Blog posts

It must have been a good year! T65, which passes for bread flour here, has usually maxed out at around 11% protein. A few months ago, I found a bag at 12% and felt as though I'd struck gold. Well, I must have hit the mother lode, because this new T65 organic flour clocks in at 13%! So I bought a 2.5-kilo bag of it and have been happy as a clam.

Another recent find was heritage/heirloom stone-ground T80. I believe that T80 would pass for "high extraction" flour in the States; at any rate, it's got 11% protein. It has a lovely color and perfume.

One of my Christmas gifts this year was several pounds of barley and of oats to feed my home milling habit.  After noodling around here on TFL and the web, I cobbled together a formula to use some barley flour.  

Ingredients 

400g whole wheat flour, freshly milled

400g whole barley flour, freshly milled

400g all purpose flour 

5g malted grain (I used malted barley)

900g water

60g honey

24g salt

10g active dry yeast

Process

My biggest challenge is scoring my loaves.  I never ever get all 4 small (500gm) loaves scored properly.  I remember reading  that a guy who worked full time in a bakery said it took him a full year to get the scoring right.  Today for once (in 4 years) I got all 4 right.  Crumb shot to follow (after dinner... lol)... Apologies for this small brag... Next time I'll be back at 50 or 75%... today I"m happy

hester

My dear wife doesn’t like stuff in her bread.  No nuts, no seeds, no nuthin’.  For Lucy that is like missing out on some important bread flavor but it is better than not baking bread at all.  Still, Lucy was ready to come up with a bread for the dear one since she took Lucy to the Vet yesterday and came home with some kind of pills to help her recover from being stroked out.

Sourdough Bagels

(adapted from Hamelman's bagel formula in Bread)

David M. Snyder

January 2, 2019

https://www.mexicoinmykitchen.com/

and the top 15 Mexican Food Blogs are

https://blog.feedspot.com/mexican_food_blogs/

Yes I'm making instant pot Cicken Chili Verde to put over my Chicken Chili Verde Tamales for tonight's dinner:-)

Happy New Year

This is based on Danni's Peasant Bread...thank you Danni !  I milled my spelt, rye and kamut and ground the flax seed. I sifted out the goodies  from the flours. I have never done this before but decided to give it a try. I used two different starters that I have had going for a while. Not sure what they are but one was fed only AYW and the other was fed only durum...but that was before and they were now going be on a " water and goodies" feed :). They loved loved loved it. Tripled in 2 hrs. Boom !  I did an autolyse with just the flour and water for about 2 hrs.

dmsnyder Recipe Index

http://www.thefreshloaf.com/node/11667/dmsnyder-recipe-index

Foolproof 1-2-3 sourdough for beginners

http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread

Emile Henry baguette Baker

Just pulled this from the oven about 20 minutes ago and can't wait to dig into it. We had cooked a turkey this past weekend and wanted to make sandwiches...but of course we needed a bread built just for such an occasion. So...I set to work with the breadcalc spread sheet and this is what I came up with.

Starter:
Levain @ 50%: 100%/3oz
Water: 50%/2oz
KAF Speacial Flour: 90%/3oz
KAF White Whole Wheat Flour: 5%/1oz

Final dough...
All the starter: 25%?...I didn't weigh it, just threw 'er in
KAF Special flour: 80%/ 12.25oz

Einkorn flour truly made a difference in both taste and texture. I only used about 10% of the total flour weight in this recipe.

Happy New Year everyone