Blog posts

  Just what's needed, right?  Another pizza dough.  There's nothing glamorous about this one, either.  That's what I love about it - it's dependable above all else.  It makes a nice pizza and some pretty good sandwich rolls.  The triple batch gives me enough dough for a pizza the size of my pizza stone and sandwich rolls for a week's worth of lunches.  This has become my standard survival bake when I don't have time for anything else.

Pain de Campagne using a Stiff Wheat Levain and a portion of Gilchesters Organic Farmhouse Flour

Leaven Build

It might makes you feel less guilty eating croissant. These croissants were made with 20% whole wheat flour.

Would it be classified as wholegrain croissants:P?

I used the recipe from Michel Suas's Advance Bread and Pastry. The recipe used preferment. The dough was quite soft and pliable and was relatively easy to work with when it came to rolling and lamination. 

I was intending to give today's bread to someone, but the dough was too long for the peel and the end stuck to the handle as I was loading it into the oven, pulling a bit of dough away. I think I'd better keep this one for my partner and I...

Gives new meaning to the term 'bread porn'!

OTOH, it's marvellous how the perspective changes when viewed from a different angle. But I still don't feel it's appropriate to gift a bread that looks like a...

Hello,

This is today's bread.  It is a 10% rye, the rest a 50/50 mix of KA bread + AP, at an overall 72% hydration.   2-lbs.

20% was the levain sour (125%) for 18 hrs @ 44F, and then heated up.  60% was the flour soaker at 55F (78%), same 18 hrs,... and then also heated up.   :-)

Apricot Yeast Water Test Loaf  [Update:110530-1000] 

   If you are unfamilar with Yeast Waters, and wild yeast, you may wish to view

Yeast Water & Other Wee Beastie Bubbles (No Math)

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

SAFFRON  CHALLAH

I didn’t want to steal Brother David’s blog post title without due credit.  Last Fall he told of his scissor-happy bake of epis and dragon tails (http://www.thefreshloaf.com/node/20226/baguette-and-variations).  And today I pursued a similar adventure.