Blog posts

Hello,

This time I decided to try out 100% whole wheat rolls, and added more butter + honey + milk than my previous white rolls.  The home-milled whole-wheat is pretty thirsty, so I increased hydration.  I estimated this around 78% hydration.  The dough was a little bit sticky, but easily manageable.   Overall, I am happy with the outcome, these are quite tasty w.w. sweet rolls.   :-)

Yields about 1200 grams of dough.

Milk poolish:

222g ww flour

308g milk

0.4g instant yeast

Final:

All Poolish

Thanks to Weekend Bakery's extremely helpful Croissant Making Log, I finally made a batch of croissants that I'm happy with (see link for formula and tips).

Seigle d’Auvergne

Sourdough Bread made with Liquid Levain fed twice a day

from the SFBI Artisan II Workshop

Probably the key experience provided in the SFBI Artisan II workshop on sourdough baking was baking a series of breads with liquid versus firm starters, starters fed either once or twice a day and breads with different proportions of starter. Each variation produced breads with noticeably different flavor profiles.

There is only one thing better than Gingered,  Tres Apple Almond, Vanilla Granola Crisp with Bourbon Dried Fruit.

And that is Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon

Dried Fruit and home made Vanilla Ice Cream covered in Chocolate Sauce.

***brushing dust off of a forgotten blog***

:-)

Hi everyone, this will be my first post in a good years' time, I think. I have been keeping up to date with TFL regularly, and I'm very happy to see a lot of new faces around, baking wonderful breads. And of course, I've followed the impressive efforts of old friends, who keep on supporting new, budding bakers and that are always happy to share new recipes and lessons learned from their baking experiments. This community is one of a kind, and I'm very happy to be a part of it.  

Yes, I've been baking regularly still, usually twice a week at least. Just been a bit lazy in posting the result lately.  :p  

 My first trial with Four Grain Blend flour  Richard (Ruralidle) kindly got for me from Little Salkeld Watermill, Cumbria, in Lake District.

This is baked from Hamelman's "BREAD", in levain section. It is naturally leavened, with 10% wholewheat or so. I increased the hydration from 68% to 78%, as i like a softer dough. everything went as scheduled, but i ended up in bed at 1:00 am! a chronic symptom of my late sourdough baking...!

Therefore, i thought of an idea, which is reducing the prefermented flour to 10% to allow 21 hours retarded bulk fermentation, and consequently allows me to continue baking next day without having to sleep late.

Two bits of personal info to share with the community.

* * *

The first is that this summer my family and I are moving to Vancouver, BC.