Blog posts

Greeting to all! Today I revisited a bread I haven't made in many years. It's one of too many breads I promise myself, after my first bake, to make often, and then years go by ...

This Miche is from a Jeff Hamelman recipe and was made entirely with Central Milling T85 flour. It's a 2 kg loaf. Unlike most of the breads I bake these days, it was baked the same day it was mixed,  without an overnight cold retardation. It has 20% pre-fermented flour. 83% Hydration, 1.8% salt. 

Morrie was like a grandfather to me.......playing a very big part in my life at a young age. He was very old-fashioned but always ahead of his time! My mother and I lived with him in the woods and my mom would make this bread every week with only a woodstove to cook on. I have the fondest memories of her making the bread and then making cinnamon rolls with the scraps! The smell of the fresh bread filled up my days and I enjoyed making this as a got older. This bread is very healthy, filling, and oftentimes can be a meal in and off itself. It’s over a 100 years old so I hope you enjoy!

So light and crisp! Toppings are sauce and sweet sausage with Fresh Mozzarella, Monterey Jack and Parmesan. Love the flavor with incredible mouth feel. Definitely looking forward to the rest of the crusts. 




I made 2000g of my usual dough. This time I milled 260g of Breadtopia’s White Spring Wheat for the levain, added 7 g of ADY and 100 g of Apple Yeast Water because …. why not! 

This is the season to bake for friends and people who make your life better.  This recipe was for a Bundt.  Bundts are rather awkward to walk with especially during the winter.  So instead I baked this in two pullman pans.  I didn’t get a chance to try any, but I plan on baking this again in the coming week for a dinner party.  Reports from people who did eat it said they loved it.  Then again, since they didn’t have to bake it, what else would they say?  LOL.

Every time I make this, I am amazed at how much it expands in the oven.

Two are for a bake sale that benefits our library and one will go to our grandson in Hawaii. 
Paul

I had these L11 pans for a while but didn't really use them. Wasn't sure what to expect as they look small but I must say I'm really happy with the results. The slices are just the right size for this bread. And if one didn't have enough? Just cut another slice! All delicious!

Finally back from a lovely vacation.  I did a Locum for the past week and finally had a chance to bake.  I haven’t baked a chocolate bread in ages, I love chocolate and tart cherries, so this chocolate sourdough focaccia with tart cherries and sugared rosemary was born.  This is a variant of my recent focaccia, however, it has unsweetened cocoa powder, semi sweetened dark chocolate chunks, dried tart cherries and a small amount of sugar in the dough.  Surprisingly the sugared rosemary is actually quite yummy and goes well with this focaccia.

I've been thrashing my way through to a bread for my wife Carol,.  She suffers from a mess of intolerances, IBS and an autoimmune neuropathy that necessitates a/the Mediterranean Diet.  Said MD does not have a canonical definition, but means different things to different people.  Carol's requirements:

I occasionally teach bread classes at our local library.  This weekend's class featured chocolate babka.  Lots of fun and some really good bread.

Paul

6Dec

Made with fresh-milled Rougue de Bordeaux wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk. The ricotta cheese adds a nice softness to the final crumb.

I love pecans so this was the perfect pairing with the cranberries but feel free to use walnuts or any nut you desire.