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Purple Sweet Potato Black Sesame Sourdough Rides Again!!

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Slideslinger on 27 Jul 2021 at 19:39

Because my wife and I just cannot seem to get enough of this fantastic flavor! Shoutout, as usual, to everyones friend Benito for the initial inspiration. This is my 4th time baking this knockout sourdough, and I've tried different formulations each go round. I substituted dark rye for the whole wheat, and used Giusto's La Parisienne for the bread flour along with 50 g KA all purpose for good measure. Also added 15 grams of Giusto's All-Natural Barley Malt, which has been giving me outstanding results.

Cornish Saffron Buns

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albacore on 26 Jul 2021 at 12:57

This is the second time I've made these buns and they really are very tasty. I was so pleased with the first batch that I used exactly the same recipe second time around.

The recipe is courtesy of chef Rick Stein. I watched him make the buns in an episode of his recent Cornwall series. I more or less followed his recipe, but, as always, did a few tweaks:

Malted Wheat Sourdough

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Carlo_Panadero on 24 Jul 2021 at 20:43

For Ferment - Day 1

50g - Strong White Flour

25g - Rye Flour

40g - Dark Ale

 

 

Day 2

125g - Strong White Flour

25g - Rye Flour

50g - Dark Ale

50g - Warm Water

 

 

Day 3

100g - Strong White Flour

100g - Warm Water

5-10g - starter

No knead fresh milled whole wheat sandwich bread

Profile picture for user justkeepswimming
justkeepswimming on 24 Jul 2021 at 16:07
Not sure why my paragraph breaks aren't working today.... Might be something related to creating this post on my laptop instead of my phone? Apologies in advance....  This bake was inspired by idaveindy. I had read in one of his past threads about Steve Gamelin's no knead bread approach. I had never heard of him and on a whim decided to look into it. In part, because my 92 y.o. mother in law loves fresh bread, but can't handle all the kneading, etc. I ended up watching a bunch of what he has on you tube. By far, Mr.

100% Whole Wheat Sandwich Loaf - Debra Wink

gavinc on 21 Jul 2021 at 00:07

Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted.

long bulk fermentation with fresh yeast

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yozzause on 20 Jul 2021 at 15:45
Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour.

Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza

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Benito on 19 Jul 2021 at 14:14

One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza.  Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.

The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.

 

For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed

 

433 g bread flour

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