Blog posts

I am tinkering with different flours and methods and one of them is to develop gluten for my weekly handmixed 4kg batch as close to a window pane as I can.....without having a mixer for now...

Carole aka DesigningWoman kindly recommended some videos from the Ecole International de Boulangerie for 'petrissage manuel en masse' which is basically manual mixing with folding and slap and folds...BUT I love in particular what he does when he divides and layers the dough pieces during slap and folds...

It’s been ages since I last baked a porridge loaf so I’ve decided to bake one again. This is the first time I worked with amaranth flour. I went for bagged flour since it’s 4 times cheaper than buying the grains and grinding them myself… Despite that, its flavor has really surprised me.

25% Amaranth 15% Sprouted WW Oat Porridge SD

Dough flour:

Let me share with you this nice flavored sourdough that came out of the oven this morning. It uses a mix of bread flour (65%), whole wheat and rye. I milled WW and rye in the blender, but did not sift out any bran this time.

San Francisco Style Sourdough Bread

March, 2019

David Snyder

This recipe was kindly shared by Ann Rogers who got it from Mike Giraudo. Mike's recipe is his own adaptation of that of Ramon Padilla,who worked for 30 years as a baker for Parisian and Boudin bakeries in San Francisco.

These are the instructions she provided verbatim, followed by my adaptation, reformulated to make 1000g of dough.
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This is today's daily bread...made with rolled oats fermented overnight with levain and water before being mixed into a rye/spelt/Marquis wheat dough along with some chopped almonds; shaped loaves were dusted with sifted bran and some sesame seeds, cold proofed overnight and baked this morning direct from the fridge in pre-heated DOs. 

I had an aunt that was exceptionally partial to bran muffins. When she visited us, I indulged her with fresh muffins every morning. Her recipe (which I scrupulously followed) was based on All-Bran breakfast cereal.  My wife and I prefer Scotch oatmeal, so we do not normally keep All-Bran in the house, so we have not been in the habit of making bran muffins for years.

I baked 2 loaves of DMSnyder's SJSD and they disappeared overnight.... so decided I'd make something that at least seemed more healthy.

A while ago Joze created an amazing version of Maurizio's 50/50 during a community bake which I loved doing at the time ..http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version

The French typically use 10-17% rye flour and T80 flour for the rest.

Here in New Zealand I have limited choices.  But I have a flour mill.  So I've been making a flour close to T110 as follows:

There is a graph going around which compares the growth of yeast to LAB across the temperature range.  The yeast being compared is C. milleri.  What disturbs me about this graph is that people interpret it as being the only yeast relevant to their sourdough.  It's not.