Blog posts

Yesterday I baked a Borodinsky loaf using the 1940 formula in the video by Rus Brot (thanks, Ilya, for posting that link in your blog).  In the final dough, I combined 100 grams of all-purpose flour with 50 grams of whole wheat flour (a substitution mentioned by Rus Brot) and otherwise pretty much followed the approach in the video.

Although there are some large time gaps in the process, I was kept busy at times cleaning up from the preceding step and preparing for the next step.  I wonder how they made this bread in the old country?

 with prosciutto.

Having source some very coarse rye schrot, I wanted to bake the Frisian Rye bread by hanseata (http://hanseata.blogspot.com/2016/06/friesisches-schwarzbrot-hearty-rye-from.html) that was highly recommended here by someone a few months ago. I still don't have my bread pans, so bought a cheap cake pan. I was aiming for half of the recipe since I just had one pan.

David Snyder has previously posted a magnificent recipe for a Buttermilk-Spelt sourdough bread (originally by Cecilia Agni Hadiyanto). This is a tweak of David's recipe to accommodate a large preferment, mostly because I've lately been wanting shorter bulk and proof times on my breads. Since my sourdough starter hadn't been fed for a week in the fridge when I did this one, I also added in a yeast water preferment as an insurance that the bread would rise.

We have experienced some extreme  hot weather over here in Perth Western Australia for the Christmas / New Year  break  record temperatures  with 42 degrees and sustained high 30's for a couple of weeks the only baking was the poor plants in the garden that got well and truely frizzled

Inspiration for A 100% Buckwheat Borodinsky

Dark buckwheat and dark rye are easy for some of us to confuse in a bulk food store particularly when we're masked up and only half paying attention. So what happens when you load up on dark buckwheat in your basket and then realize what you've done? They share some characteristics such as low usable gluten and gellability using scalds. So, why not try using buckwheat in some rye recipes? Since my mind is always playing around with things to see what happens, this seemed like a fun little adventure.

Jan. 8, 2022. 79th bake.

I bought some "Everything Bagel" seasoning mix, and it made me want to make crackers.

I decided to put the seasoning in the cracker dough, not just press it on top.

Recipe is basically seat-of-my-pants.

Sorry about yet another Hokkaido milk bread, I’m still trying to improve this recipe. To do so I have increased both the tangzhong and the hydration of the dough to increase the moisture in the crumb. I’ve finally created a spreadsheet to make documenting these changes easier.

A blog entry to maintain notes on my attempt to follow Omer Gevaert's original recipe for desem posted by mariana and described in detail HERE.  I previously followed the recipe in Laurel's Kitchen Bread Book and am interested in comparing them.

I'm starting with some Sonora soft white wheat berries II have had sitting around unused for some time.

Vienna Bread

While looking through my copy of "Manna" for a particular recipe, I chanced upon the chapter entitled "Vienna Bread". Vienna bread became very popular throughout most of Europe towards the end of the 19th century, with the arrival of roller milled white flour, compressed  yeast and steam injected ovens.

It is characterised by a soft, fairly tight crumb and a thin crispy crust and is usually made as rolls or small batons.