Blog posts

Reading through some of the Baguette CB posts I noticed that alfanso had made Hamelman's Sourdough Seeded Bread and when I was deciding what to make this week I decided to have a go at this.  

Monday I refreshed my starter and then before I went to bed I mixed up the soaker & the levain

Soaker: 27 g flaxseed & 81 g room temperature water. Covered and left overnight

Levain: 12 g starter + 73 g water + 57 g flour mixed, covered and left overnight. 

Hello friends.

 At some point during the week of October 19th, I will be making my interpretation of Julia Childs Cranberry walnut pumpkin bread. this enriched "brioche" type bread has become a Pie king tradition! Maybe it will become a tradition around your way too! 

 What do you say? Take a break from sticks, I look forward to seeing all of your creations! 

 I revived my S/D culture and made this today, its a 50% Wholemeal loaf with the addition of Raw Red Onion  added at 10% and Poppy Seed at 2%. Started first thing this morning and finished  just after the evening meal. Even had time to try some  before bed time and very happy with the taste and texture.    

Hi folks! This pandemic is still here but I'm still thankful that none of my family is sick, we still have food on our table and maybe the only major problem is an absence of a stable internet connection for four months already; it is only a problem because it compromises my performance for distance learning and other work from home arrangements from time to time. I hope you all are doing well amidst this crisis, let us pray this will end soon.

How I lubed and adjusted my Chinese-made Shule (German) brand version of the Marcato Marga 3-roller hand-cranked grain mill.

No guarantees here. This blog is about my particular machine, my experience and observations.

I checked the Marcato Marga site, and externally it is identical to mine except for cosmetic differences. Be aware that the interior could be very different.

On this other person's  blog page: https://seedforsecurity.com/blog/79

I made two more 50% whole grain laminated loaves this weekend. One was filled with black and white sesame seeds and the other had raisins and toasted walnuts. I did a one hour autolyse for both doughs followed by a 3.5 hours bulk ferment (coil, laminate, 3x coil). These loaves had more spelt than I've done before because I was running low on whole wheat. Very happy with the taste of both loaves, but looking forward to being reunited with my dutch ovens, banneton, and lame to see if I am still capable of producing a decent looking loaf! 

I am just wondering if anybody knows why some alveoli are elongated and some are round? Does it have to do with oven spring? Or the folding technique? Any ideas would be great. 

This bread had a 6 hour levain build until doubled. 

2 hour autolyse

20% levain added followed by 30 min rest and then salt added and 10 min slap and fold. Bulk ferment was 5.25 hr with 4 stretch and folds, preshape, 25 min bench rest, final shape, 16 hour cold proof. 

Thanks

The detailed formula, complete with bake timing, can be found in the video description. 

I love adding sweet potatoes to bread.  I have to admit I thought I had roasted some purple sweet potatoes which I love to use to add that beautiful purple color to the bread.  As it turns out I had roasted some red purple potatoes which are actually much tastier to eat by themselves.  They don't add a lot of color but are do add a nice amount of moisture and spring to the crumb.

This is one of my very favourite breads. It is so creamy and delicious.

This recipe is very close to my take-2 on it. This time, I didn’t have to add extra water to the dough and I decided to do all coil folds instead of half regular folds and half coil folds. I’m curious to see how that will affect the crumb.

Recipe

Makes 3 loaves

Porridges: 

50 g large flake oats plus 100 g water

50 g coarse ground Khorasan  

Dough: