Blog posts

Here you will find the three formulae for the three NY Jewish Bakery/Deli Rye Breads from the Community Bake for rye breads. Refer to the CB for details.

Aviso! For the first two breads do not proof the loaves directly on a couche.  They will stick mercilessly, the clean-up will be significant and may ruin your couche.  I have no experience using a dutch oven type of vessel with these, so I cannot advise what you should or shouldn't do.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

This post is for the recipe for my third attempt to make the perfect loaf.

Requirements

I have just completed my second bake using Caputo Integrale  and my home brew stout. I made a few minor changes this time around, previously i made it a 50% wholemeal this time i opted to use equal wholemeal to the liquid in a soak  so it was 65% Caputo Integrale and 65% Stout i also added 0.5% dried yeast to the soak too and gave it 2 hours.

These are the results of my 2nd attempt. See the (2-recipe) blog post to see what the plan was.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

This post is for the results of my second attempt to make the perfect loaf.

Requirements

These are the results of my first attempt. See the (1-recipe) blog post to see what the plan was.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

This post is for the recipe for my second attempt to make the perfect loaf.

Requirements

Nov. 29, 2020.

This is my third attempt at the "Adventure Bread" from the Josey Baker Bread book. But, this is my first attempt to make it exactly as written. Previously, I swapped out the psyllium husk for other binders, but I never matched the absorbancy of psyllium, so it was overly wet, and the oats totally dissolved.  (IE., I violated my own rule of not making substitutions until after you make something at least once, so that you know what it is supposed to look like. Once you know what it is supposed to look like, then have fun with it.)

I bought a bag of semola rimacinata a few weeks ago, and finally decided to try it. Found the recipe here, and basically followed it, except increased the hydration to 70% (and even that maybe was a bit low, I feel the flour could have taken more): http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro

Here is my formula: https://fgbc.dk/123b

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

This post is for the recipe for my second attempt to make the perfect loaf.

Requirements

I was looking for inspiration and came acrossAnthony Power’s Irish Stout, Oats and Cheddar Sourdough. Here is my version.

Soaker

175 g rolled oats

185 g Sleeping Giant Brewery Skull Rock Stout

Dough

800 g Strong Baker’s Unbleached flour

150 g freshly milled Selkirk flour

50 g freshly milled rye flour

540 g filtered water + 25 g

110 g Sleeping Giant Brewery Skull Rock Stout

This last weekend I did a test run of a 3-stage fermentation rye sourdough. I know a little about how rye behaves, so I thought “What could go wrong?”. I chose Hamelman’s Three Stage 70 Percent Sourdough Rye. I recalculated for a 750-gram boule.

The first issue was that the recipe called for medium rye flour. I only have home-milled whole rye. Lance advised getting a 40# mesh to get something close to medium rye. I was keen to proceed anyway and went ahead using whole rye.