Blog posts

This is a recipe in Hamelman's Bread (3rd Ed.).  It was a straight forward bake and had a very nice sour apple aroma during the bake.  Haven't had a chance to slice it yet, but will have some in the morning for breakfast.  Recipe calls for Medium Rye, but says that Whole Rye can be substituted.  I proofed this seem side down for the natural score look.

Makes one loaf...

Peter Reinhart's NY Deli Rye! I have been baking this for years, but in the past always as a free standing loaf. For the first time I baked it off in a loaf pan and LOVE the result!

This is my 3rd time baking these delicious baguettes for friends and family. The common response I get - "I can't stop eating them!".

Easy and tasty - here's the link to the recipe.

I liked the simplicity of the recipe: https://forgottencookery.wordpress.com/2018/09/04/frisian-rye-bread/

I made my own coarse rye meal by pulsing rye grains in the blender. The result was very uneven, with a whole spectrum from almost intact grains to dusty flour. I didn't have any syrup, so I substituted honey. I soaked the mixture about 4 hours in a nice warm spot. Then I cooked overnight (probably around 10 hours) at 230°F, with a pan of hot water under the bread pans.

Inspiration

Lava cakes seem to be trendy for Valentine's day. This is more of a little chocolate cake with a slightly crisp shell and molten (but not flowing) orange citrus chocolate ganache centre. 

These cakes are mostly chocolate... so I wouldn't rely on chips for the cake or Lindor fillings to replace the ganache as suggested in the original. Blech! Give me deep chocolate, real vanilla and real orange!

This is the first time I’ve baked bread down here in Fort Lauderdale Florida while on vacation.  I wasn’t planning on baking so didn’t bring any starter with me.  I met with Alfanso while down here and he was kind enough to have given me some osmotolerant yeast from his stash that he got from Amazon.  So while having bread baking withdrawal I decided that I’d bake some bread.  We are having a small group of good friends over for dinner tonight and took the chance to bake buns to go with dinner.  Who doesn’t like freshly baked buns with their dinner?

Inspired by Breadtopia and copied: https://breadtopia.com/tourte-de-seigle-100-rye-bread/

The only difference, I added an overnight retardation in the fridge because my kitchen was too warm.

Since I don't have a mill I used dark rye flour.

I am very pleased with the result, moist and not 'gummy' at all.

Hi everyone - hope everyone is doing well in these covid times.  I am still baking but not as much as I used to.  Recently I was able to purchase some french T65 flour and thought I would give it a go.  I don’t often make baguettes either and my efforts to date are average to say the least 🤣. Any way I am excited to try this flour out and after a quick look at past posts I have a c ouple of questions.

what proportion of T65 flour should I use?

Posted a version of this in the past. New improved and updated. Stunning flavor profile and tender crumb. I feed my white YW starter and have it bubbling and super active before using. I don’t keep a discard so always make the “ quick” bread in a regular sourdough fashion . 

Added chopped candied ginger and a heaping TB fresh ground cardamom . Chopped home canned green rhubarb and boiled the syrup down to use for the glaze while the bread was hot. 

This batch came out the best yet.

We bought some cheese on a market across the border in France on the weekend. So my girlfriend requested some baguettes to go with them, since all my equipment including the baking steel finally arrived from Edinburgh. I wanted to try Benny's Yorkville baguette formula (sans any seeds this time), but I needed a slightly different schedule than in Benny's recipe, so I prepared the levain overnight and increased the % PFF, and shortened the bulk fermentation time.