Blog posts

This is my first attempt at baking Hamelman’s bagels. Dough made and shaped the night before, then refrigerated overnight, then boiled and baked early this morning. I also tested my DIY bagel boards. Hand-mixed, kneaded and shaped. The final shaping was to join the ends to seal the ring, however, my arthritic hands wouldn’t quite manage, but generally very pleased with the results. Tasted very nice and slightly chewy. Cream cheese at the ready!

Revisiting The Approachable Loaf from the 2020 Community Bake- part 3

(Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab)

I tried the loaf again. The kids were at school/daycare so I could pay a bit more attention to the dough. I wish I had taken pictures of the process, then you all could tell me if the dough was done. Next time!

Miso nori sourdough 77% hydration 20% whole red fife.  For this bake I really pushed fermentation using the aliquot jar I shaped at a 60% rise then ended final proof at 110%. A quick 20 minutes in the freezer while the oven preheated and baked. One mistake I made was that I forgot to turn the oven down to 450ºF after I loaded the dough. I didn’t catch my mistake until 12 mins into baking. Now the miso already makes the crust darker but some amount of the colour is also that high bake temperature.

I’ve been making this recipe from your website for over 6 months and I searched to be able to review it!  This is an excellent bread.  I like using the roux method. The end result is a moist bread without crumbs.   I set my bread machine for the dough cycle, then form it and bake it in the oven.  I use my microwave as a proofing oven, heating one pint of water, then placing the formed and covered bread in its pan next to the hot water.  After 30 minutes, I heat the oven and by the time the oven is ready, the bread is ready to be baked.

I'm infrequently in the habit of reposting breads from the past without a change of something or other.  However I can't seem to find any prior reference of mine on TFL of having posted this one here before.

The background: My initial levain, true and trusted friend all these years, was this 75% mixed flour affair, and from that grandpa sprouted all subsequents.  These past two years I seem to always bake with the 100% hydration AP levain, and occasionally work some other levain requirement off that.  

First time trying a Pain de Mie style bread. Generally followed Maurizio's recipe, except used smaller inoculation, and just directly used my refrigerated rye starter. Formula, scaled for 1 loaf: https://fgbc.dk/1kbm

I decided to see how the new "outdoor kitchen" would do with an artisan loaf, instead of a pan loaf. I followed this recipe, with a very few tweaks below. (Thanks, @SunnyGail, for your recent post of this bread, which gave me something new to try out. 😁)

A few of my notes:

350 gm KAF AP flour

100 gm home milled hard white wheat

May 11, 2021.

This is a bread-machine bake.

405 g Patel brand stone-ground WW durum.

45 g Arrowhead Mills organic AP.

8.5 g of salt.

350 g bottled spring water.

Mixed by hand in a bowl, and let soak 3 hours in fridge.

Slowly kneaded in, by hand, 1 tsp instant dry yeast.

Put in bread machine on Whole Wheat setting.

Dribbled in 19 g more water.

Used a silicone scraper to help the dough along.

400g very strong canadian flour

75g plain flour

25g strong wholemeal 

360g water

10g salt

45g starter