Winter is already gone but the snow still remains in some places and nothing better to remind the past cold weather like a hundred percent rye with soaked rye meal and heath honey. Happy saturday!
Fagus.
after the year from hell with five operations and no baking, I'm ready to start again. so many of you have posted such impressive loaves...I feel like a complete beginner. best wishes to you all. here I go!
I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix. I decided at the last moment to throw in some shaved Parmesan just because I love cheese.
Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof. It made good bread but not the best.
Hi just an update on a point raised by Varda and Janet to the sprouting of the malted rye grains that i obtained from a local (AUS) brew shop. 
Recipe is from the book Brilliant Bread by James Morton. Really nice country bread with crusty crust and beautiful soft crumb. I have used rye starter and a pinch of fresh yeast, overnight bulk fermentation and baked in the cassrole. Satisfying result with funny pattern on the top.
Have a nice day!
Hi, fellow and dear TFL'ers
The thoughts and plans of starting a bakery in Dubai have been broiling in my mind for over a year now. As many of you already know, I began taking pastry classes some few months back as I believe that knowing how to make bread alone just won’t cut it. So, I took the classes and collected my certificate and now I think that the natural choice here is to seek an internship / apprenticeship in some bakery.
My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 350.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 35.00% |
| 200.00 | Wheat flour, white (industrial), 10% protein, bleached, unenriched | 20.00% |
| 300.00 | Wheat flour, whole-grain | 30.00% |
| 150.00 | Buckwheat flour, whole-groat | 15.00% |
| 820.00 | Water, tap, drinking | |
Sometimes you just want a loaf of pan bread.
I have been working for a while to nail down a loaf of relatively lean sandwich pan bread, moving through formulas in many a baking book, converting them to sourdough and scaling them for my 4"x8" loaf pan. I ended up settling on a highly-tweaked formula based on Peter Reinhart's Vienna Bread from BBA. Recipe is scaled for a 4 inch by 8 inch metal loaf pan. A young levian is used for this bread, a mere 4-6 hours after the preferment has been mixed.
Natural Leaven Vienna Bread:
