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For this bread I took 300 grams of whole wheat flour and mixed it with 300 grams of water and 1/8 tsp of instant yeast. 

That was at midnight. Next morning I added 280 grams of flour, 1 tsp salt, some pumpkinseeds and some flax seeds. Also enough water to make the hydration 75%. Gave it a stir and then kneaded with mixer. Let rise for 1,5 hours. Then shaped into boule. Proofed for 2 hours in banneton. Baked for 50 minutes at 190 celsius with steam.

As I've mentioned previously, I've been working for the past few months to upgrade TFL to a new version of the content management system it runs on, Drupal.  I'm also redesigning the interface a bit, mainly so it works better on tablets and phones.  

After our recent experiments with 100% whole grain bread, and DaPumperizing some of them, we found out that our limited supply of what we call white breads was exhausted.  These ‘white breads’ still have 20%-30% whole grains in them so they have some decent flavor and healthfulness.

Hi bakers everywhere!

I made this a few weeks ago but have only had the chance to post it now. I took the recipe from Cresci, by Massari and Zoia. In the book it's for a panettone but I thought I'd try to make it in the form of a colomba because it was around Easter and I still had a few colomba cases left to use :)

   Hey everyone, I've been on this website for a while and just love the loaves here! I'm from China and I love baking, bread especially. I feel it's time to share some really good bread with you here. I cant just keep taking without giving, right? Anyway, I got this recipe from a Chinese blogger and our family just loved it. Hope you will like it too.

   I made 9 small loaves out of the dough.

High gluten flour：………… 350g

Medium Rye：………… 150g

Salt：………… 8g

Caster sugar：………… 10g

Powerless Baguettes: Not pretty but quite tasty.

April 10, 2013

A couple days ago, my wife pointedly remarked that there were only two baguettes left in the freezer. This was a fair warning, so I built up a liquid levain and made a batch of SJ SD dough. This afternoon, I divided, pre-shaped, proofed, slashed and loaded 4 baguettes in the oven. The timing was perfect to have them out of the oven in time to get to the farmer's market when it opened and then to enjoy fresh-baked baguette with dinner.

Favorite ciabatta recipe so far, apart from the added yeast, which I cut in half increasing the fermentation time. Next time around I'll try to elimiated it complety. 
http://www.farine-mc.com/2009/07/tweaked-ciabatta.html

Pizza di Pasqua….Pizza Civitavecchia…Pizza di Pasqua…

Lovely….

Tasty!!

Every now and then you learn a new technique in the kitchen that really knocks your socks off.  Tangzhong is one of them.

Tangzhong

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change (gelatinizes?).  Adding this roux to your final dough makes a huge difference in the softness and fluffiness of your final dough.

Three weeks ago I volunteered to bake bagels for a party. Though, not just ordinary bagels. Sourdough based bagels, with a spicy twist, featuring characteristics of a pretzel---or what I call "pregels".

Visualize this: A doughnut---but not a doughnut---that's as chewy as a bagel, but has a crispy, lustrous, dark brown crust, sparsely topped with coarse sea salt. (I can almost hear bagel purists hollering abomination.)