Today's bake: Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)
Source: The Rye Baker by Stanley Ginsberg
Note:Changed TDW from 1.744 kg to 2.900 kg. to accommodate a Pullman pan - 15.75"x4"x4"/40x10x10cm
Howdy folks!
A few months back while doing some genealogy research, I discovered that I was related to a miller in North Carolina- my 7th great grandfather was Thomas W. Lindley, founder of Lindley Mills. I hadn't heard of Lindley Mills before and was super eager to try out their flour. I ordered 25lbs of bread flour and really liked it- it baked nicely, and I powered through a ton of it getting my chops up on the Ooni doing pizza. It's a great price, and affordable shipped to Atlanta from NC.
Just like they do it in New Orleans!
My shaping could have been tighter, for a more vertical oven spring.
Many thanks to Mr Leo Maurizio at the Perfect loaf for another great formula. Formula link below.
Maurizio Traditional Sicililano sourdough semolina bread
I've been a long time lurker on this forum. I started baking back in 2018, getting really into rustic/lean breads (I made the Bouabsa Baguette 3 times a week during the early COVID days), and over the last year have expanded into more adventurous flavors and pizza's. This forum is such an amazing treasure trove of experience, and you guys have taught me so much over the last 5 years, so I figured I'd share this here.
Love these ciabatta with stiff biga, used as sandwich rolls. Each roll is its own mini-ciabatta! Hamelman formula but with bassinage coil folds by hand. Great with ham or cheese.
Ciabattini: 6 X 90-100g.
We are visiting family in Newfoundland for 1.5 weeks now and I wanted to bring a loaf of bread for my brother in law. The bread had to travel well and stay fresh for a while. A lot of people seem to enjoy a nutty seedy loaf so decided to make a milk bread. I had sunflowers, pumpkin seeds and walnuts and wanted to amp up the walnut flavour again by adding toast walnut oil. Not everyone likes a 100% wholegrain loaf so I decided to use whole wheat for all the levain and tangzhong and the rest of the dough would be bread flour.
i have been doing a bit of development work for David at the Lupin Co here in Perth and we are at the stage where i needed to bake some of the breads ive been working on that will be photographed tomorrow by a professional photographer. Jessica is also a local bread baker so looking forward to seeing her work.
i made 3 different doughs today and the aim is to keep them relatively simple for the home baker
The one i am featuring here is a plain white dough that has 20% Lupin flakes and 5% Lupin Flour in the mix.
Grilling season is upon us so I needed to make some soft tasty rolls for burgers. These are pretty straight forward and ended up just as I expected.
I used a combination of freshly milled and double sifted Butlers Gold whole wheat flour from Barton Springs Mill and KAF bread flour plus some KAF AP in the starter. Softened butter along with the ricotta cheese really added to the softness of the crumb and the honey added just enough sweetness to pull it all together.
I have not made a bread with dates for quite some time and for whatever reason it popped into my head the other day that I needed to make one.
This bake also used some purple sweet potatoes that I baked and then mashed up. I decided to add a little bit into the levain to see what would happen. It did a nice job of making a slightly sweet levain and when added with the sweet dates and the rest of the purple sweet potatoes the flavor on this bake was amazing.
