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Ever since I read about this bread baked by Varda (recipe here) I have wanted to try to bake one.  I managed to pick up what I thought was Chocolate Malted Rye which is one of the key ingredients at a local brewers supply store.  Unfortunately I later learned that what I bought was chocolate malted barley.  Never the less I still figured it was worth giving it a go anyway.

We needed to come up with a white bread that had around 30% of home milled, whole grains that did't disappoint when it came to flavor and sour.   We have been developing 80% and higher whole grains with robust flavor and sour but, some folks just don’t like breads like that .....even though that should be against the bread laws :-)

A little something that I put together for breakfast this morning.

Waffle batter:

1/2 cup buttermilk

1 cup orange juice

1 large egg

1/3 cup vegetable oil

1/2 cup AP flour

1/2 cup whole wheat flour

1/2 cup oat flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

I enjoy this bread. We usually make it for general eating around the house. Its a straight dough but it disappears before it has a chance to stale. We will make this sometimes to turn into croutons or bread crumbs too. Here are my issues with this though. The flavor has always seemed a little flat to me. And the dough can be slack and not develop good tension. I have solved some of the problems and very happy with the results. The recipe given is not the same as Jeff's and that's why I'm posting it. Please check out his book for the original recipe.

287g   Flour, White

i decided to make a sour dough in preparation for a promotional baking class in a couple of weeks.

So in the morning i fed  the culture with some whole rye flour so as to have the right amount for a mid day mix, 400g of culture 400g of ryemeal and 800 ml of water this was part by error but also i reckoned that it would allow a quicker fermentation.

Have been baking up a storm for 2 days. All is preordered so no guess work as to what to prepare. Orders have grown like crazy ! I have converted my sunroom that is adjacent to my kitchen into a kitchen annex. Added a large maple table that I already had and a bookcase from the used furniture store to hold supplies. So far it is working out great. Here is some of the bounty. My husband is making his pasta also for sale by order. 

It's been a little while since I last told you people about the progress of the bakery here in Belgrade/Bozeman/Big Sky, MT.  In fact, in my last blog entry I was writing about the soon-to-start Big Sky Farmers' Market.

Last night was market #7 up in Big Sky, and this past Saturday was the #9 Bozeman market at the Gallatin County Fairgrounds in downtown Bozeman.

Both of them have gone well, with the Saturday market being more of a breakfast focus and the Wednesday market primarily being dinner/appetizer based.

We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here: 

http://www.thefreshloaf.com/node/33946/hamburger-onion-parmesan-buns

I have made sourdough rolls using the Tangzhong method before and they usually come out great.  I decide to change it up a bit and used buttermilk instead of cream or milk and added some sour cream for an added flavor boost.  I also added some fresh parmesan cheese and used rolled oats, white rye and spelt flour to try to make it a little healthy.

I have to say when these were baking the whole house smelled amazing.

I recently baked the Pain de Campagne from Ken Forkish's Flour Water Salt Yeast and was very pleased with the result.  This is a "hybrid" bread formula, meaning it is made with both a levain starter and a small amount of commercial yeast.  After a long room-temperature bulk fermentation, the loaves are shaped, placed in bannetons, and then put in the refrigerator to retard overnight befoe baking.  Forkish directs you to bake the loaves right out of the fridge.  I've often wondered about this method as I have come across conflicting advice from various experts an