Discovered the whole wheat flour I've wanted to try for a long time available in a shop last week, and decided to use it in one of my typical recipes, with approximately 40% of this flour, and rest strong bread flour (and rye starter). Formula: https://fgbc.dk/1l1g
This week, I made an olive and cheese loaf, Queen Elizabeth cake (twice), and non-baked breads: steamed flower buns and horseshoe fritters (these are fried).
For the loaf, I wanted a soft bread that stays soft until the last slice. I used pepper-stuffed olives - these gave specks of red together with the orange bits of old fort and marbled cheddar. I wasn’t sure if my starter was strong enough for this bake since I used it passed its peak.
I’ve had my eye on this method of shaping a milk bread for sometime when I first saw this on my IG feed. This bake is inspired by Chiew See of Autumn Kitchen, she used a similar method of shaping a matcha milk bread last summer and I’ve wanted to try it ever since and finally got around to doing it this long weekend.
I won’t bother posting the formula as it is the same as previously posted. For this loaf I added toasted black sesame, pumpkin and sunflower seeds during lamination. Bulk went to 60% rise in the aliquot jar and then final bench warm proof to 110% at which time it went into the fridge for a cold retard. Based on the slight spreading that this loaf had either it is a bit overproofed or over hydrated.
Hi guys. My name's Jordie aka The Crusty Oaf. Must admit I'm fairly new to this whole blogging thing so bare with me while I find my feet in this world. But what better way to document my progress on my way to becoming a professional bread baker.
A little bit about me first I guess.
I'm called Jordie, 28, I live in Suffolk UK in a busy seaside town. I have 4 children so finding the time to bake with this hectic life is a challenge in itself 😂
I have long been a fan of the Semolina version of Jason’s Quick Coccodrillo Ciabatta, which may have been my first TFL recipe attempt. @alfanso’s recent post on 80% PFF Ciabatta got me thinking it had been too long since I’d investigated alternative versions. Thinking back on the Durum community bake, I decided to apply Alfanso’s method to a hybrid ciabatta and I think it worked out ok.
Sunbeam, model 5833.
Free online manual:
https://www.manualslib.com/manual/324027/Sunbeam-Expressbake-5833.html
(For future reference.)
1: Basic program:
2: Whole wheat program:.
With my daughter that's gluten sensitive back from college, I decided to see if I could come up with a sourdough GF loaf.
i posted the other day about a chart for yeast quantities for conventional timed doughs
https://www.thefreshloaf.com/node/68214/yeast-quantities-for timed-doughs
I ordered a whole pile of Buckwheat groat from Daybreak Mills so it was time to repeat this recipe to use some up.
Recipe
Makes 3 loaves
Add-ins
150 g Buckwheat Groats, toasted
230 g boiling water
50 g Yogurt
55 g honey
25 g pink Himalayan salt
Dough
700 g strong bakers unbleached flour
300 g freshly milled durum flour (or durum berries)
50 g toasted buckwheat groats, milled into flour
50 g freshly ground flax
720 g water g
250 g levain (procedure in recipe)
