Blog posts

one's got to resort to commercial yeast. This weekend's bake is a chocolate bread with pieces of valrhona bittersweet chocolates mixed into the dough. Oh and with some spelt flour...why not? Bake in a le creuset french oven

And I thought the potato porridge was creamy.  

I got rolled oats from Lonesome Stone Milling (where I get my flour), and soaked them in water for about a day and a half, changing the water once.  After this brief fermentation, the oats started to smell just faintly sweet.  I cooked them at a simmer for about 20 minutes, seasoned with salt to taste, pulled them from the heat, and let them sit from the morning until adding them in after autolyse.  

The formula:

I made Hannah's Confidence Loaf because it looked great and simple.  Started with my rye starter and added the water and br fl.  Of the 400g fl i used 250g br fl, 50g rye, 20g w/w, and 30g cornmeal because it was sitting right there.  I also added 50g mix of chia/flax soaked in some water and a handful of toaster sunflower seeds when i added the salt.  Almost followed the timeline.  Baked in a covered baker for 25m and open for 15m and oven turned off for 5m. The bread came out looking and tasting very good.

I'm back from a week's vacation in the San Diego area with my wife, her brother, and his wife.  We did a lot of the touristy things, including the zoo, the Midway aircraft carrier tour, watching sunsets from the beach, whale watching, Balboa Park, museums, eating some fabulous Mexican food and seafood, horseback rides, and a vineyard tour/tasting.  Each of us came away with our own set of highlights from the trip but one of the best for me was spending a good chunk of this past Wednesday visiting and baking with Stan Ginsberg at his home.

If you haven't tried making a porridge bread yet then what are you waiting for??  There is nothing else like it and if like a nice creamy soft crumb chock full of flavor than  you've come to the right place.

For this version I used some French type flour from KAF, Potato flour, along with some fine Rye flour I had left over from my Rye Book testing.  I added some Durum flour as well since I love the nutty flavor it imparts and for good measure some shaved Asiago and Parmesan cheese.

Hey bakers,

This is my first post, so allow me to introduce myself a bit.  Or skip to the bread.

We baked a version of rye bread called Lucy’s Sorta Tzitzel back in the middle of August and it turned out to be one of the very best rye breads we have made to date – found here.

http://www.thefreshloaf.com/node/39721/lucy%E2%80%99s-sorta-tzitzel-sprouted-sourdough

Abe has helped me so much over the last 10 days.  When I thought my starter was failing he helped me patiently to wait, feed, wait and then held my hand to help me create Forkish's Overnight Country Brown.

I am deeply indebted to him for giving me the confidence to forge ahead and for being by my side (despite a distance of 3400 miles between us)  for my first SD loaf.

This year I've decided I want to be a pro, become a baker. Make pretty and delicious bread that a lot will enjoy.

Last tuesday, I bought called Della Fattoria and baked my first loaf (from the book) a White Sandwich Bread the next day.

Day One:

The recipe yielded to a kilo of dough, not wanting to end up with a lot of bread I halved the recipe.

Hello everybody,