Blog posts

A friend has a walnut tree and gave me some walnuts...So when I looked at my Tartine 1 book again there was a basic recipe similar to my usual 1:4:5 with 100g WW and the rest strong white flour and 100g leaven...

So I followed the advice and toasted the walnuts in the oven which gave them an amazing flavour and surprised I had any left to bake with...

Hello friends! 

It's been a (long) while since I posted, not for a lack of baking though. Just been dealing with all sorts of chaos. 

I've been baking and re baking this seeded loaf trying new techniques and methods and it's been fun to see the different results. The formula hasn't changed much from my last post, except I've changed to a 100% hydration levain. I don't know if there's any real science behind it but I seem to get nicer results with a 100% levain as opposed to my usual 80% hydration. 

While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!

I have Peter Reinhart’s Artisan Breads Every Day and  between Ian’s posts and this book, I managed to put this one together. 

Recipe

Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.

I often forget how much wonderful flavor that can add.  kamut, spelt, barley, buckwheat groats, triticale berries, oats

Ian asked that I post something from my bakes (it has been ages).  So, here's today’s bread, a simple pain de compagne.  It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class.  The other bread the students will make is pain a la ancienne.

Loved the flour!

 I fold the dough ove\

I had some leftover purple sweet potatoes and caramelized onions so threw this bread together.  I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.

Hello Everyone

Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.

Levain

20 g starter (10 g from each starter I have been keeping)

50 g white flour

50 g water

Dough

All levain

160 g white

20 g semolina

70 g whole wheat

157 g water

4 g salt

Process

Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?

Pane Tipo Altamura

Dough flour:

300g     100%       Semola di grano duro (re-milled semolina)

For leaven: