Blog posts

franbaker and I are going to be baking the same recipes and comparing the results. My bake yesterday is the first of our cooperative bakes. We both attempted PiPs' "Home with Bread/Fighting Gravity" recipe. I am looking forward to see Fran's post about her bake day results.

franbaker's post about her bake:

100% WW Cooperative Baking with Texasbakerdad

Recipe (thank you PiPs!):

Many people wanted to get details how to make the bread with translucent alveoli walls which I have published in the community bake 50% wholewheat thread. So I promised to make notes about the process. However, this bread was not made with sourdough starter but rather with tomato and basil yeast water.

For those who don't like to read too much here are the major differences to what most of people usually do:

But National Sushi Day is November 1st!

Here is Dabrownman's Swordfish Nigiri - Nigiri is traditionally served 2 identical at a time.

And here is Dabrownman breaking the rule and serving 6 - 3 of each at a time with some Salmon Nigiri but there were 3 of us so we got 2 each if that counts.  I have never seen bread of any kind served with sushi of any kind

I loved all the posts on the community bake and decided to join in on the fun with a few adaptations of course! ?Here is my version:

Diastatic Malt

4 Days before:

I was craving banana bread immediately after reading Dabrownman’s banana bread post so I came up with my own version. 

Parmesan Crusted Banana Bread Roll with Honey Goat Cheese Filling

For the bread:

30g       54.5%      Barley flour

25g       45.5%      Buckwheat flour

200g   363.6%      Mashed ananas

These actually turned out ok ! Dealing with a 80 degree kitchen does not help in the least - I usually do these when it's closer to 68-70F which affords a lot more time to work the dough and butter. Strategy today was to employ some freezer time and just hustle. By the time shaping came around dough is pretty soft and very hard to manage. Shaved off a few grams of yeast and final proof for only one hour as opposed to 1.5-2 - it is possible !

I was tempted for a long time to make a bred with dark red wine which we produce in Slovenia. This bread is my second attempt to make this kind of bread.

Here are the instructions for those who would like to make bread with red wine:

1.) Take a recipe for the bread you think you would like to "convert" to wine bread. No changes in the procedure.

   I have not made a porridge bread in a while and I have not used eggs in any bakes either for quite some time.  I like the extra flavor and moisture eggs add so why not use them in a porridge bread as well?

Whole eggs are around 76% water so in this bake 150 grams of eggs equals 114 grams of water which is why the total liquid amount is not higher.

Yep it is over proofed

Normally Lucy and I would be the first ones to lead this charge but we didn’t need any bread and had a few bakes scheduled in front of another 50% whole grin bake.  As most know this is probably the bread we bake the most but we usually also out in multi-grains and or sprouted flour …or both like this one.

Hi bakers, 

I've not posted here in a while because I got graduated and I was very busy, but I didn't stop baking bread and I'm happy to repost here with a new experiment: baguette!

I wanted to challenge myself with a new shape and new shaping techniques and I have to admit that all the process was challenging but far from impossible!