Blog posts

If you haven't tried making a porridge bread yet then what are you waiting for??  There is nothing else like it and if like a nice creamy soft crumb chock full of flavor than  you've come to the right place.

For this version I used some French type flour from KAF, Potato flour, along with some fine Rye flour I had left over from my Rye Book testing.  I added some Durum flour as well since I love the nutty flavor it imparts and for good measure some shaved Asiago and Parmesan cheese.

Hey bakers,

This is my first post, so allow me to introduce myself a bit.  Or skip to the bread.

We baked a version of rye bread called Lucy’s Sorta Tzitzel back in the middle of August and it turned out to be one of the very best rye breads we have made to date – found here.

http://www.thefreshloaf.com/node/39721/lucy%E2%80%99s-sorta-tzitzel-sprouted-sourdough

Abe has helped me so much over the last 10 days.  When I thought my starter was failing he helped me patiently to wait, feed, wait and then held my hand to help me create Forkish's Overnight Country Brown.

I am deeply indebted to him for giving me the confidence to forge ahead and for being by my side (despite a distance of 3400 miles between us)  for my first SD loaf.

This year I've decided I want to be a pro, become a baker. Make pretty and delicious bread that a lot will enjoy.

Last tuesday, I bought called Della Fattoria and baked my first loaf (from the book) a White Sandwich Bread the next day.

Day One:

The recipe yielded to a kilo of dough, not wanting to end up with a lot of bread I halved the recipe.

Hello everybody,

That's what my closest coworker calls me, and she's probably not wrong. Ever since falling in love with baking bread, I've found myself unconsciously (it really is unconsciously!) seeing the world around me through the lens of bread-creation. I'm not TRYING to glance at the wicker baskets on friends' desks, only drift out of the conversation to imagine how they would make perfect brotforms.

So, I threw in an unweighed glob of soaked flax seed in addition to the toasted sesame the recipe calls for. I had intended to mix the dough last evening, bulk ferment for a couple of hours and then cold proof the loaf (another ginormous boule) at bedtime, and bake in the caldera this morning. Except I completely forgot my patiently waiting levain until bedtime rolled around.

I was planning on a bake free day. But early in the morning I was asked if I could come up with loaf of bread.

I knew I had about 250 grams of whole wheat flour so that was my starting point. I let the whole thing ferment most of the day and just about time to bake and I was called away. So I threw it in the fridge overnight. Next day I wasn't around to pull it out when I had hoped, but pulled it out late turned it into a loaf and baked. It worked.

71% hydration