Blog posts

OK still on a miso kick, not my homemade as that will take sometime yet, but red miso again.  I was happy with my previous bake of miso with furikake, but decided to change it up just a bit by adding toasted black and white sesame seeds.  Since I love sesame seeds and have baked a previous black and white sesame seed bread I thought that it would be great with the flavour of miso.

Bread flour 352 g

Sprouted Whole Wheat 97 g

Water 320 g

Levain 115 g 100% hydration Sprouted whole wheat 

MTloaf touted this bread to me recently and while I didn't immediately get on the stick, I kept it off the back burner.  So here goes.

MT was right.  This is a fantastic tasting bread.  As I hand mix, it was a bit of a fight to perform French Folds, adding  two Letter folds at 50 & 100 min of a total of 150 min BF.  

First time trying 100% semolina bread using yeast water for leavening. I used a basic recipe with semolina, yeast water levain, salt and water. Because semolina is a bit coarse and hard, I decided to autolyse it for 12 hrs with added salt. This was the same time it took for the levain to mature. At the end of the autolyse the semolina was soft and held to its structure.

Levain (12 hours to mature)

40 g semolina

40 g yeast water (grapes)

Autolyse

282 g semolina

187 g water

5 g salt

After my go at the Red Miso Furikake Sourdough bake, Cedarmountain gave me the idea to make my own miso.  I actually use a lot of miso in my cooking and now I’m also gradually using it in my baking.  So why not make my own miso?  The first hurdle was to source koji rice.  I was able to find some here in Toronto as we have a local sake producer called Izumi and they sold me some koji rice.  Well the ingredient list for a simple miso is even shorter than bread, Koji rice, soy beans, salt and water.  OK perhaps it is the same as for bread.

I’ve been participating the baguette CB and realized that I hadn’t documented any of the baguette bakes in my blog.  I find it can be nice to go back and see how my baking has progressed with its various ups and downs.

The formula I’ve settled on to hone my baguette craft with is Abel’s Baguette au Levain.  This is the formula I’ve been following.

For three baguettes about 280 g (to account for aliquot jar)

My Rus-ian bread journey

I just finished baking my first Oatmeal Porridge Bread out of the Tartine no. 3 cookbook.  I've only been making bread for a few months (15-20 loaves), so please keep in mind the following are the interpretations and results of a true beginner! Since I've started to have consistent success with the Tartine loaves, I thought I'd try my hand at a porridge bread for the first time.  

Not baking so much but love the combination of Kamut & spelt so this weekend did a repeat of an earlier bake where I had pushed the Kamut to 50% with close to 80% hydration.  

Starter was refreshed on Friday morning and so before bed I built the levain. 13 g starter + 60 g water + 60 g bread flour

Saturday at 9:15 am autolyse for 30 minutes

      This bread is like a Challah on steroids ?.  If you have not tried making a porridge bread yet, give this one a try and you won't be disappointed.  It is full of flavor and pretty healthy to boot.

You can vary the porridge ingredients and it will still taste great and if you want to make it a little more decadent, use heavy cream instead of the milk in the porridge and use some in place of the water in the main dough as well.