Blog posts

Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all.  She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.

I tried isand66’s recipe for Ricotta Garlic Knots http://www.thefreshloaf.com/node/36664/ricotta-garlic-knots and I am very glad I did. The addition of ricotta and the baking style intrigued me. While this is a straight dough (it uses instant dry yeast), it is bulk fermented in the fridge and baked at a high oven temp with steam. I didn't have kamut flour so I substituted white whole wheat. Here are the rolls after shaping and before proofing.

Chestnut flour ‘speculoos’ breakfast bread

Today/yesterday I made some sourdough with steel cut oats and a touch of whole wheat. It came out so darn good.

Yesterday I made the dough with 600g bread flour 30g ww flour, 157g chef (100% hydration), 467g water, 60g oats (60g is the dry weight I soaked em for two hours) and 13G salt. 

After we had such luck with our last bun bake for hamburgers, that turned out to the best Lucy and I have managed to produce, we had another occasion to make some buns for some pulled pork that came from a huge 14 pound bone-in pork shoulder that we smoked for 17 hours on Sunday

Our last batch of buns scented with rosemary, basil, garlic and sun dried tomato here :

Hello!

This is my first post here after browsing on the site for a really long time. I just thought I would like to share this recipe of super soft and fluffy buns/rolls using the tangzhong method with a SD starter instead of instant yeast. I have been an avid SD baker and coming from an Asian background, am always trying to use SD into popular Asian recipes. This recipe was derived from several of my go-to recipes, including hokkaido milk loaf, sweet bun dough, SD rolls etc

Another bake of BBA Basic Sourdough. Life interfered a bit on this one, had to drive to NY (from MD) to goto a party, then had a sports tournament the next day in PA. I had to let the preferment sit in the fridge for an extra day, and the autolysed flour also went into the fridge for a 24 hour period. After I mixed the dough I had intended a 36 hour ferment but I had some other priorities (... work ...) and it stayed in the fridge for 60 hours.

Those are two bakes from Andew Whitley's book (Bread Matters): Whole grain rye, and Spelt bread. I've used Wheat instead of Rye for the whole grain rye.

Hello to all from my modest digs here in Birdseye Indiana. You might ask,, "Where is Birdseye?" According to the locals, about half way between it's beak and it's a**.  I'm still adjusting to the move from living in Louisville KY for over 30 years and finding myself in a very rural, very isolated but very beautiful spot.

I've had varying success with the crumb on a number of loaves.  I think this is one of my best efforts so far, but far from perfect as I compare to other wonderful bread posts I see on this site.   Interested in opinions on this.  Thanks.  Phyllis