Blog posts

Well I thought I got the seams well sealed and the skin taught and did. Still, this is the most dramatic seam explosion I have ever had on this Forkish style loaf. I scored a classic cross, just to be safe.  This loaf has such a complicated bloom, I am unsure where to make the first cut!

What is better than a beautiful blooming boule? A blooming boule and the BEST chocolate mouse I have ever made, from the best recipe I have ever found!!!

This week's bake is a boule made with combination of sprouted Einkorn,  durum, white wheat, rye, and barley that was dried and milled along with AP, fresh walnuts picked up from the neighbor's yard, and some dried cranberries that were on sale. It was made with natural leaven partially fed with the bran bits sifted from the sprouted flour.Thanks for the tip dabrownman. Smells wonderful will cut it later

Stu

  It finally feels like fall on Long Island with apple  and pumpkin picking season in full gear, so what better bread to bake than a Cider loaf.

Unlike the original version I made earlier in the year here, this one uses apple cider instead of hard cider and I used a different assortment of flours.  In the mix were French style, freshly milled whole rye, spelt and sprouted wheat.

In order to celebrate World Bread Day, I have decided to bake something special, just to move out of my comfort zone. So I have baked something unusual, an Activated Charcoal, Sunflower Seed and Walnut Sourdough Bread! 

This bread is a sourdough rye/ wheat bread, that, as the title suggests, very easy to make.  Its a bread that I make very regularly and I thought it was worth sharing with the TFL community.  It makes fro great toasted cheese sandwiches!

For details see https//mybreadandbrot.com

http://mybreadandbrot.com/easy-artisan-sourdough-bread/

More fun in the kitchen playing around with hydration ( % water )

This is at 80 %  using the sponge and dough ( poolish method without commercial yeast ).

The link to the WBD announcement is here – the 10th year

http://www.kochtopf.me/world-bread-day-2015-invitation-einladung

Sprouted rye and wheat.

This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!

T65 and T55 flour combo with my levain.

Nutty, malty flavoured, golden brown little rolls.  They are high in fibre from the whole spelt flour and crushed flaxseeds and enriched with a good dose of heart healthy omega 3 fatty acids.  

These rolls were a big hit with my kids and friends, just make sure you make plenty, they are very versatile for any meal, with any topping.

For full details and instructional pictures, head over to www.mybreadandbrot.com. 

AKA using-up-the-open-packets-of-flour-in-the-cupboard bread. ;-)

Am still working with my usual recipe formula, which I can now recite by heart. I think it's been a really worthwhile exercise in improving both my technique and consistency. But it's amazing how many different breads I can turn out using the same basic formula... And I can vary the quantity of yeast according to how much (or little) time I have.