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Hi everybody, especially rye bread enthusiasts...  Just wanted to post some things that I have been working on:

12/7/13 - Danish Rye Bread

This one turned out really well for winging it.  It's a mix of a bunch of stuff, freshly cracked rye, spelt, wheat berries, rye flour, pumpkin/flax/sesame seeds, old bread, rye sourdough, spelt stiff levain, barley malt syrup, blackstrap molasses.

Yes, it is a 5 C alliteration Holiday bread inspired by trailrunner’s chocolate cherry bread posted earlier this week found here Chocolate sourdough enhanced bread

Sometimes Lucy sees a post on TFL and just has to move her version of it to the top of the bake list – and this was one of those times.

Great sweet potato rolls. I had more potatoes so upped the % of ingredients. The dough is lovely to work with. I  decreased the yeast as I wasn't going to bake them yesterday.  Substituted my whey for milk. The dough responded very well to a long slow rise on the counter and then retarded in the fridge.  Filled with bubbles. Very easy to shape when cold. I retarded 15 of them....50 oz of dough...in a 13x9 covered container.

We are always running out of white SD bread it seams even though there is an at least 30% whole grain in it.  The girls like it better than the heavier whole grains Lucy prefers so the lighter ones disappear faster.

But I I'm putting it in my blog because I don't want to forget this day.

First, although, like most, if not all of you, I have a passion for baking. With such a passion, only a fool would not be a member of TFL.

My passion, however, spills over into other domains. I am an unabashed Foodie. For example, two days ago I tested a brine-cured ham I am preparing for Christmas. It was perfect: ready for smoking. I celebrated with a glass of our home-vinted 2009 Barolo.

Kid #2 wanted something non-sourdough, so I decided to take  another shot at English Muffins.

[u]Poolish:[/u]

100g AP flour

100g water

1 packet commercial yeast

Ferment for ~12 hours

[u]Autolyse:[/u]

200g AP flour

150g water

Sit for 75 minutes

[u]Final Dough:[/u]

All of the poolish

All of the autolysed flour

75g AP flour

25g WW flour

75g water

(I forgot to add salt (d'oh!!!))

After getting my levain into some warmer temps it has finally gotten strong enough to bake with and the acetone smell is gone. I mixed it 70% hydration and let it ferment for 12 hours then made a loaf. Loaf is 1 kilo at 65% hydration, 20% levain and 2% kosher salt. I did not account for the levain hydration in the final dough total hydration. Just go with it. Results were great.

I thought it might be interesting to try [url=http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/]The Weekend Bakery's version of tartine[/url].

I was quite a bit more patient this time, letting the dough tell me when it was ready and this is the best pulla I have ever baked! I topped it with the egg wash, sprinkled liberally with sugar, ground almond and slivered almonds. I totally forgot I was going to bake this as a chacon and went in to auto pilot and divided the dough into 2 balls then one ball into 3 for braids . . . Next time I will try a chacon pulla! A skibum moment!

Hello! 

My name is Aaron and I am a brand new bread enthusiast  Sure, I have enjoyed eating delicious bread my whole life, 31 years, but never baking! Until now.  i have been reading so many books and sites regarding bread making I finally gave it a try. Three nights ago I made my first brick, I mean loaf of bread. Tasteless, dense and downright terrible. So last night I tried again. Slightly more success but still the wrong density and no flavor.