Blog posts

AKA using-up-the-open-packets-of-flour-in-the-cupboard bread. ;-)

Am still working with my usual recipe formula, which I can now recite by heart. I think it's been a really worthwhile exercise in improving both my technique and consistency. But it's amazing how many different breads I can turn out using the same basic formula... And I can vary the quantity of yeast according to how much (or little) time I have.

Hopia (好餅- hao bing in Mandarin) in Fookien literally means good cake/pastry, it was introduced by Chinese immigrants mostly from fujian in the country. They are ubiquitous snacks and can be found almost anywhere; in the general merchandise store in cartons at the street corner to most bakeries to high end Chinese delis in gift boxes. The classic versions are mung bean or pork fat filling enclosed in flaky pastry made by alternating layers of water and oil dough.

Hello, my fellow TFL'ers

It has been one heck of a ride, since June of this year. I have finally taken the leap... I quit my job in June 2015, in search of a Bakery related job. A 14 year desk job, and a dwindling Money exchange establishment has left me in despair for years. I have always sought solitude in baking bread, perhaps in an effort to relieve myself of the stress of a corporate desk job that has given me nothing but disappointment during the last couple of years.

Another from the weekend I thought I would share

     Healthy and tasty with a noticeable sour dough twang, these rolls hit all of the right notes.

I used some fresh milled whole wheat along with some 00 Caputo flour, First and Clear flour.  The oats were added in with the flour along with some 2% Greek yogurt, and Maple Balsamic vinegar.

The end results were a nice moist, open crumb perfect for sandwiches or as a dinner roll.

I had a hard time choosing a title for this blog entry. I thought about "SMSJSD," which you would eventually discover stands for "Senior Moment San Joaquin Sourdough." I thought about "Invulnerable Bread." I mostly thought about not posting anything about this bake. There is nothing new ... except that these loaves turned out so well in spite of my forgetting to ... Okay. Here's what happened.

Lucy finally got around to making a sprouted white sourdough that doesn’t have any whole grains in it….if you overlook the 6 grams of whole rye in the rye sour starter.

  Lucy kept this one at 74% average extraction for the sprouted 5 grain portion and the Kamut and wheat at 82% extraction making for an overall extraction of 78% for half the flour.  The other half of the flour was LaFama AP.

I know lot's of people post their Pain au Levain results, but I thought I'd share mine anyway and hopefully encourage some people to give it a go!

For all TFL bakers who like to bake with whole grain flours and still want to provide yourselves, your friends and families with lovely home baked treats then this recipe could be a useful one to have.  This is a healthier version of a classic cinnamon bun.  The raisins of course are optional, as is the dark chocolate topping, (although the indulgence factor is somewhat reliant on the chocolate!!) .  For full details please hop over to mybreadandbrot.com.