Blog posts

In order to fine tune my milling and sifting process, I ran a series of tests at different mill coarseness settings to see which setting might result in the best separation of bran from endosperm. I then ran a successive reduction multi-pass milling and sifting process at what appeared to be the best first pass settings and sent samples of all these tests to CII Labs to see what some of the ash content, protein content, and dough rheology might be.

K.A. Rustic Country Boule-1

K.A. Rustic Country Boule-2: Interior

I made a basic loaf of white bread and finally figured out my problem. I've been using way to little flour while kneading. This last time, I used a lot of flour and the dough turned out wonderful. I think I finally taken a step forward in my skills.

Well it's been since I first found TheFreshLoaf in 2006 that I posted to my bread blog. Up until recently I hadn't had much time or energy to do much baking. Couple that with my love of crusty breads and whole wheat and my wife likes non-crusty, white breads and all the married folk can understand how this variable can decrease the amount of bread time for Jason. Well I had the time recently and wanted something to challenge me and get me back in the swing of baking so I scanned the site and decided on Floyd's Pain sur Poolish recipe.

Silesian Light Rye 1

Leader's "Local Bread" has three formulas for Polish ryes. I have made the Silesian Dark Rye once and the Polish Cottaqe Rye many times. Today, I made the Silesian Light Rye for the first time.

I found this photo in my camera. This was a straight up French bread, like a 65-2-1 combo. It had a 3 hour poolish, with wasn't enough to make a big difference, but it tasted pretty good.

Yesterday, we were heading out for the day and we were also out of bread. I decided to throw together some dough and stick it in the fridge until today.

So, I put 4 cuops of sifted wholewheat (14%protein) and about 2cups of water and 1/2 cup milk (its thirsty flour) added some oil and salt also. I only put 1 teaspoon of yeast and everything was quite cool. I then let it sit for 20 mins to align the gluten while I got ready, then kneaded it for about 2 mins,,,,,not even that really....and threw it in the fridge.

Makes 4 large or 8 small.

 1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe).

1) Preheat the oven to 550F.

2) Divide dough into 4 or 8 pieces.

3) Shape each piece into a ball.

4) Roll each piece to round.