Blog posts

For a change, i decided to lay a side my beloved "BREAD" by Hamelman, and go back to my first baking companion: "Peter Reinhart's" Whole GRain BReads.

I always wanted to bake the Struan, but the laborious and tedious preparation for this bread deterred me. Yesterday, i took a deep breath and gave it a try.

The Recipe (750 g loaf) calls for butter, sweetner, and cooked and uncooked soaked grains. This is a 100% wholewheat bread.

When I prepared to make "36 hours + sourdough baguette" that is posted by Txfarmer http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread  last night, I mixed the sourdough culture and flour instead the water and the flour by my mistake because I was ready to feed my starters in the same time.  The sourdough culture that is my keeper was taken out from refrigerator.( 6 ℃)    I didn't want to throw it away, so I continued ...

Hi everyone,

This is my first 'blog' and I'm so nervous...I want to include a spread-sheet in my post, but I haven't got a clue how to do that! Here we go!

 Here's something that doesn't work...

Another attempt at WWSD without a bulk ferment.  It went less well this time.  I had to get these ideas out of my head, and now that that's done I can go back to methods with better odds. 

Not sure that this is going to last long enough to make sandwiches out of...... its good.

I followed the 123 recipe here.

mixed 9-10 oz starter, 18 oz bread flour, 9 oz regular flour, 18 oz water and 1 Tbsp salt (remembered to add salt this time!)

Well, first thing, thank you all for the feedback to the previous entry. I do realize that working is no excuse for leaving my whole family without tasty bread) I am now looking on the way to adapt some of my favourite recipes to new schedule and to practice out those which fit in it.

Three bakes this weekend—from the lean to the…not!  All were good to eat, and all contributed to my learning process.

Honey-Oatmeal Sandwich Loaf

Hello, This Ciabatta is made using a double flour addition/double hydration technique, with thanks to SteveB - breadcetera!
Here's a link to SteveB's recipe and technique: http://www.breadcetera.com/?p=162

I did three stretch and folds during bulk fermentation (not following SteveB's instructions here!), thinking it might help add some air bubbles.
Apart from these S&F's and "gently" rolling the dough over onto the peel I tried not to handle the dough, for fear of degassing it.