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After reading blogs of Dabrownman, Ian & Khalid in last few months, I was waiting to get my hands on whole spelt flour. Some time back, I found Bob's Red Mill's whole spelt flour in a supermarket and jumped to buy it. As it is not cheap, I wanted to make sure that every bread made from it was worth the price. So the flour had been lying in my freezer for quite some time now. Finally in the last week, I managed to make 3 breads from the whole spelt flour.

A video short of my bread just as it comes out of the oven.

[URL=http://i1292.photobucket.com/albums/b572/Steelhead503/Baking/IMG_1376_zps77136dc8.mp4][/URL]

I made pita bread using the recipe here on TFL.  It was way cool watching the pitas puff up in the oven.

hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop.

Today I made the basic sourdough from BBA with 50% semolina. I also did an extremely long autolyse and increased the hydration about 1 oz. 

The dough was pretty hard to handle so i was not thrilled with my shaping job, but the crumb turned out pretty well. 

 Lapsang Souchong iced tea with a splash of tart cherry juice is one of my favorite drinks. I think the smoky tea and the cherry play very nicely together. This bread is my first attempt at recreating that combination in bread form. I guess I'm on a bit of tea bread kick....

A few weeks ago I wrote about this formula, and after many suggestions from readers out there, I followed up with two bakes.  This post shows the outcome when including all the flours in the long autolyse, based on suggestions from Khalid and David.  Essentially the method was the same as previous with these two exceptions: for bake 2, the autolyse included all the water and all the flours as listed plus 3 gm salt, and for bake 3 the salt was eliminated in the autolyse and the overall hydration w

Despite the unseasonably cool weather we've been enjoying, finally this morning I was reminded its springtime by the blooming sage in our herb garden.

Comfort food: Toasted Cheese sandwich

A slice each of Sharp Cheddar, Pepper Jack and a teaspoon of catsup smoothed between on...

I saw on thefreshloaf people talking about brioche feuilletee (I think the topic was started by andythebaker), specifically this link: http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/