Blog posts

Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini 

To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.

Recipe and process are below for those interested.

Very simple and tastes great

Image

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's.  For this bake, I wanted to use only Yeast Water for leavening.  My YW was refreshed a couple weeks ago and has been resting in the refrigerator.  Decided to give it a try without refreshing it.

Inspiration

I made a cranberry lemon kugelhopf two weeks in a row. I was very pleased with it so obviously I needed to blow it up with something crazy. I wondered whether I could make a kugelhopf with a citrus frangipane rolled inside it. And while I was at it, why not make it chocolate with hand-pulled espresso from my home-roasted Ethiopian Yirgacheffe coffee beans? And why not use lots of little currants instead of large cranberries?

Recipe

The recipe comprises two major parts: making the kugelhopf and making the citrus frangipane.

Dry:

1 cup wholegrain rye flour

1 cup semolina

2 cups all purpose flour

1 teaspoon cinnamon 

1 teaspoon ginger powder 

2 teaspoons baking powder

Pinch of salt

Wet:

⅔ cup orange juice

1 tablespoon vanilla extract

½ teaspoon orange extract 

½ cup apple sauce 

½ cup almond butter

Add-ons:

Dried fruit (cranberries,  raisins etc.) Diced, if necessary, up to ¾ cup

Nuts, chopped, up to ¾ cup

Here's another spiced loaf! On days when I feel like having a lil bit of rice, I usually make jeera, chicken or a simple biryani. Since I've already made a jeera (+cheese) loaf recently, I figured why not try making a bread version of biryani just to dip or drench the bread in some curry. :)

Today I baked a couple loaves of Hamelman's Oatmeal Bread with Cinnamon and Raisins. It was my third bake of this recipe. The only modification I made was, while I had used AP flour before, this time I used King Arthur Baking "Bread Flour." The higher-gluten flour was naturally a bit thirstier, and it ended up with a more open crumb. It was a bit chewier, but the flavor was unchanged.

Based on recipe from The Rye Baker

Last weekend's bake was Hamelman's Semolina Bread.  The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).

Makes one loaf...

Total Formula
158g  AP Flour (35%)
68g    Bread Flour (15%)
225g  Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)
292g  Water (65%)
9.0g   Salt (2%)
1.4g   ADY (0.3%)
18g    EVOO (4%)