Blog posts

50% Einkorn

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Two Loaves of 50% Einkorn Flour

Recently I posted a loaf of bread that was 50% bread flour and 50% emmer.  This bread is identical except for the substitution of einkorn flour in place of the emmer.  The texture is similar, and the dough was easy to work with.  Because our kitchen was 68F, I opted to put the dough in a Brod & Taylor proofer after the first stretch-and-fold and during the entire final proofing.

SANA Breadmaker - Yeast Bread Recipe (with Autolise)

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The Recipe

For anyone looking for a recipe for the SANA Bread Maker.

We have been milling our flour and baking our bread for years. Since our bread machine let go of all the Teflon layer in one go after 10 years. We decided to go for a machine with a stainless steel pan, and we got a SANA Bread Maker with the Tempeh fermenting option.

Tangzhong plus Corn Flour Scald Multigrain SD

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Tangzhong plus Corn Flour Scald Multi-grain

For the first bake of 2025, I figured I would try something new. I’ve never combined a Tangzhong with a Scald. I used fresh milled green corn flour for the scald, which had boiling water poured over it and stirred until combined.

The final mix was done in my Ankarsum and open-baked with steam.

This was a very high-hydration dough, and with all the fresh milled flour, it ended up over proofing. I should have baked it the next morning, but I had to go to work, so 18 hours ended up being too long. The dough didn’t hold its shape and had very little rise.

Danish Rye, a la Ginsberg

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A picture of the baked loaf.

A month ago (Christmas Day, actually), Tony (CalBeachBaker) posted his bake of the Danish rye bread from Stanley Ginsberg’s The Rye Baker.  I commented that it looked like a great choice for a high-rye bake that I was contemplating.  So, I made it this week.

Soybean baguettes, hasn't nailed it yet lol

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23% soybean baguettes

Practicing baguettes is so much fun! I decided to scale down my baguettes from 29% soybean 78% hydration to 23% soybean 70% hydration to emphasize shaping and scoring.

 

apparently soybean is too fatty to allow me to produce open crumb. Still have to practice!

 

Jay

Sakadane Country Bread

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The interior of a crusty loaf of bread

I am getting back on my sakadane experimenting! I built up a new starter with the koji rice that produces more amylase, and also did a mini experiment with trying to feed it only rice, instead of koji rice + cooked rice.

50% Emmer

Profile picture for user WatertownNewbie
A loaf of 50% Emmer flour and 50% Bread flour.

For anyone looking for a recipe involving a nice amount of emmer flour (and for anyone who already likes the flavor of emmer), this has become my go-to recipe.  The levain consists of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.

Initial proof

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So the recipe says to mix and “let double” for 8 to 18 hours. How do I know if I let the dough overproof? I prepared the dough at noon and checked before going to bed but felt maybe I should let it continue to rise. (My previous breadmaking experience taught me to allow the fermentation to develop longer.) This morning it looks like it’s fallen and has a strong alcohol smell. Yikes! So where’s the sweet spot? How do I know when’s enough???

Crypto peerless

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Crypto peerless

Just wondering if anyone may have any attachments for a crypto peerless ec30 mixer?

Looking for dough hook and I think there was another attachment that whent on the front of the head