Blog posts

  I made a nice soft loaf the other day using milk in the dough, I wanted to make another similar loaf as my wife enjoyed it so much  So this time I enriched the dough with olive oil and cottage cheese along with an egg and added dried garlic flakes for good measure. I topped that by adding grated chedder and parmesan on top in the last 5 minutes of the bake 

Hi TFLers! It's been a while since I last posted! That's because of my weight loss journey. I tried to avoid baking treats because it's difficult to stop once you have a taste and I need to limit my portion sizes or opt for foods with a high satiety to calories ratio so instead of eating a small piece of bread, I will just eat some rice which has the same calories but makes me feel full and contented longer. :) I also avoided stalking TFL because it will stimulate cravings!

Hi Fresh Loafers! 

Eggs are wonderful. They are used in so many baked products and in so many ways. Most cakes are not possible without eggs and cookies are also difficult to make without eggs.

An egg is composed of three main parts plus membranes and two white strands called chalazae that hold the yolk in the center of the white.

63% Whole Wheat

37% bread flour levain/poolish (i'm new to this, not sure if i'm using the right terminology or not - my starter :)

65% hydration

2% salt

my technique:

First of all, hi guys! I'm sort of new here. Have been lurking around for about 6 months and absorbing as much information as I could, so I guess it's now time to give something back.

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It all started so innocently --- I read Lazy Loafer's rye bake blog http://www.thefreshloaf.com/node/51615/another-allrye-bake, and started craving some 100% rye bread.  I wandered down to the freezer and discovered that I was down to my last wee chunk of my last bake (I freeze in 200g chunks - 5 delicious slices), and that I had apparently also frozen the last chunk of my very first 100% rye bake (it was a 100% version of Stanley Ginsberg's "Black Rye Bread"

Every week I bake a loaf to take to work for lunch each day. The last couple of weeks I've used a recipe from TFL's own Trevor Wilson, for a great loaf with a 65% hydration see here...

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

Well I finally gave in, the temptation was just too much.  Today I had other tasks in the kitchen so thought I could work this in around them.  The recipe I followed was txfarmers baguette, just a simple yeasted dough.  I started with much trepidation, followed her recipe as closely as I could.  Here are my first baguettes ready to proof