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Happy 4th to all you fresh loafer's.

Our family enjoyed and celebrated yesterday with food and the fireworks tonight. 

Just a couple of breads and treats baked to bring from my house : ) 

Good Ol' delicious Scali...but this time I've added 40% Durum flour.  The recipe is for both the Scali and dog treats are at http://www.kingarthurflours.com 

        A Scala to go

It has been almost 3 weeks since the last blog post of lunch sammys and other stuff - so here goes.

It has been several year's since bagels were on the bake list.  We always made them sourdough but after seeing that Stan published his bagels on TFL, we had to give them a go for the 4th of July. 

I love this take on Roti Bread, love the crispy layer of this bread and it's so much fun to make! 

Ingredients

• 500g plain flour
• 1 egg, lightly whisked
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup water
• 1/2 cup milk
• 2 cups vegetable oil
• 100g ghee

I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough.  Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight.  The cold loaves were then slashed and transfered directly into a hot oven.  I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed

Sending this to Yeastspotting.

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Got some Mexican red chili powder and red pepper flakes, holy moly, are they hot. Made some nice stews, then my thoughts automatically turned to bread...

Spicy Light Rye Sourdough
Note: make a 900g loaf

Today I'd prepared to create sourdough starter.

 A clean hot pasteurized bottle

20 g boiled water

10 g wholewheat flour.

Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.

I removed the honey from my pizza dough recipe thinking that was the reason the bottom burnt every time I baked it.  Not true, it burnt again today, and I only heated the BBQ  to 500 degrees.  

I would really appreciate any input from my fellow bakers who might have had the same problem.  I can't figure it out.

Thanks for any help

Pauly