Blog posts

Early in my bread career I would get up at midnight or 3 am to take the dough out or put it in or mix it or whatever I thought the baker needed to be doing. Have not done that in many years.  Nice and easy now. Proceeding at the speed of yeast.

I use the unwashed container that held my last dough ball to kick off my next starter as it is "infected" with the wild yeast and gets the next batch going no problem. 

So last weekend I made two loaves, one for us and one for the daughter. The daughter's looked better, but smallish. Ours was way too heavy on the whole wheat, came out short and dense, but all still tasty.

This holiday weekend's batch is a hopefully more balanced bread/ww flour blend. The dough rose very much overnight!

Started like this:

Apologies to, and inspiration by, Carole King.

After the success of my "Monster Multigrain Miche", I went on to develop sourdough rye breads. Again. Failing repeatedly across the span of 2 years, I finally achieved what I call "Strong Rye".

Another baguette attempt, this time using Trevor Wilson's easy SD baguette recipe.  I doubled the recipe and made 4 x 350 g baguettes and a small boule with remaining dough.   It was a bit cool and dough was slow, I got hung up on time so I think I did not bulk ferment enough. Still, baguettes are a big improvement on last lot, I used my new larva rocks so although my steam technique still needs improvement I think there was definitely more steam in the oven.  The boule didn't fare so well and although I scored the top, I obviously didn't score suffiently.

I baked a batch of six Sunflower Flaxseed Levains from Tartine 3 this morning. I made the dough last night and let it sit in the basement (my version of 'cellar temperature') overnight, then shaped it and proofed in baskets this morning. It proofs a lot more quickly than the five hours Robertson recommends so I had to have the oven and the cast iron pots hot and ready. The dough was quite sticky this morning but stretchy, and it shaped well into boules. These were 750 grams (wet dough weight) boules, baked in 3 quart pots. Turned out very nice!

After quite a few white breads in a row I was worried that Lucy may have gone to the white side and then she came up with this one.  Originally it was supposed to be a 40% rye Jewish Corn Bread but that got lost in the translation of having to replenish our very old NMNF stiff rye starter.

Hi it's Andrew here, I have been using fresh compressed yeast, And my bread is coming of yellow ! can anyone please help me !

This is a relatively simple bread made with fresh milled Kamut flour, KAF Millet flour and KAF Toasted Almond Flour.  I added some smoked pecan maple syrup for extra sweetness which complimented the nutty flavor of the almond flour.

All in all, this one came out very tasty and made some great grilled bread with olive oil for dinner this week.

The crumb could have been a bit more open but it was nice and moist.