Blog posts

I'm on some sort of "white bread" kick lately.  You delve deeper into whole grain and every now and again need to come back to white flour just to remember how incredibly different it is.  But I'll have to get back to the grains here very soon.  But since a simple sourdough is on my list of breads to fine tune I embrace it.  This one is made with three builds of a stiff levain @ 66% hydration all with freshly milled Hard Red Winter Wheat.

Every once in a while I buy a loaf of bread from Tartine for "research purposes". Here's their buckwheat porridge bread. It's a large loaf weighing 1130 grams.

Winter is already gone but the snow still remains in some places and nothing better to remind the past cold weather like a hundred percent rye with soaked rye meal and heath honey. Happy saturday!

Fagus.

after the year from hell with five operations and no baking, I'm ready to start again. so many of you have posted such impressive loaves...I feel like a complete beginner. best wishes to you all. here I go!

        I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix.  I decided at the last moment to throw in some shaved Parmesan just because I love cheese.

Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof.  It made good bread but not the best.

Hi  just an update  on a point raised by Varda and Janet to the sprouting of the malted rye grains that i obtained from a local (AUS) brew shop.

Recipe is from the book Brilliant Bread by James Morton. Really nice country bread with crusty crust and beautiful soft crumb. I have used rye starter and a pinch of fresh yeast, overnight bulk fermentation and baked in the cassrole. Satisfying result with funny pattern on the top.

Have a nice day!