Tried to make a French-style rye bread following this recipe from Stanley Ginsberg: http://theryebaker.com/sourdough-tourte-de-seigle/ The recipe is very simple, but also very different from what I am used to (i.e. very short fermentation times, very high hydration for hearth bread, basically no shaping).
AS a follow up to the Horse shoe rolls project for a small bakehouse museum
Today i did something i haven't done for 50 years i made some Horse Shoe rolls. Recently i was asked if i might be able to assist the Melville Historical Society with making some loaves to be used as props in their display at Millers Bakehouse. i am hoping to do some loaves later in the week with my friend Nick Agostino from Il Panino Bakery at his Maddington bakery, the ones that are from the era before sliced bread Uprights, Devons, Cobs and Viennas.
Kosakenbrot (Kosake = Cossak)
Made according to the excellent German baker Lutz
https://www.ploetzblog.de/2021/07/24/kosakenbrot/
slightly more than 50% Rye which you can definitely taste.
I wanted something simple and uncomplicated. Can’t get more simple than flour, water and salt. And sourdough of course!
Recipe
Makes 3 loaves
Dough
670 g strong bakers unbleached flour
405 g freshly milled wholegrain Red Fife flour
750 g water (700 + 50 g)
23 g pink Himalayan salt
250 g levain (procedure in recipe)
Extra wholegrain and unbleached flour of your choice for feeding the levain
The night before:
This is the index for the bakes that I have posted in my blog. I will keep it updated as I add new recipes or bakes. The newest bakes will be at the top of the list.
Follow me on Instagram bread_md
To celebrate my 365 d fermented homemade red miso I decided to try something I’ve never done before. For ages I’ve seen recipes that use some miso in desserts so I decided to make this crumble cake that uses miso in the crumble topping. Instead of the white miso is substituted my red miso and because it is much stronger than white I used only 2 tbsp of it in the crumble topping.
If you’re curious about how to make miso from scratch this is the link to my post from a year ago.
I’ve been thinking about ice cream a lot lately since it has been so hot here in Toronto, really sticky humid. Going back to my childhood where we never had a single flavour ice cream in the house, it was always Neapolitan because no one could agree on a flavor. I was finally able to find freeze dried strawberries which is what I thought might work for the strawberry flavor and colour without adding too much liquid to the dough. For chocolate I used alkalinized dark cocoa powder.
And I baked a blue or bluish sourdough bread.. with butterfly pea flower and blue berry.
I have a potted butterfly pea flower plant on my balcony that I harvest daily. Some days there were 10 and others maybe 4 or 5. I cold dry it in the fridge by wrapping with a paper kitchen towel. So once a month I get to make a blue bread!
it’s a basic sourdough dough bread at 75% hydration. A combination of flour and seeds. Overnight proofing in the fridge. Baked in a Dutch oven.
hope you like blue bread as much as I
😜 happy baking
evon
My oldest son and his wife moved to Denver and have not found a good bread bakery.
I will visit next week and got the assignment to find one.
Any direction would be appreciated.
They live in Littleton.
Thanks
Thomas
