Blog posts

My latest bake Finally found a topping recipe I like. Love tiger bread rolls. Very pleased with the results.

As a very part time home baker that's got into it more during lockdown, like many, and due to no dried yeast anywhere, I have dabbled with sourdoughs etc.

However having read up on many posts I was fascinated by the Pullman pan and its history and the way it makes a loaf look. Then watched a video of a Japanese Hokkaido loaf being made and I had to have a go.

I must say I was so happy with the outcome, it was soft and pillowy (is that a word?), tasted great and looked just like I hoped it would.

The left row versus the right row.  Any guesses ? 

I've made bagels the last two weekends with this recipe, and while I have little to compare it to as far as homemade bagels, I'm very pleased with it!

wildyeastblog.com/sourdough-bagels/

My batch last weekend turned out well, nice chewy crust and dense crumb, good keeping qualities. I kept a couple out to eat the following day or two and froze the rest pre-sliced.

I tried to put together another variety of sourdough discard cracker this morning, furikake.  Those of you familiar with Japanese food will know that Furikake (振り掛け / ふりかけ) is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. ... Furikake is often brightly colored and flaky.

Recipe from Artisan Bryan. Warning - this recipe makes an epic amount! I got 17 120-gram buns. 

I added orange zest to the dough and cinnamon to the topping. I would definitely recommend adding orange zest to the dough as it really added a nice element. 

The recipe is a bit strange in that it instructs you to just squeeze all of the main dough ingredients until they come together. I really feel I should have kneaded the dough very well as is usually instructed in brioche style doughs, but they taste very nice.