Blog posts

This is my first time making a porridge bread. They always looked more challenging than I was ready to tackle. After reading the entire previous CB that featured this bread (read it several times, lol), I decided to go ahead and give it a try.

Levain:

75 gm, half bread flour, half WW, 100% hydration (9 gm seed culture)

Oat soaker:

125 gm oats (home flaked)

250 gm h2o

Pinch of salt

Dough:

350 gm bread flour

Hi all, new to posting here but have often scoured this site for good information. I've been working on making a good panettone for years now and am finally getting good results and finding consistency so I thought I'd share. I follow the traditional process, using a lievto madre, 3 short refreshments during the day before mixing the first dough at night and then I mix the second dough the next morning. 48 hours or so from start to the first slice. 

My husband wanted "Carraba's" bread, so I made some No-Knead Bread based on Jim Lahey's. This bread is about 90% hydration, I think it's easier to work with than the lower ones since I can feel when the dough needs to rest better (it's dramatically different).

  No Knead Bread

Had planned to try a white sandwich loaf with 10% barley flour today, but my copy of Rheinhart's "Whole Grain Breads" arrived yesterday.  Skimming through it and his section on mashes caught my eye.  What could make better mash than barley?  :-)

This is just a simple 1:2:3 bread with 30% of the flour being organic stoneground Australian Emmer flour.

Levain:  Thursday afternoon first refresh.  20 g refrigerated starter + 20 g water + 20 g bread flour

Thursday evening before bed 50 g first build + 50 g water + 50 g flour. leave over night on bench, room temperature dropped to about 19°C.  

Friday about 9 am refrigerated as I had to go out.

Friday midday remove levain from fridge

12:15 pm autolyse 113 g Emmer flour + 262 g bread flour + 250 g water

I'm not a fan of very tangy/acidic sourdough bread, that's why I normally don't proof my loaf for extended periods in the fridge. The only time an overnight loaf didn't taste very sour was when I used a stiff starter and there were cinnamon sugar and raisins in the loaf.

This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.

I simply added ingredients to make a small single layer orange cake for dessert today. The 6” pan is preferred because it provides enough cake for 2 human beings without guilt of over-stuffing our bellies or having to cope with leftover dessert. :D 

Cake

I am once again trying The Approachable Loaf from the 2020 Community Bake

Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab

This time I am replacing some of the Whole Wheat with Bread Flour and am adding the Honey back in. Total Amounts are still the same for a 1,000g loaf.