Blog posts

I LOVE this bread!!! I recently made two full batches with onion sliced so fine it disappears in the crumb. This time I followed the recipe to a T, for a change.

One of my best friends had a birthday recently and I thought the best thing I could send him was some New York style deli rye. I sent big Tom a loaf a year ago. Now Tom is well over 300 lbs and said the loaf lasted about two hours. Tom is also the best non commercial chef I have ever known with a gifted natural touch in the kitchen.

I used SAF for this one. (temperature is too low for my yeast to ferment these days)

Herb bread recipe number 5.  This recipe for lemon thyme bread needed a bit of testing before I was happy with it. The final version featured on mybreadandbrot.com is an easy recipe for a lovely soft flavourful bread.  A great way to make use of fresh thyme if you have some growing in your garden.  Lovely and citrussy, fresh and summery, almost worth baking just for the wonderful aroma.

It's freezing in Melbourne so I'm quite content to stay home in the warmth and bake comfort food lol

Sourdough Millers loaf from the Bourke Street Bakery cookbook.

Five Grain Sourdough loaf from The Fundamental Techniques Of Classic Bread Baking, The French Culinary Institute cookbook.

I received my two oval brotform yesterday and decided to bake for my friend. I knew I bought an 8" but they seemed smaller than expected. So, I did the volume test! I put in 3 cups of raw rice in the round brotform and did the same to the oval. I got the answer....they hold the same. My dough tend to proof quite a bit in fridge overnight and my final dough somehow weighed more than the usual, probably due to the bravery that I have nowadays on increasing dough hydration. Eventually, I persuaded myself to split it into two.

Homemade yeast, prepared black beans and barley ahead of time. Tripe B-campagne(black bean, barley and black sesame) it is.

So my Herb garden is thriving and I am so happy to have some lovely fresh herbs just outside my back door that I started a herb-bread blog feature.  Breads 2 and 3 are now posted on mybreadandbrot.com 

Bread 2;  Savoury picnic muffins, with basil, olives, feta and tomato.  These are lovely little muffins, super easy to make and packed with the flavours of greece

Bread 3; Rosemary potato bread.  An artisan whole wheat bread, with fresh rosemary and speckled with chunks of potato.  Really nice!

  I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

I am pleased to kick off my collection of herby-breads recipes with this easy recipe for Garlic herb flatbread.  More posts for herby bread recipes, all inspired by my superabundant herb garden, are scheduled to follow on mybreadandbrot.com.  Its a kind of herb bread theme week, or herb bread blog marathon. However you like to call it, it should be delicious 

This bake started out as an experiment. I live in the tropics, my starter would peak 5 times of its size within 4 hours or so. Therefore, I was doing things the complete opposite at my end here....'How to slow down the fermentation process and maximise the flavour of SD'!