Blog posts

It's been a year or more since I've made Jason's Quick Ciabatta recipe, so I made a variation first and followed the next day with his standard recipe.

For the variation, I mixed Jason's standard 95% hydration dough until it started to climb the mixer paddle.  At that time I added enough flour to make a 75% hydrated dough and retarded it overnight in the fridge. The next day, I shaped, proofed and baked the loaves.

Today, I attended my first farmer's market as a vendor.   Yesterday I baked around three times more bread at one time than I had ever done before.   Miraculously it all came out fine with no kitchen disasters.  This morning I finished up the baking and drove a couple towns over to Carlisle.   I had never been to the Carlisle market before.   I had two reasons for picking it.   One, I figured, given that Carlisle is pretty sparsely populated, that the market might be small enough for me to be able to manage.   The second is tha

Hey all, I made it to double digits.  And can you believe next week is August.  I'll be trading for pumpkins before long.  

So I had a hard time deciding what to make and kinda through this idea together rather fast.  After the Flax Walnut Rye I knew I wanted more Rye.  I got some local Rye from a friend and intended to use it (forgot it at home) so I used my standard house coarse ground Rye.

Where does the time go?  In the considerable time since I last managed to get a post together I have mostly been baking one bread over and over.  So here it is: a big ol’ rye.

After the two bakes of milling farro, whole wheat and spelt for whole grain breads that had sprouts, scalds and seeds in and on them where the milled flour was so beautiful to look at and great to work with at 90-100% hydration, we thought we would do something we rarely do…… make a white bread that had nothing in or on it!

a second photo for my first blog entry.

I found the basic recipe for this bread in Dan Lepard's "The Art of Handmade Bread".....and took a few liberties.

My white flour starter was 16 oz and I added a 1/4 cup of buttermilk, 2 tablespoons of honey and 2/3 cup of shelled pumpkin seeds.   The result was two large loaves of tasty, chewy rustic bread.    Lots of flavors with the rye and barley flour plus the pumpkin seeds inside and outside seem to be a nice addition.

The following worked up to be ~4.5 lbs of dough:

16 oz active white flour starter

1.75 cups water with 1/4 cup buttermilk

I had made this bread some time back but thought of sharing with you guys today. It's one of the first shaped breads that I tried. I forgot to take a shot of the crumb, will remember next time I bake it.  Recipe and method is from Peter Reinhart's The Bread Baker's Apprentice

Sorry Folks I have been super busy and I let my starter die by mistake. I am still trying to get caught up on all the posts, sorry if I didn't comment.

Anyway, I have a new starter now and this was the first bake from it, one a classic Sourdough, one brushed with Arugala-Basil Pesto, and a Boule.

The Culinary Center of Kansas City was rocking in the rye this past Friday, when I had the privilege of teaching another full-day class on rye breads.  It was a lot of fun to work with a group of students who were eager to learn and had lots of great questions about everything from flour to techniques.  We made three different breads: the Rustic Pumpernickel from ITJB, Eric’s Fave Rye, and a Vort Limpa that I customized from various on-line sources. 

However, before the class, there was preparation.  And before preparation, there was shopping.