Blog posts
50% kamut yeast bread

- Log in or register to post comments
- 4 comments
- View post
- fairycakes309's Blog
Purple Sweet Potato 50% Whole Wheat Sourdough Pan Loaf with Poppy Seed Crust



- Log in or register to post comments
- 18 comments
- View post
- Benito's Blog
Ruchbrot / First Clear Flour Loaf

I wanted to try again a sourdough loaf with 100% "Ruchmehl". I'm not 100% sure, but afaik the closest match for Swiss "Ruchmehl" is the first clear flour. It is the traditional flour for bread in Switzerland. Something in the middle between bread flour and whole wheat. In the recent years some millers in Germany and Austria have begun to produce this flour, but it's not really mainstream.
BTT - this is my second bake with this flour. I wanted a more open crumb with 100% "Ruchmehl" / first clear
100% Ruchmehl / first clear
80% total hydration
2% salt
- Log in or register to post comments
- 19 comments
- View post
- sparkfan's Blog
Garlic Pizza Bread with Lievito Madre

Pizza Week 3.
I have been testing new formulations of pizza dough and have settled upon a formula similar to my baguettes but tweaked to make a Neapolitan style pizza dough, meaning elevated salt levels and low-end hydration with medium strength flour. In this case, I used the standard Caputo "Blue" Tipo 00 W270.
The dough handled beautifully and really was exceptional - tender but still with good chew and a pleasure to handle. Hand stretched into a round disc in the usual manner...
Needless to say I was ecstatic with the outcome...
Baked Starter!

You know that bubbly, lacy appearance when you look at a well-fermented starter through the side of its container? I've often wondered if that structure could be captured by baking it, and what the result would taste like. Now that I've got my new 4 X 4 X 4 Pullman pan (excuse me, "toast box"), I decided to try it out.
- Log in or register to post comments
- 13 comments
- View post
- tpassin's Blog
Snake handlers are back!

There’s 6# of bread gone! Had to start again. Granddaughter is making snakes too!
- Log in or register to post comments
- 4 comments
- View post
- trailrunner's Blog
1/2 way bread
I read about Tony's Brotgewürz rye/wheat loaves & Ian's Onion Caraway Rye -- so, in a bout of cross-polinated insanity 🤣, I baked something you might categorize as halfway between the two.
It's got a chopped rye scald & a diastatic rye malt scald. I added a little lactose-free kefir (because it's what I had on hand) and 1% caraway.
final proportions (including the 2 scalds):
- Log in or register to post comments
- 5 comments
- View post
- squattercity's Blog
100% Whole Grain Rye Sandwich Loaf

I’m not sure if "sandwich loaf" and "100% whole grain rye" go well together. However, since I’ve seen so many Pullman loafs here lately, I decided to bake my 100% whole rye recipe (https://www.thefreshloaf.com/node/75332/100-whole-rye) in a sandwich bread pan.
This time I used a liquid sourdough instead of lievito madre. Around 3 weeks ago I converted my LM to LiCoLi. It's anyway too warm to bake panettone and LiCoLi seems to be easier to maintain.
- Log in or register to post comments
- 17 comments
- View post
- sparkfan's Blog
Onion Rye with Caraway Seeds & Rye Scald

Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich
I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.
I used dehydrated onions, which were added to the rye scald.
I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.
- Log in or register to post comments
- 18 comments
- View post
- Isand66's Blog