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   I've added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

I'm living in India, hail from Belgium and my paternal grandmother was German.  This (especially the latter part) might explain my love for Laugenbrezel (pretzels made with lye).  Whenever I'm in Germany I just HAVE to sample at least one. I've always wanted to try and produce these and a recently recurring bout of insomnia provided me with the time to do some nighttime baking.

http://www.finecooking.com/recipes/classic-croissants.aspx

Hi all.

It has been some time since I baked or posted. In late January I started a new job. It is wonderful, but it has seriously cut into my baking time. I do log into the site very day, trim spam, help people with their accounts, and so on.

Seen here is cinnamon raisin oatmeal bread and a couple of sourdough loaves I baked on Sunday.  Neither came out perfect, but I can't complain considering how long it has been.  

Not posting much lately, but still fiddling around. One of the things I've been doing is messing with a formula that typecase posted here: http://www.thefreshloaf.com/node/35925/need-help-scaling-recipe. Not quite there yet, but here's what the latest spin on it looks like.

Film at 11

This is sesame bread from Tartine Bread book. I followed Chad's formula and instructions to the letter, and it yielded a delightful bread. 

Sliced.. Mmm, the aroma!

Nutty and sweet.

I was thinking about lemon poppyseed cake but wanted to bake bread so I came up with this. It is great! light and aromatic and pretty darn tasty.

• 462g bread flour 60%
• 238g all purpose flour 31%
• 140g 100% hydration levain (9% water 9% flour)
• 554g warm water 72%
• 46g poppy seeds 6%
• 2g lemon zest .3%
• 15g salt 2%

1 hr autolyse with everything but the salt,

1 min slap and fold 

incorporate salt and 6 min slap and fold

This bread is inspired by the 'Golspie loaf' recipe by Dan Leppard in 'The handmade loaf'.  I always wanted to do a 100% whole wheat bread but they have a pronounced taste and I thought my main customer -wife- wouldn't be a big fan.  Imagine my surprise when I asked her to pick any type of bread she'd like to have and she settled on this recipe.  I modified it somewhat so I guess it's ok to post the full recipe which I followed:

Formula:

Preferment:

- 50 gr. Sourdough rye starter at 100% hydration

Today's bake: Forkish's FWSY Overnight Blonde

Did the bulk rise partially in a cool room, the remainder in the fridge. Pulled bowl out at 6:30 AM, let sit until 8AM, then shaped boule. Let proof 90 minutes then baked in dutch oven at 475, 30 minutes with lid, 15 minutes uncovered. Internal temperature approx 210.

Learned:

Forkish recommends letting sit a few minutes longer in the oven to continue to bake crust - I should have, needed to be a bit darker. I also think it could have baked just a few minutes longer.

Question:

Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough.