We are still enjoying the Florida warmth down here in Fort Lauderdale. Since we arrived there has been rain only one day and there might have been one cloudy day at most. It has been sunny days after sunny days, I’m not complaining.
Today's bake: Cranberry and Poppy Semolina Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note:Increased TDW from 1.411kg to 2.0kg
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - None
30 hour Borodinsky Bread by rus brot
recipe-Foodgeek https://fgbc.dk/3126
rusbrot video https://www.youtube.com/watch?v=niIcAuRRxWo
Day 1: Prepare clas (24h)
Print personalized recipe from Foodgeek:
I've been interested in making nice airy-ish, free-form loaves with all or substantially whole wheat flour for a few years, but I kind of put that on the back burner for a while. I've gotten a lot better sense of gauging fermentation as well as experimenting with cooked or soaked grain or porridge add-ins the past two years. I think it's time now to return to whole wheat loaves. I think my baking goal for this year will be to 1. Learn to make an airy, well-shaped 100% whole wheat loaf 2.
I can't believe I forgot the lid today 😭😭😭 the bread is cooling now and i won't slice it until tomorrow morning. I'm so nervous
Fresh milled durum and potatoes make a great combination. I added some high extraction fresh milled whole wheat and a little KAF bread flour as well.
I was very happy with how this one turned out. The crumb was moderately open and you can really taste the nutty flavor of the durum and clean flavor from the whole wheat. The potatoes add a nice softness to the crumb.
This a perfect bread to mop up some homemade sauce and it makes some great grilled bread.
Today's bake: Smoky Chili Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s):Increased TD from 1.46kg to 2.0kg
This bread is made from a 3 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Hello!
I am very happy to have found this blog, I just started my baking journey a few days ago and have some doubts about my sourdgough starter.
My sourdgough starter has separated into 2 parts, today was the first time I fed it (I am following a recipee from a food blogger i like a lot, who suggests to only stir it on the second day and feed it on the third day). Nevertheless, It seems like is growing quite fast.
How to Sift without Flying Flour!! (the mesh is 20 holes/inch)
You can use your own bread pans in the Zojirushi Baking Chamber!
There is a metal base on which to set your pan or you can insert a rack to lift your pan a bit away from the coils. The rack pictured has a height of 1.5". The bottoms of pans that rest on this rack will be about 0.5" above the coils. This is similar to the distance of the bottom of the Zoji baking pan to the coils.
