The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rolls, Pizza, a Mill, some Rugbrod, and Aged Cocktails (catching up!)

Maine18's picture
Maine18

Rolls, Pizza, a Mill, some Rugbrod, and Aged Cocktails (catching up!)

Hi all!  Here are a few recent(ish) bakes, dating back 3 or 4 months.   Starting with a batch of buttery Lion House rolls – a Holiday staple – and then a first attempt at Rugbrod, a Danish rye bread I’ve been a bit fixated on since we visited Scandinavia this past Summer.  I based the recipe on the formula in the New Nordic Cookbook I got for Christmas, subbing in levain instead of fresh yeast.  The texture was perfect, though the flavor needs some work – it had a couple odd/off notes, which I attribute to the dark beer I used in the recipe – will tweak next time and see how it changes. (Side note: would LOVE any suggestions of tried & true Danish-style Rugbrod recipes – there seems the tons of techniques out there, which can be overwhelming, and I’d love to learn from the crew on TFL).

 

The Rugbrod was also the first time I used my new grain mill to make the cracked rye, rye flour, and whole wheat flour, which was a ton of fun.  I’ve been talking about getting a flour mill for so long, but never pulled the trigger, largely because the Komo mills are pricey and firmly a “nice to have” toy.  For my birthday this year, though, my wife took matter in to her own hands, so now I have a whole new batch of variables to play with as I bake!  Below are a few "standard" levain loaves I baked with ~30% freshly milled whole wheat flour.

 

The next bake is a Detroit style pizza I made just this week, using Kenji’s recipe on Serious Eats.    Delicious, almost focaccia like pizza, though quite rich/filling – I can see making a full sheet pan of this for a party sometime, though I still favor a Neapolitan-style pizza all things being equal.

 

I’ll also include a couple bonus beverage shots, as I’ve recently been playing with barrel aging some cocktails in my basement, and the results are really delicious – turns out a 30-day aged black Manhattan pairs really well with Detroit-style pizza. 

 

Cheers until next time,

Drew

 

 

Comments

Danni3ll3's picture
Danni3ll3

but your mill really makes me drool. It looks like you got the walnut version. Is that right? It is truly beautiful!