficult to clean.

Almost a Baguette...

Profile picture for user FrugalBaker

Hello, everyone! It's been ages since I posted something. Nothing much or new happening (in terms of baking) lately except that I am still learning to bake a lot and experimenting some recipes. I have had some fair share of success on baking my sourdough bread and pastries too of late. Though, the fact of not being able to make a decent looking piece of Baguette disturbs me a great deal.

Easter Bread & Sprouted Struan Bread using 90-100% Sprouted Flour

Profile picture for user Flour.ish.en

Happy Easter! I baked this Neapolitan Easter bread (Casatiello), published in the New York Times by Yotam Ottolenghi. Basically, it is a yeast bread dough wrapped up with meats, cheeses, herbs and eggs fillings, for the break fast picnic eaten the day after Easter. It was a fun bake since whatever leftovers you had on hand, you can roll them up tightly, like a cinnamon roll. It's easily adaptable to accommodate any filling ingredients. And you won't be getting your fingers all sticky and gooey. There is no glaze on the bread.

Maple Yogurt Multi-grain Rolls

Profile picture for user Isand66

   Spring is finally here so it was time to make some rolls to use for grilled burgers.  I used a mix of fresh milled spelt and whole wheat along with some KAF bread flour.

I wanted to see if I could get some maple flavor in these so I added a dark 100% maple syrup in the levain and in the main dough.  Well, that achieved nothing except making the levain triple in size from the natural sugars in the syrup.  It did add a nice sweetness to the rolls but not enough to be over the top.

Bread For A Special Saturday

Profile picture for user dabrownman

We have Cousin Jay coming over on Saturday for smoked prime rib.  Anytime he comes over it is a special day for sure and it is the end of Passover and the beginning of Easter so a special dinner is required and a special bread to go with it.