This will be featured regularly at our house. We've come to like breads made with buttermilk for adding the sour taste, softening the taste of the whole grain.
The bread works really well for sandwiches, although a loaf shape would be better.
Here's the link to the recipe in English (through Google translate) -
This is my third go at making this bread. The only case where I didn't follow the recipe was the yeast water (mine is in the works). I substituted dry yeast (around 4 grams).
To my surprise you do not taste the apple (could me my palate isn't picking it up) but I think biggest benefit I've noticed the bread doesn't taste too "grainy".
Here's the link to the recipe (starts in German, scroll down for English version)
Been a while. I actually did one other winter market but didn't take photos or notes and it was a loaf I did earlier in the year so I haven't written about it. Been enjoying the oddly warm winter(not that it gets very cold here) for some time. I'm sure the rain is on its way and we need it. So this the Brown Rice Porridge Loaf from Tartine 3 with a few changes. First off the rice. I used some Forbidden Black Rice I found at Costco some time back. I looked it up and this stuff is really good for you.
One of my favorite ryes is the one from Inside the Jewish Bakery by Norm and Stan. I have not made it for a while but I figured it was time to try it again since I've been getting a lot of questions about it on my other blog site.
SJSD Baguettes
Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter. Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter. I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.
I had been making more classic sourdough lately, so I knew I had to do something heavier, with different flours. It worked well for sandwiches for lunch. The crumb was very even throughout. It's a nice recipe I have made before and attached the link below. It takes a couple of days, so you have to plan ahead!
Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all. She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.
I tried isand66’s recipe for Ricotta Garlic Knots http://www.thefreshloaf.com/node/36664/ricotta-garlic-knots and I am very glad I did. The addition of ricotta and the baking style intrigued me. While this is a straight dough (it uses instant dry yeast), it is bulk fermented in the fridge and baked at a high oven temp with steam. I didn't have kamut flour so I substituted white whole wheat. Here are the rolls after shaping and before proofing.
Chestnut flour ‘speculoos’ breakfast bread
