Blog posts

Decided to mill some spelt and rye and use it in a simple 1:2:3 loaf and concentrate on open crumb and great oven spring.  My flour mix was 70% bread flour, 20% freshly milled rye and 10% freshly milled spelt.  

 I started off with a starter build of 1:2:3 late sunday afternoon.  Monday morning I built further 1:2:2 intending to use water at about 30°C but misjudged it and when I mixed it up it was more like 26°c. This was left at room temperature to mature.  Room temp started at 23°c.

Hello

I was wondering if anyone had a copy of the manual for Breville Bread Maker BB290?

If they did, would you mind please sending it to: therese3b@gmail.com  ?

Best Regards

Therese3b

and first bake of 2018. Made a batch of 50-50 fresh ground red spring wheat and AP flour. Mixed one half with olives and the other with seed blend (sunflowe, sesam, flax). Folds during NYE board game night, preshape and shape just after midnight, refridge over night, bake after the Rose Parade (~noon). Bringing to potluck this evening. 

New Year’s Eve Pizza Tradition

Here it is…another year gone by so fast Lucy nearly missed it entirely.  It was good one to remember though with our daughter getting married and her and her new husband here for the end of year pizza tradition…and this time he got to form the pies while she got to top them!

My SIL get me the instant pot for x-mas and my daughter got me the induction cooktop that I used to make the pizza sauce this time.  Instead of taking 4-5 hours on the cooktop it was done in 2 hours and every bit as good.

What a Bread!

I could not resist!

And here is mine :

 The loaf shaped as boule.

 The crackling crust.

 The crumb.

So Skibaum (ski) generously shared with me his sandwich bread recipe which I adapted and created a dairy free version and yes yummy version of it.

Here it is below: 

Makes 1 loaf 

300 gr bread flour 

166 gr coconut milk 

35 gr pure honey

35 gr butter 

1/2 tablespoon salt 

60 gr sourdough starter 

1/ mix all 

2/ bulk ferment 6 hours With stretch and fold every hour 

3/pre-shape

4/ shape and proof overnight in a pan loaf coated with olive oil 

Lucy told me that, in the old days, Jewish bakers in Poland and around Vienna started baking these cookies shaped like a horn or twist several hundred years ago.  The root Yiddish word for Rugelach means little twists or horn and are made from triangles of dough rolled up with a filling inside.

(Baked 2/3/17)

This ended up being a particularly sticky loaf, and I had considerable trouble getting it out of the banneton when it was time to bake. Hence, the loaf is a bit malformed. Still, it was moist and delicious and had very good crumb.

Ingredients

• 500g King Arthur Bread Flour
• 350g water @ 80°
• 150g starter @ 70% hydration
• 12g salt
• 300g oatmeal porridge (1:1.5 dry to wet by volume)

Process