Blog posts

  I was asked to make some rolls for Thanksgiving again this year so I decided to try to turn my Sweet Potato Maple Pecan bread into rolls.  In the original bake I had discovered that I used way too high of a hydration in the dough so this time since I was making rolls I cut down on the hydration considerably.  My calculations say 53% total dough hydration and 78% with the add-ins but since the sweet potato variety I used this time was a red variety with white flesh I think the moisture content of the potatoes may have been less than calculated.

it suppose to be a pita bread, but it didn't puffs up all the way though, maybe the roasted garlic blocked the puffs somehow. But this bread is very soft and taste like a naan. 

These days I've been trying hard to my baguettes.  (still working on it...)

a few days ago, I got an idea to add a little beauty and fragrant to the dough--- the dried rosebuds from the rosebuds tea... For the flour, I just randomly mix what I have in hand.  The smell of the rose baguette is so beautiful when it's baking and after it's done^^~. 

poolish: (room temp. 12-16 hours)

200.5g of organic artisan breakers craft plus malted flour + 100 T55

yeast 1/8 tsp

water 300.5g

the dough:

This was my ode to my man!  I thought "hey these guys eat japaleno popcorn all day. I am going to send in some salami and spicy cheesy goodness!" I am picturing a home improvement Urrr Urrr Urrr sound coming from men as they take huge chunks of bread and taste that primal combo.  Well primal, maybe not there are no wild meats. However,  We have a wild woman, some wild yeast spicy cheese, and meat.  Let it begin!

I really like the look of the rustic banneton.  It also makes (in my humble opinion) my boules easier to move.  They feel more firm.  The boule with the C is a total natural seem opening.  Not bad, it almost looks like I placed a C on my boule myself.  Well, when I do 4 boules with 2 bannetons it does provide options for those that may prefer one to the other. 

Warm Regards,

Casey

Here is what appears a normal proofing Struan.  However, I encountered a few issues.  The soaker never soaked up and turned into a stiff dough like Reinhart showed in his picture.  It remained like a watered down oatmeal.  I had some brown rice, quinoa, and  kasha mix in the fridge.  I added that and  enough wheat flour to make a somewhat dough consistency.

I have been traveling since Oct 5th. No baking but lots of eating of great breads from Canada to NYC ! I got home and found my YW and SD happily resting in the fridge. I fed everything and restored all to working order. I noted Ian's sweet potato bread and had an extra baked one so decided to try a variation using what I had on hand. Wild Yeast Blog has a formula from 2007 and I used it as a base to begin. http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/.

  My pretzel rolls have become one of my wife's and friends favorites so I figured it was time to make some more.  I stuck to the same basic formula and procedure as before but changed up some of the flour using some potato flour in the starter and some First Clear flour in the main dough.

I decided at the last-minute to make a few rolls with a surprise inside and added some bacon cheddar cheese I had picked up while in Vermont a few weeks ago.  All I can say is...."Cheese and Bacon"..enough said!

About four months ago, satisfied with my progress with wheat breads, I decided I’d give rye breads a go. Within the week I had reviewed Hamelman’s (Bread) comments on rye flour’s idiosyncrasies, Ortiz’s (The Village Baker) near deification of Pain de Seigle, and developed a respectful fear of rye’s dreaded “starch attack”. In earlier days I’d made singular attempts at Volkenbrot and, while test baking for ITJB, Kornbroyt: each a dense-crumbed rye; both tasty, but not the rye bread I was looking for.