Blog posts

I have been trying to make this loaf for a while but have had difficulties with the formulation. This time it worked. It was the first time since getting the pullman pan that I was happy with the results as far as shape.  A hybrid loaf with both commercial yeast (just a little) and starter it is 50% fresh ground whole grain with enrichments and baked in a 9 X 4 inch pan. The formula is:

     It's been a while since I made English muffins and since I just sprouted some whole wheat berries and ground them into flour I figured why not a sprouted flour version.

Previously I had used a Yeast Water starter in my English Muffins but since I no longer have a YW starter I decided to use my sourdough starter instead.

Some years ago, Dan Lepard published a recipe in The Guardian that contained saffron and ricotta cheese made with yeast. I made it once or twice, but decided I wanted to convert it to a sourdough. I added too much ricotta to the first attempt, but second time round worked really well.

Two big pinches of saffron in 100ml of boiling water. Let it cool and add to the dough. I also chopped the saffron threads, so the loaf has these lovely orange flecks throughout. It makes a beautiful soft and moist loaf.

Finally decided it was time to try something different again.  I've not been in a very good space for a few months and whilst I have continued to bake it has been from necessity rather than pleasure. Slowly the pleasure has returned and I decided to try Jeffrey Hammelman's 5 seeded levain but to leave out the yeast. 

Well, new for me, anyway... Actually, several new things... I'm a sourdough, rye and generally and wholegrain-ish kind of gal, but the Parental Unit requested crusty white French-style bread this week. So of course, I attempted to oblige. With the help of the resources and things I've learnt on here, (and a brain fart along the way) this is what I came up with:

INGREDIENTS

Poolish:

100g white bread flour

100g tepid water

1g dried active yeast

Dough:

Poolish

400g white bread flour

150g durum flour

315g tepid water

This morning I baked Ken Forkish's 40% Whole Wheat Overnight bread in loaf pans, just to try it out. I did this for a couple of reasons - it's a great bread for market because you can bake it right out of the fridge in the morning without warming it, and the oven heats up to 475 much more quickly without the stones or iron pots in it. So I can bake for an early market without getting up at a stupid time of day!

I haven't sliced it yet (it's for the shop), but here is a shot of the crumb of the same bread baked in iron pots.

  Hello all at thefreshloaf.com and thank you for allowing my participation on this extraordinary site.  The following article is one I wrote on another site, using their format and must admit that I'm taking a shortcut to copy and paste it here in the interest of saving time.  Though it is my first here, it is a continuance of several articles entitled Food Porn:_____ (fill in the blank with object of culinary desire).  I am eager to share this recipe I developed for Sriracha Bagels, due to the lack of them on the market and my love for the spice (explained within).

A recent post by Stan Ginsberg on his Berliner Landbrot apparently had David Snyder by hook line and sinker, and he posted his version on TFL too.  I figured that I'd give it a whirl myself.  Now I don't have much experience with breads that are heavily reliant on rye flour, just about never do boules, and had to search the back of the closet for my used once before proofing basket.  But I was game.

After last weeks; 7 starter 17 grain sprouted bred it was time to tame it down because we are out of white bread.  We love white bread but have found that one with multi sprouted whole grains really makes it taste so much better, plus it is much healthier – it even smells better too!

Hello! This is my first post on TFL, after a year of following along as I've begun bread baking. I'm looking forward to participating occasionally and enjoying this wonderful community! 

I started a liquid levain on January 1st, and named him Munchkin. He's contributed to a number of sourdough loaf experiments with darker flours. Both loafs pictured were from a "pain de campagne" recipe I adapted and had great flavour!