Blog posts

Dear Bakers, Dear Bread lovers,

I have created a Bread Recipes App on Android that computes automatically all parameters to bake the perfect loaf, sourdough and fresh starter.

The App will help you define the recipe you are after for most of the required cases of Bread Making: poolish, sourdough, french baguette. The method is supported by timer for each step of the artisan bread baking.

Visit the Google Play Store:

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

436g Bread Flour
24g Whole Wheat Flour
290g Water
10g Salt

Haven't baked in forever.

House temp 74F

All water from fridge 66F

Flours:KAF Bread and KAF WWW

 Finished weight 695g approx 24oz

Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.

9pm-premix into fridge

Here is the combo black rice ground into flour

Image

Fantastic oven spring. Followed my 1-2-3 tripled it so 300-600-900. Added some extra water along the way to enhance the feel of the dough. There is 100g of apple yeast water as part of the liquid. I had some barley grains so I used 50g of those and 100g of fresh  milled rye with 150g Red Fife and the rest Arrowhead Mills Unbleached. Dough was laminated 3x and I only let it room temp proof till it was about 50%. Same as last time I shortened the bulk proof due to the YW.

The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the  energy to overcome my dog days' laziness and write a new post.

What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But for sourdough or other hearty breads there's only one option: grind, toast, and re-bake!

If I hadn't just read about Tangzhong, what would I have thought about the bulgur that I cooked and pureed? I had to keep adding more and more water, until I had 4x the weight of the bulgur in there, and the consistency of wallpaper paste. I kept adding more because I hadn't realized what I had been making. You probably already know this, but bulgur is already cooked, a.k.a. already gelatinized. I'm not sure why anyone would want an overly complicated way of creating a tangzhong with a wheaty taste.

rye @ 63% hydration salty rye rolls.

The Roadside Pie King

Before attempting “true” baguettes, I made these sophisticated looking yet in fact easy to make Epi de Blé baguettes. 

Epi de Blé Baguettes with a Japanese Twist ( makes 6 baguettes)

Dough flour (all freshly milled):

210g      70%     Whole white wheat flour

 My running debate with myself over whether to buy a mill or do without came to an abrupt end the week before last when I saw a post about a KoMo Fidibus Classic for sale at an attractive price.  The new-to-me mill arrived early last week but I wasn’t able to play with it until I purchased some wheat this weekend.  

I've decided I don't really like the taste of wheat bran in a loaf that much. It's fine up to about 30% wholewheat in a loaf, but after that, I find the strong, bitter flavour of the bran is not really that nice.

One way round it is to sieve out the bran and put it in your muesli, so really you are baking with high extraction flour, but for this bake, I decided to try something a little different.