Blog posts

I came across burghul (also known as bulghur) at the grocery section of Oasis Bakery. The name was really familiar and I remembered vaguely from the bread-making book that it was grain. So, I bought a one small tub hoping to try using it with the grain-bread, and the Jeffrey Hamelman's Five-Grain Levain is on my agenda. 

So last night I set off on my first Pita adventure using the TFL recipe. 

I like weight/percentages, so I weighed out the measured ingredients to develop a formula by weight. This is my conversion technique pretty much for all baking now.

The original recipe was much too sticky for me as well (worked out to ~68% total  hydration for me); had to add 50g more flour to get a manageable dough, and even then it was a tad bit wet. Overall hydration of 59-61% seems to be in the right ballpark for pita. 

The below recipe is ~60% overall hydration:

I've been thinking about the Yukon Gold Rush miner. You'll recall, to preserve his sourdough mother--he called her Maude, after the first girl he'd ever kissed--and caught in a Yukon white-out, miles from camp, weak from having not eaten for four days--he'd boiled the last of his dogs, King, six weeks earlier--he'd kissed Maude one last time, placed her next to his heart, curled his emaciated body around her, and lay down in the lee of a a twelve foot drift.

When Andy/ananda posted his student Faye's success at the "Young Baker of the Year" competition, he mentioned that Faye was inspired by my trials to re-create the taste of blue fenugreek (not available in the US) with nettle. In German that kind of flattery is called: "he brushed my tummy". I felt very much "tummy brushed" and admired the creativity of the young winner from Newcastle College. (By the way, Andy, how was the final competition in November?)

I've been talking to DrFugawe who has recently been baking a Nancy Silverton apple bread and this month I am going to bake the Hamelman Normandy Apple Bread.

I have come to realise, and it's probably been discussed here before, that cider in America is not the same thing as cider in England.

I have always been taken by the photos of European bakery's that produce large loaves of bread. The Polain Miche is the shining example of bread for the week. After all of the beautiful posts of miche breads here recently, I let my inner drive get the best of me and decided to make as large a bread as I could manage on my stone. I made a mix consisting of about 7% rye and 93% bread flour. The levain contained 10% dark rye and the balance was fresh ground whole rye. I also added some toasted wheat germ. I basically followed David's Miche post except I used rye instead of whole wheat.

Some time ago I had the idea to bake several loaves under exactly the same condition, with one parameter changed, be it flour type, hydration, timing ...

Due to my recent sourdough experiences I found it interesting to bake a series of loaves with different final proof times, to see, taste and document the effects of underproofing and overproofing.

The recipe used is Richard Bertinet's white dough, slightly modified: 100% bread flour, 70% water, 2% salt, 2% fresh yeast (I used 0.7% instant yeast)

Been experimenting a little lately, and so far this is the recipe I'm most satisfied with. Baked it twice already and it's been amazing both times.

200g wheat flour
200g durum/semolina flour
40g wheat flour - for dusting and adding if it's too sticky.
15g fresh yeast
200g water
15g sugar
5g sea salt
100g plain natural yogurt
25g oil (preferably olive)
40g carrots.

Peel the skin off the carrots and use your peeler to finely slice bits of the carrot. Chop the carrot slices to reasonable pieces, quite small.