Checking on the yeast quantities required for a 4 hour bulk fermentation 1.3% fresh compressed yeast seems to be about right The dough is a cheese and onion bread which i will be making again on the weekend for an 80th birthday celebration for one of my gym class mates
5% raw brown onion and 10% shaved Parmesan cheese
Baked this earlier in the week. Pain De Campagne sourdough, using NYBakers Farine De Campagne flour. Came out GREAT! Lots of rise, and the crumb was amazing. 
TFL'er bake list #4 this week, and this weekend's bake was Danni's Oat Porridge Bread.
A fun bake, and I learned a new technique by making a porridge. The bread came out really good and has great flavor! The crumb is nice and soft without being sticky. Will definitely keep this one on the list.
Another savoury loaf, this time with a wild rice/exotic rice blend and dehydrated onions and a touch of honey.
When I was mixing up the dough I noticed it was extremely soft. This was probably because I didn’t cook the rice the night before as per the recipe and that was probably a mistake as the rice ended up more hydrated than it should have. I added an extra 50 grams of flour to soak up some of the hydration. So word to the wise, make the rice the night before.
Recipe
Makes 3 loaves
700 g strong bakers unbleached flour + 50g
Discovered the whole wheat flour I've wanted to try for a long time available in a shop last week, and decided to use it in one of my typical recipes, with approximately 40% of this flour, and rest strong bread flour (and rye starter). Formula: https://fgbc.dk/1l1g
This week, I made an olive and cheese loaf, Queen Elizabeth cake (twice), and non-baked breads: steamed flower buns and horseshoe fritters (these are fried).
For the loaf, I wanted a soft bread that stays soft until the last slice. I used pepper-stuffed olives - these gave specks of red together with the orange bits of old fort and marbled cheddar. I wasn’t sure if my starter was strong enough for this bake since I used it passed its peak.
I’ve had my eye on this method of shaping a milk bread for sometime when I first saw this on my IG feed. This bake is inspired by Chiew See of Autumn Kitchen, she used a similar method of shaping a matcha milk bread last summer and I’ve wanted to try it ever since and finally got around to doing it this long weekend.
I won’t bother posting the formula as it is the same as previously posted. For this loaf I added toasted black sesame, pumpkin and sunflower seeds during lamination. Bulk went to 60% rise in the aliquot jar and then final bench warm proof to 110% at which time it went into the fridge for a cold retard. Based on the slight spreading that this loaf had either it is a bit overproofed or over hydrated.
Hi guys. My name's Jordie aka The Crusty Oaf. Must admit I'm fairly new to this whole blogging thing so bare with me while I find my feet in this world. But what better way to document my progress on my way to becoming a professional bread baker.
A little bit about me first I guess.
I'm called Jordie, 28, I live in Suffolk UK in a busy seaside town. I have 4 children so finding the time to bake with this hectic life is a challenge in itself 😂
I have long been a fan of the Semolina version of Jason’s Quick Coccodrillo Ciabatta, which may have been my first TFL recipe attempt. @alfanso’s recent post on 80% PFF Ciabatta got me thinking it had been too long since I’d investigated alternative versions. Thinking back on the Durum community bake, I decided to apply Alfanso’s method to a hybrid ciabatta and I think it worked out ok.
