Blog posts

Today's bake:  Hearty Seeded Rye -  Saftig Kerniges Roggenbrot (Germany)

Source:  The Rye Baker by Stanley Ginsberg

Notes: 

Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @  TDW:2065gr   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: Honey for Syrup

The crust is from Chef Tuan's thin crispy recipe (it's ok, but I won't make it again). I made a 50/50 mix of tomato sauce and Franklin's Spicy BBQ sauce, then added red onions, cheese and pulled pork. Cooked in a Chefman, lower deck at 750F, upper at 550F, seven minutes, followed by a power cycle then the Neapolitan preset (800 degrees on both) to kick the top burner on until done (60-90 seconds for me). This is a heavy topping load, I didn't even consider launching it from a peel. After 4 minutes, I removed the tray, rotated the pie 180 degrees, and finished directectly on the stone.

I started a new LM and it was time to test it with a greek tsoureki. A bit too late for Easter, on the other hand after Easter is before Easter ;)

Recipe based on Blondy by #brotokoll: https://brotokoll.com/recipe-archiv/blondy-easter-sourdough-challah-with-pasta-madre/?lang=en

Just added the greek spices for tsoureki, adjusted the hydration and of course used another flour.

Dough after mixing:

MW Baguette recipe -  Yields 3 full size (60cm) baguettes scaled at 330-340g each. Target baked weight 250g.

Note that I didn't roll to 60cm but 40cm as I don't have a wide oven. Achieving those dimensions and weight can be tricky in a domestic setting especially with sourdough.

French baguette specs.: ~250 grams of which ~200g is flour, 60cm length.

I’ve made an error by setting the CBK to the wrong recipe. The “fail safe” feature prevents power failures from losing settings by holding the current for at least 15 minutes. BUT - if you need to change the current recipe it is very difficult to change.

Is there any way to “reset” the machine so a new recipe can be entered?

These rye cakes use rye starter discard and are taken right from this page:

https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/

My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.

In Singapore roti prata is sold at just about every food centre, very cheaply available at about $1 a piece. I've loved these ever since I was a kid and it's something I have missed a lot since moving away.

Conceptually they are easy to make. White flour is mixed with salt and water, rested, then stretched somewhat acrobatically, oiled with ghee, folded into an envelope (or twisted and spiralled) and fried on a hot pan with more ghee.

In the last few months we have had several threads on rice flour gluten free loaves.  Some seemed more successful than others, and some seemed to be a little quirky as to how well they would bake up without collapsing.  There was also a GF thread the other day, which produced a loaf that looked like bread but used psyllium and xantham gum.  I don't need to eat gluten-free but I got curious. I didn't want to include either psyllium nor typical gums that are often used for GF products so I needed some other approach.