I have been busy with work and trying to fit in baking here and there. Took a moment to upload some pics of my bakes over the past weeks.
Here is the barley bread I made. Hydration was 68% and the ground barley took 30% of the flour weight. Salt .025%
Here is a pic of american style sponge cake with strawberry jam and topped with whipped creme.
Last week I made the Oat Porridge Bread from Tartine 3 and I loved it. I wanted to take that basic idea and convert it to my normal procedures using a larger amount of per-fermented flour and a bulk retarding of the dough in the refrigerator.
This past week, I've been enjoying my lunchtime sandwiches made with my first-ever gluten free bread. It's been a learning experience, in a good way. The flavor is pleasant, albeit not the least bit wheaty. I think I'd like it better without the buckwheat flour but that's purely a personal taste issue. The crumb is moist and slightly spongy, with just the faintest hint of grittiness. The texture is fairly close-grained, with plenty of small bubbles of fairly uniform size.
Since late April (last month), I have been baking regularly for my first client. (Hooray!) Customized to their needs, I created the "Bratwurst Roll", perfect for... Well, you guessed it, hot dogs and sausages.
Today I baked up a few 100% rye ("Cocktail Rye") with this cool pan that I picked up from WalMart a couple of months ago. The metal is a little thin, so I put it on a sheet pan to bake. After some experimenting, I found 1kg of dough for each loaf fills out each channel nicely.
Truly The Best Ever ~ Homemade and Healthy Flour Tortilla Wrap Recipe
This is upgraded recipe for Purely Rye Sourdough from the book Brilliant Bread by James Morton. This is pretty nice loaf packed full of great flavor and really rich in taste. It goes very well with some fruit on it as a healthy afternoon snack! Scroll down for a photos...
Recipe:
400g Wholemeal Rye Flour
300g Water
200g Sourdough Starter
100g Cooked Rye Grains
40g Honey
10g Salt
Aaaand yes, the third one is the Tartine basic whole wheat..
So far this one has proven to be the best whole wheat I have baked and a good ratio of whole wheat around 73%.
I will be baking this one going forward for sure!
As I said, I have three breads that I keep baking, with different results really...
Hopefully I'll get there and I will get them consistent in every way.
This one is Hamelman's - Pain au levain.
