Blog posts

After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result.  Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.

Recently I decided it was time to try to learn to make baguettes.    My strategy has been to make baguettes every day, both to get practice and to try different approaches.    Since I am making them so frequently and often tucked in the middle of other bakes, I don't always have good records.  That hasn't been much of an issue, as these are practice baguettes and haven't been that terrific.    The other day, though, amidst baking other bread, I made the tastiest baguettes ever.    Unfortunately my records were incomplete, and

http://108breads.blogspot.com/2013/06/bread-number-25-speltrye-sourdough.html

Bread #25: Spelt, rye, whole wheat with starter gets made with life all around. Magic slash on top the key.

Breads #26 and 27 are on their way. Both are rye breads with caraway seeds.

Well my nieghborhood has turned into a reclamation camp.  I had EMS and Technical Rescue workers from as far away as the State of Illinois set up in front of my house for two days:

These people are here to help my friends and neighbors, so I baked a big batch of Pulla -- 4 loaves to help feed our helpers.  It was a hit with the Fire and EMS people on the scene.

My Wife had a request for me to make some Roasted Garlic Bread so here they are.

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today i toasted a slice of the Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, sesame seeds , purple carrot and black mission fig bread. i got a whiff of balsamic tang as i opened my mini toaster .. caused my mouth to water! yum! i thought with a smile :)

i had it for lunch.. like so

Topped with procioutto and grilled flat white peaches

A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds

Starts with a Rye Sour which makes up 25% percent of the dough. 

.25% yeast gives it quicker and more predictable times for me to fit it in.  

Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit)  It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.  

  A couple of nights ago I grilled some ripe plantains brushed with some olive oil and sprinkled with some cinnamon sugar.  As you can imagine it tasted amazing and I could have eaten the whole thing all by itself.  Luckily I managed a small amount of self-control and saved enough to use in a bread.

I have made a plantain bread in the past, but this time I used a completely different flour mix and ingredient list and I have to say it couldn't have come out any better.

Entered six items in Baked Goods category, with the following results:

First Place Sourdough and Best of Yeast Breads Division:

Old School Jewish Deli Rye (ITJB pp. 74-76)

First Place Other Breads:

Sweet and Rich Challah (ITJB pp. 33-34)

Second Place (Rolls, Sourdough, Cookies):

Is being enjoyed at the cafe this week.

Catherine