Blog posts

My Dill is shooting up the roof!! So, I decided to use lots of Dill for my bataru and coupe.

hello my name is Salvatore masterbaker for 35 years just built a kit to use in a bakers pride or  blodgett pizza oven . It is a steam injection generator that will be able to bake artisan breads the correct way any questions on this or to purchase it please email at masterbaker1970@gmail.com or text me at 626 419 3661 thank you

So little work for such a lovely loaf of whole rye sourdough bread.  I have ventured into the world of no-knead breads and much to my surprise I am really pleased with the resulting juicey, flavourful and healthy loaf.  Its made with predominantly whole rye flour, and leavened purely with an active sourdough.  Details you will find on mybreadandbrot.com

Enjoy

A recent comment by fotomat1 led me to the link for PiPs Fighting Gravity blog entry.  I hadn’t seen it before as I had not yet  known of TFL until a number months later.  I was enchanted not simply due to the photographic skill of the pictures, but specifically the photogenic images of his batards.  They struck me as being as beautiful a set of batards as I have ever seen.  So...it was time to give it a go.

Hot on the heels of last week's first attempt and the fantastic welcome I received from everyone I thought I would attempt to make my very first blog post following my second attempt at a sourdough loaf.

The starter used is the same as last week which followed a Paul Hollywood starter recipe using organic grapes to get the natural yeasts flowing, it seems to have survive the week despite my best efforts to ignore it!

Well, I thought I would try out my new oval shaped brotform and I like the result. Like my round form it is made for 500g of dough. I used a half of KF's formula, then divided it for the two small forms.

The dough has just been placed in the brotforms to proof. After 3 hours the dough had risen above the forms comfortable. Each loaf was 612 grams and perhaps the upper limit for these forms.

This week Lucy continues her infatuation with sprouted and whole grains by going big to come up with a 100% whole grain bread that had 50% sprouted grains in it.  The sprouted grains were equal amounts of spelt, rye, Kamut and wheat.  The non sprouted whole grains were wheat making the non wheat sprouted grains in this bread 37% of the total.  It all sounded pretty healthy and tasty to me.

My whole family have voted David's SJ sourdough as the best bread ever! I am so happy I have found my "go to bread recipe". Beautiful flavour, crumb and crust! I followed David's recipe (HERE) the only deviations were,  I use my starter cold from the fridge and I bake my bread in a wet clay Romertopf with a cold oven start. David's recipe and descriptions are fantastic and the dough is a pleasure to work with :-) I have made four loaves in the last few days.

So, I found this recipe on the web called Berkeley Sourdough by Fernando Padilla, Boudin's Master Baker. I fudged on his sourdough starter recipe, which is interesting as it is a stiff starter. I made my seed starter using a little of my 100% starter to make one at 50% hydration. The recipes were in volume measurements, so I did a bit of guessing.