Blog posts

Hey you all!

I've just baked the sourdough rye with raisins and walnuts from Mr. Hamelman's "Bread" book (pg. 208) and I am very happy with it. I really enjoy its texture given by the combination the nuts and fruits with the very spongy crumb. It is not sour at all and the crust is very "crusty". Also, the rye taste is evident, despite of this being a 50% rye bread and despite the other flavors. A very good, very tasty bread, in my opinion.

I've been tinkering with pizza dough for awhile now and recently I've had a break through both in my dough formula and with the bake.

Thanks Franko for the 'Pate Push'

This is not for the fainthearted.

When I got ITJB (Inside  The Jewish Bakery) and flicked through, my rye addiction kicked in, and the unusual process (kind-of Auermann three stage) of the Black Bread intrigued me. This was the first recipe I tried from ITJB - and failed spectacularly.

The top half of the (freestanding) loaf was nice, but turning the temperature down as stated in the recipe let the loaf sink in, and the lower half was dense and badly undercooked.

Happy 4th to all you fresh loafer's.

Our family enjoyed and celebrated yesterday with food and the fireworks tonight. 

Just a couple of breads and treats baked to bring from my house : ) 

Good Ol' delicious Scali...but this time I've added 40% Durum flour.  The recipe is for both the Scali and dog treats are at http://www.kingarthurflours.com 

        A Scala to go

It has been almost 3 weeks since the last blog post of lunch sammys and other stuff - so here goes.

It has been several year's since bagels were on the bake list.  We always made them sourdough but after seeing that Stan published his bagels on TFL, we had to give them a go for the 4th of July. 

I love this take on Roti Bread, love the crispy layer of this bread and it's so much fun to make! 

Ingredients

• 500g plain flour
• 1 egg, lightly whisked
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup water
• 1/2 cup milk
• 2 cups vegetable oil
• 100g ghee

I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough.  Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight.  The cold loaves were then slashed and transfered directly into a hot oven.  I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed