What a great day for baking, today was a Lemon Fruit Bread. I upped the lemon juice content to be half lemon juice half water and included the grated peel as the Myer lemons have such a lovely skin. i also used 2 free range eggs from my daughters place in Serpentine where the 3 Hens range over 5 Hectares, the lemons also came from Serpentine
First post here! Started making sourdough about a month ago. I’ve lurked this site and got some really amazing insight from this community. little things you folks have shared that would just take time to understand and get a sense of. I feel that I’ve learned much living vicariously through your documented bakes :-).
I was gifted bread, by Jeffrey hamelman last December by a fellow horticulture classmate. It had sat on a shelf for a while until I got into sourdough. This bread comes from that book and it’s been a great resource for me. I scaled it down to make a loaf.
With clearly too much time on my hands I'm constantly thinking of what to add to bread. This was a 30% whole wheat loaf with 10% cashew nut pieces and 5% flax seeds. I used 10% starter and retarded over night in the fridge for about 12 hours. It's on the very edge of being over fermented but otherwise is a great loaf. I don't really get a lot of nut flavor from it, but the crumb is super soft and toasted I got more of the earthy nutty flavour from the nuts. Nice loaf.
I decided to make two loaves using my typical flour mix: 50% KABF, 25% whole wheat, and 25% freshly milled spelt.
One loaf used almond milk instead of water and I added cinnamon, chocolate chips, and pecans during the lamination stage.
The second loaf added roasted red peppers, capers, garlic, pesto, pepperoncini, and cheddar cheese cubes during lamination.
Maurizio Leo's "Best" Sourdough Recipe which I'm trying to move away from in favor of SD from fresh milled grain. Oven Spring:
Final Product:
Got a little distracted and over did it. I like the crumb though:
Well as I feared my sheltering in place Covid 19 baking staycation has ended because the job calls. I was enjoying the time to bake every few days unencumbered by work or much socialization. Our dogs and the cat, liked having a full-time doorman who gets the meals out on time. My wife is happy with some of the home repairs and shovel work that have that been completed and my neighbors are grateful for the bread deliveries. All this and a check in the mail.
I am not a purist, but still, I have always thought that pain de campagne should be 100% whole wheat, but somehow, I could not make a highly palatable pain de campagne from 100% whole wheat. There were American whole wheat breads with lots of sugar and fat. There were German and Polish whole wheat breads well suited for a spread of herring or smoked meats with mustard.
Hello,
I just made this recipe from R. Bertinet's which I saw on Youtube and couldn't resist
https://www.foodheavenmag.com/richard-bertinets-twisted-cinnamon-buns/
I'm wondering if it just me or somebody who has made them thinks that the dough has way too much butter and the quantity of the filling is excessive for the size of the dough to cover.
Thanks,
The lineup from left to right:
1:2:2 levain of ryestarter & wheatflour & water, sitting on top of a 1:2:2 starter refresh of ryestarter & ryeflour & water
1:1 levain build of wheatberry-honey yeast water & wheatflour, sitting on top of the wheatberry-honey yeast water
1:1 levain build of apple yeast water & wheatflour sitting on top of the apple yeast water
All flours are freshly milled 100% whole grain.
