Blog posts

This is my first go with Vollkornbrot.  I have no reference on how this bread should be.  So those of you familiar with vollkornbrot if you could give me your honest opinion of what you see and if I need to make any improvements.

The bread tasted great with a tough crust...difficult to slice but the crumb was moist and had a nice bite.  It was amazing how the bread improved with age.

Thanks Faith

In full attempts to make a couple Miche to eat this week I setup and then realized i didn't have my round brotforms.  So I just continue and made small batards.  

50 % Whole Grain Meesh Batards

50.25%% White, 27.75% white wheat, 20% rye 2 % bran toasted
81.3% hydration (Bran and soaking water are both considered flour and h20)

Rye Starter
50 Starter
90 Wheat
10 Rye
100 White
180 H20
------------------
Soaker
22 toasted bran soaked in 75 g h20
------------------------

Thanks to everyone on this site for the great baking.  I learn a lot and take away many great ideas.  Tonight, I wanted to make something lighter, so we had a salad with tuna and homemade balsamic dressing and carrot and coriander soup with curry that I had made.  I thought the popovers would be the perfect complement, and they were.  My husband and I really enjoyed them.  I will be making them again!

Sourdough Honey Whole Wheat Multi-grain Bread with PEF

August 26, 2013

After seeing FlourChild’s, breadsong’s and David Snyder’s pizza posts where some of them were dessert pizzas, my apprentice just knew it wouldn’t be long before she had to try one.  But, instead of using traditional pizza dough, she used a slightly sweetened enriched dough like a hamburger bun.  We have no idea why she does these things but it is fun to watch.

Woo what a mouthful! Ciao Ciao Ciabatta!!

It’s hard to find a GOOD ciabatta.

Sure, there are lots around BUT are they good?

Mainly no.

Couldn't resist joining in all the pizza frivolity, it is hands down my favorite bread to make.  I was inspired by David's post here http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here http://www.thefreshloaf.com/node/34610/was-good-pizza, both takes on Ken Forkish's SD pizza in Flour, Water, Salt, Yeast. 

Sasauge and Roasted Red Pepper Pizza 

I wanted to make some hand-pies. We harvested the last of our peaches for the year and have lots of homemade jam. This came out great. The dough was easy to work with. The taste was great and was tender and flaky. I have had problems in the past with overworking the dough and getting tuff pastry but this was great. I brushed the tops with egg wash and sprinkled with sugar. Next time I need to try getting more uniform coating. I like the ones better that I didnt open up the pattern on top. You could even make these and freeze. Then bake from frozen for an instant pie fix.

Just wanted to post a pic of my bread at the local farmers market today.

I have baked this in the past as a yeasted recipe and thought I would try a half recipe using my SD starter.  I fed the starter 1:1:1 and 4 hours later it had more than doubled, so I mixed as per the recipe only using dabrownman's sourdough process:  knead for 5 minutes, 5 rest then knead for another 5.  Bulk proof on the counter with S&F's at 30, 60 and 90 minutes, 11/2 hours on the counter then into the fridge to retard overnight.  An hour to warm up this morning, then divide and scale the dough, pre-shape and bake.