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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.

Sunbeam, model 5833.

Free online manual:
https://www.manualslib.com/manual/324027/Sunbeam-Expressbake-5833.html

(For future reference.)

1: Basic program:

• 3:00 - 2:50. Mix.  10 min.
• 2:50 - 2:30. Rest. 20 min.
• 2:30 - 2:15. Knead. 15 min.
• 2:15 - 1:55. Rise. 20 min.
• 1:55 - 1:55. Deflate.
• 1:55 - 1:00. Rise. 55 min.
• 1:00 - 0:00. Bake. 60 min.

2: Whole wheat program:.

With my daughter that's gluten sensitive back from college, I decided to see if I could come up with a sourdough GF loaf.

i posted the other day about a chart for yeast quantities for conventional timed  doughs 

https://www.thefreshloaf.com/node/68214/yeast-quantities-for timed-doughs