Blog posts

4Jul

Fresh-milled spelt, along with one of my favorites, fresh-milled Star Dust Whole Wheat, created an amazing flavored loaf.

I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer.

The crust came out boldly baked and tasted nice and malty. The fermentation was excellent and created a nice open crumb, especially for a 73.5% fresh-milled flour bake.

4Jul

I love using fresh-milled durum and combining it with some fresh-milled Marquis whole wheat, which makes for a tasty bake.

I added some black sesame seeds to the top, which added a wonderful nutty flavor.

The bake ended up perfectly with a moderately open crumb and made for excellent grilled bread with some olive oil, topped off with some fresh cheese.

Continuing with the twin themes of Cream Of Wheat and Pullman loaves, here is a yeasted Pullman loaf made with a yudane that used Cream Of Wheat for the flour. I included the COW in the total flour weight for baker's percentage calculations.

Recipe
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- 450g - flour
   -  90g - (20%) - Cream of Wheat (Yudane)
   - 360g - AP

He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 

He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!

A few of us seem to have been intrigued by DMSnyder's seeded sourdough. Occidental just tried it, and I've baked something similar to it a few times now.

These are such a treat and so easy to make.

Ever since David posted his sourdough seeded loaf pan bread I've been baking it regularly after adapting the formula for what I was after. I recently purchased a 9x4x4 USA pullman pan and have been baking pretty regularly with it. This looked like a loaf that would be fun to play around with using that pan. David used the same size pan but without the cover, so I scaled the overall dough weight down by about 10%.

Total dough:

flours: 450 g (*see note below)

Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. 

No kiddos helping they’ve gone home , mores the pity! 

2000 g of dough makes one big sheet 1000g  and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.