Blog posts

Remembered that my bag of beremeal is expiring next month, so used it for these two loaves. Very small inoculation with recently refreshed refrigerated rye starter. Here is the formula: https://fgbc.dk/1ikg

Fermentolyse 30 min
Add salt and a splash of water, mix in and knead with slap&folds until medium development.
40 min rest, then folds.
1.5 hrs rest, folds.
Let rise at 27C until ~60% growth (~7 hrs?), gently preshape, 30 min rest, shape and refrigerate overnight.

I have a lot of rye berries in stock and I haven’t used a lot of it lately. So a rustic light rye was in order for this weekend. My inspiration is from this site: https://heartbeetkitchen.com/rye-sourdough-bread-recipe/. I changed just about everything in the recipe method wise except for the proportions of ingredients (Note that I did add yogurt and upped the salt to 1.8%). Hopefully my loaves turn out as well as the original recipe. 

Recipe

I enjoy same day bakes but I think impatience got me on this chocolate+espresso + butter toasted oats swirl loaf (adapted recipe from bake-street.com) Guess I was just eager to see how the swirls turn out. ;) Still the entire process was rewarding, especially the smells from baking this (the extra espresso powder, butter toasted oats, yum)

The list of bakes from other TFL'ers I want to do keeps piling up, so I decided to start trying a few of them.  First up on the list was Benny's swirl milk bread.  Didn't execute it as well as the master, but didn't come out too bad for the first attempt.  :-)  Followed the method exactly as outlined in the post link below.  Only change...  I did not have black sesame seeds, so opted for black chia seeds.  I couldn't find a purple sweet potato, but I found a Garnet yam, and the color from the yam held nicely.

Tried a new method on a standard bake for me with the best results so far (on the outside anyway).  Beginner's Luck?  Will have to see if I can repeat it.

When it comes to folds and shaping, I kind of feel like I'm all thumbs.  When to fold?  Which fold to do?  How hard to stretch? How hard to degas? Which pre-shape? Etc.  Skills I need to develop, but I'm not very consistent yet.

This is a variation on Chad Robertson's Oat Porridge Bread in his book Tartine 3. It is essentially the same bread but with slightly less oat porridge and the addition of some cooked whole oat berries. It is one of my favourite breads.

Ingredients

Usually my sourdough discard ends up in Dutch baby pancakes or flat breads but this week I used the discard (just over 200g) in a Garlic Herb & Cheese Pull-apart loaf and remade my orange cake with dark chocolate.

Wanted to bake some proper rye bread this week, so decided to repeat the "Nobleman's" rye following Rus Brot's recipe https://youtu.be/1Vwf3TzPTYU (sorry, video in Russian)

Here is my formula using a mix of whole and light rye flour instead of medium, due to availability: https://fgbc.dk/1i8m

The Fresh Loaf is on a new server now. Hopefully you'll all find your way here and the new server performs just as well as the old one.

Nothing significant changed from a user's perspective. The server is running Ubuntu 20.04 LTS instead of Ubuntu 16.04 LTS. The versions of PHP, MariaDB, and some of the other tools have been upgraded accordingly.

This paves the way for a site software upgrade in the hopefully not-too-distant future, but that is a bigger undertaking.

Please let me know if you notice any problems that might be related to the move.