Blog posts

On a whim, I decided to see if I could bulk ferment baguette dough in the fridge overnight and have it come out perfectly fermented for shaping in the morning. Well, I think I came pretty close honestly!

Recipe is below for two 180g baguettes:

KA Bread Flour........220g

Lukewarm Water.....143

Instant Yeast...........2g

Salt.........................4g

Method:

9pm - Mixed all ingredients and kneaded by hand for one minute until there was some gluten development. Moved to the fridge for bulk fermentation.

Well I took a few years off there! Hey everyone, nice to see the pros still baking on TFL. I have learned so much from you guys over the years. 

I am baking again now that I'm settled in San Jose, California, and no longer a monk. Let's get to what you want to know...

I tried to start my own starter without luck! Even after 5 different test trials with all different flours and two types of water... so a neighbor luckily shared some healthy bugs with me because I was getting impatient. (Monks get impatient???)

Cakes are one such food item that is everybody’s favourite! They don't receive any hate, just love. One such cake that has been the talk of the baking town is “Semi-Naked Cake”. These beautiful sponge cakes are layered with frosting and more frosting because it's never enough!

Here’s how to bake a red velvet semi-naked cake:

Look at this beauty friends! This is the best loaf of bread I have ever baked. Why? A fresh bag of the finest bread flour bought from our local bakery and fresh Durham Semolina to sweeten things up. Great bread!!!!! Recipe:

95g starter at 100% hydration
1/2 t instant yeast
177g milk scalded
42g Durham semolina
328g strong bread flour
41g honey
55g butter, melted
36g egg, beaten
1+ t salt

 Prior to the bake, I brushed some egg wash on to the top of the loaf and sprinkled with Durham semolina flour, then scored.

Beginning to get more comfortable baking! Decided to experiment with Figs and Walnuts (figs freshly dehydrated)

Started with 50% Red Fife, 10% Rye, 10% Spelt, 30% All Purpose, with a 2 hour autolyse and then a 5.5 hour bulk fermentation. Laminated once 45 minutes after adding leaven and salt to get the mix-ins incorporated (maybe should’ve chopped the walnuts a bit smaller) and then did 3 coils folds separated by about 45 minutes each. Retarded overnight for ~12 hours and then baked 20 minutes at 450, then uncovered at 425 for 25 more minutes. 

This has quickly become our home’s favourite sourdough.  There is something special about the Einkorn with the Red Fife.  There is a hint of cinnamon flavour from this bread, which doesn’t contain any cinnamon, and a sweetness to the crust which is wonderful and that we love.

Dedicated bread oven so as to not destroy my new domestic unit.  Dual top and bottom elements (no steam device unfortunately but we know how to make that) 

For size reference the top photo has a 45lb bag of flour on top.  This gives a human perspective below.  Also for additional reference I have abnormally long arms - 

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues.

This one I kept to my standard SD formula with adjustments from 16% to 30% whole wheat. Added a soaker of course ground bulgur and a cold soaker of flaxseed.

Round 3 of the same recipe with mostly hydration changes.

Recipe:

• 346g HEB brand bread flour
• 346g Home milled hard red wheat
• 585g water
• 48g sourdough starter (50% home milled hard red, 50% water)
• 1 heaping TBS of salt

Original Recipe: https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe