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TFL'ers,

I have been baking mostly the same bread since I started making bread with yeast this month. 

300 g AP flour

1 tsp yeast

1 tsp sugar

1 tsp salt

1 cup water

I tried a couple of new things today - and what is really cool is that they all worked!

1.  autolyse for 30 min.

2. did a french fold. 

3. used a brotform

The last bake was so nice and this one is very similar except for a few differences that….. made a difference.  The sprouts, seeds, nuts, prunes and dough flours were nearly identical except we ran out of barley berries.

A commuter-friend travelling with me to London on the train used to live in Ravensburg, in a region in Germany called Oberschwaben.

One day he told me he really misses a speciality from there called Seelen.

They are rolls with an open crumb and a slightly chewy crust, sprinkled with caraway and coarse salt.

Searching the internet I found a number of recipes, and some descriptions of the "original": a roll made with spelt, using high hydration, long fermentation, and a wet, hot bake.

Sending this to Yeastspotting.

Click here for my blog index.

Phew, it has been a busy holiday, and just turned into an even busier Janurary. Still baking a ton though, here are some stuff I have baked during the holiday but didn't get to post about before.

This is an continuation of the last multi-grain SD bake except that the hydration is slightly lower at 68%, the multi-grain flours were 54 %, the add in goodies are increased substantially since this bread has multi-grain sprouts to go with the multi-grain soaker and we also have pumpkin and sunflower seeds, as well as, pistachio and filbert nuts with a hint of prunes too.

Baked at midnight! 12 hour pre-ferment, 2.5 hour bulk ferment, 3 folds in the first hour, 1 hour proof.  425 oven * (see below):  30 minutes covered, 15 uncovered .

The aroma after 30 minutes in the oven was incredible! - like browned butter.  I almost slept in kitchen.

I exercised great restraint and waited until morning to try it. The crust is more on the chewy side, as is the crumb.

Hello everyone,

I saw a beautiful post on stirthepots.com last February – 
Jeremy’s lovely take on a Swedish seed bread (Svenska frö bröd).
The ‘mosaic of a crumb’ Jeremy described; all those beautiful seeds! That bread looked so, so good.
It took me awhile to look up his friend Martin’s blog, and bake this bread – I’m so glad I did! - here's a slice... :^)

Sometimes I love to do something different when shaping a loaf of bread.  All 3 of my children took Irish Step dancing lessons for quite some time so I am partial to most things Celtic.  When I saw instructions for shaping dough into a Celtic knot I knew I had to give it a go.