Blog posts

  It finally feels like fall on Long Island with apple  and pumpkin picking season in full gear, so what better bread to bake than a Cider loaf.

Unlike the original version I made earlier in the year here, this one uses apple cider instead of hard cider and I used a different assortment of flours.  In the mix were French style, freshly milled whole rye, spelt and sprouted wheat.

In order to celebrate World Bread Day, I have decided to bake something special, just to move out of my comfort zone. So I have baked something unusual, an Activated Charcoal, Sunflower Seed and Walnut Sourdough Bread! 

This bread is a sourdough rye/ wheat bread, that, as the title suggests, very easy to make.  Its a bread that I make very regularly and I thought it was worth sharing with the TFL community.  It makes fro great toasted cheese sandwiches!

For details see https//mybreadandbrot.com

http://mybreadandbrot.com/easy-artisan-sourdough-bread/

More fun in the kitchen playing around with hydration ( % water )

This is at 80 %  using the sponge and dough ( poolish method without commercial yeast ).

The link to the WBD announcement is here – the 10th year

http://www.kochtopf.me/world-bread-day-2015-invitation-einladung

Sprouted rye and wheat.

This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!

T65 and T55 flour combo with my levain.

Nutty, malty flavoured, golden brown little rolls.  They are high in fibre from the whole spelt flour and crushed flaxseeds and enriched with a good dose of heart healthy omega 3 fatty acids.  

These rolls were a big hit with my kids and friends, just make sure you make plenty, they are very versatile for any meal, with any topping.

For full details and instructional pictures, head over to www.mybreadandbrot.com. 

AKA using-up-the-open-packets-of-flour-in-the-cupboard bread. ;-)

Am still working with my usual recipe formula, which I can now recite by heart. I think it's been a really worthwhile exercise in improving both my technique and consistency. But it's amazing how many different breads I can turn out using the same basic formula... And I can vary the quantity of yeast according to how much (or little) time I have.

Hopia (好餅- hao bing in Mandarin) in Fookien literally means good cake/pastry, it was introduced by Chinese immigrants mostly from fujian in the country. They are ubiquitous snacks and can be found almost anywhere; in the general merchandise store in cartons at the street corner to most bakeries to high end Chinese delis in gift boxes. The classic versions are mung bean or pork fat filling enclosed in flaky pastry made by alternating layers of water and oil dough.

Hello, my fellow TFL'ers

It has been one heck of a ride, since June of this year. I have finally taken the leap... I quit my job in June 2015, in search of a Bakery related job. A 14 year desk job, and a dwindling Money exchange establishment has left me in despair for years. I have always sought solitude in baking bread, perhaps in an effort to relieve myself of the stress of a corporate desk job that has given me nothing but disappointment during the last couple of years.