Blog posts

It's not hot here, not yet, but I am dreading the season of too hot to bake. What we have now is the sort of weather that has me firing up the grill only to have to call the whole thing off due to rain. So I am crossing my fingers for today, Memorial day.

In any case, I've made something resembling pizza on the stovetop with my cast iron grill pan and this week expanded to focaccia and something shaped reasonably like ciabatta, but lacking in the sort of holes I was hoping for, which I think means it's time to toss the last of that batch of yeast.

For my second crack at this pumpernickel I upped the hydration as well as the percentage of scalded pumpernickel flour and cracked rye. I also finally picked up a pullman pan and baked this rascal for 5 hours of active time and an additional 4 hours in the oven as the oven cooled down. This thing smells crazy good, like caramel and chocolate. It is wrapped in cotton for the time being but I'm hoping it tastes as good as it smells.

Here is my formula

I'm on some sort of "white bread" kick lately.  You delve deeper into whole grain and every now and again need to come back to white flour just to remember how incredibly different it is.  But I'll have to get back to the grains here very soon.  But since a simple sourdough is on my list of breads to fine tune I embrace it.  This one is made with three builds of a stiff levain @ 66% hydration all with freshly milled Hard Red Winter Wheat.

Every once in a while I buy a loaf of bread from Tartine for "research purposes". Here's their buckwheat porridge bread. It's a large loaf weighing 1130 grams.

Winter is already gone but the snow still remains in some places and nothing better to remind the past cold weather like a hundred percent rye with soaked rye meal and heath honey. Happy saturday!

Fagus.

after the year from hell with five operations and no baking, I'm ready to start again. so many of you have posted such impressive loaves...I feel like a complete beginner. best wishes to you all. here I go!

        I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix.  I decided at the last moment to throw in some shaved Parmesan just because I love cheese.

Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof.  It made good bread but not the best.