Blog posts

The weather has finally cooled off a bit, enough for another attempt at Giorilli Panettone.  I also finally have some free time for the planning and baking now that I am between locum duties and trips.  I have my fingers crossed for this one.  I’m not sure if it will make a difference or not, but I had been skipping one of the steps of the shaping.  There is an extra shaping and tightening step right after an uncovered rest on the countertop that I wasn’t doing.  I have my doubts that it will make a difference but we’ll see.

Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk.

This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.

I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.

Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.

My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.

Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.

The Copper Mine Road Special... Par-baked,
Four Italian cheese, meat lovers.

My first time attempting Country Bread! I used this recipe:

https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe

I didn't have a dutch oven or water spritzer, so tried to make do by pre-heating with an empty baking sheet on the lowest rack and then throwing on a cup of boiling water on it before putting the boule on the middle rack. First time making a bread with a starter as well. Excited to make more breads :)

By George, I think I have it! 

The levian

I got my hands on my whole kamut recently.  I haven’t had any in quite some time.  I’ve always loved that sunny yellow hue it gives the crumb.  Similar to semolina, I find that sesame seeds really pair well with it.  I haven’t sliced it yet but wanted to post this anyways.  This one is another lean dough with a high pff at 40% which is now my standard for these types of Pullman loaves.  I love the tiny blisters on the crust, even along the sides where the crust was in contact with the pan.  I love how simple and stress free these bakes are.

Ingredients 

AP flour 100% - 540 g

Warm water 88% - 474 g

I.D.Y. .5 % - 2.7 g

Morton Kosher salt - 1.9% - 10 g

Pinch of sugar 

Process 

Preheat oven 475°F

I love moon cakes and these are the first ones that I made in celebration of the Mid Autumn Festival.  I don’t love the salted egg yolk that is traditionally in the middle of each moon cake to represent the moon, so I didn’t include these.  These are filled with homemade azuki bean paste which I make less sweet than commercially available azuki bean paste.  I just ate the cut one and they are truly delicious, just enough sweetness and a bit of texture from the paste as I didn’t blend it down.  The pastry is nice and short and crisp, yummy.

I made an onion, parmesan loaf today. It sounded good, smelt good, and tasted like old socks. I'll try toasting it, but don't hold out much hope.