Blog posts

Been a while.  I actually did one other winter market but didn't take photos or notes and it was a loaf I did earlier in the year so I haven't written about it.  Been enjoying the oddly warm winter(not that it gets very cold here) for some time.  I'm sure the rain is on its way and we need it.  So this the Brown Rice Porridge Loaf from Tartine 3 with a few changes.  First off the rice.  I used some Forbidden Black Rice I found at Costco some time back.  I looked it up and this stuff is really good for you.

One of my favorite ryes is the one from Inside the Jewish Bakery by Norm and Stan.  I have not made it for a while but I figured it was time to try it again since I've been getting a lot of questions about it on my other blog site.

SJSD Baguettes

 Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter.  Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter.  I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.

I had been making more classic sourdough lately, so I knew I had to do something heavier, with different flours.  It worked well for sandwiches for lunch.  The crumb was very even throughout.  It's a nice recipe I have made before and attached the link below.  It takes a couple of days, so you have to plan ahead!

http://www.breadtopia.com/whole-grain-sourdough/

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 :