Blog posts

I have been working through an abundance of whole rye flour and strong bread flour lately so I’ve dropped anchor in the sourdough rye section of Hamelman’s Bread.  I couldn’t quite make up my mind this week so I picked two.  First was the Whole-Rye and Whole-Wheat Bread, baked pretty much by the book.  Next was the Sourdough Rye with Walnuts.  I turned that one into something a little different.

... and now for something different.

We helped celebrate a good friends birthday last night––the same person who I have recently started baking a weekly sourdough loaf for :)

These are so delicious, I can't stop snacking on them.  Everyone loves these, make extra because they won't last long and save some for baking.  I also make lemon for baking and eating. 

The peels were dried in my oven, set on Bread Proof mood.  I had a large batch but, I imagine these would also dry very nicely in the B&T proofer, using a dry setting, No water would be added to your proofer and a higher setting of heat would be used for drying.

Let me start by apologizing to the generations of German bakers before me. I have been trying to learn about the dense style dark bread sometimes called Pumpernickel or Schrotbrot or Roggen Vollkornbrot.  I've baked the Hamelman Horst Bandle bread and liked it after I finally figured out how to bake it at home. Then I have been fooling with the Barm process and Barm breads, both white and rye flours. I read a comment from Dan Lepard about soaking whole berries in dark ale after simmering to soften.

I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid.

Like a number of other Bay Area bakers on TFL, Della Fattoria is one of my favorite bakeries.  I have always loved their Rosemary Meyer Lemon bread, although it can be hard to get from this small local operation. Inspired by onceuponamac on this post http://www.thefreshloaf.com/node/23378/rosemary-meyer-lemon-80-hydration, I tried my hand at making something that approaches their bread.  Of course, without a WFO it can never be the same, but this bake came out pretty good.

Mixed Leavens, Mixed Flours; 9th December 2011.

What follows is my attempt at passing on what I've learned from watching a Youtube in a language I do not speak.

Some new toys. Both the dough whisk and the silicone scraper are great. AP and WW, poolish, milk, sugar, butter, and salt.