Hamelman's Sourdough 5-Grain Bread Submitted by pmccool on April 15, 2024 - 11:16am. Sometimes you get the bear.  Yes, really.  After a number of recent thoroughly edible but not very interesting bakes, I finally have one that gets me excited. Sure, I could have let the final ferment go a bit longer but ... I'm getting ahead of myself. We got home last Friday from a 3.5 week trip to Australia, New Zealand, and Fiji.  Which was absolutely wonderful, by the way.  We are happy to be back home and sleeping in our own bed after 15 flights and 11 different hotels.  Before ..read more

My first descent home-oven baked pizza (finally!) Submitted by ReneR on April 14, 2024 - 11:06am. It has been a massive source of frustration for me that, despite being able to produce pretty descent sourdough loaves, I have abjectly failed, so far, to make any remotely good pizzas and focaccias. Even as a kid I remember trying to make pizzas and being so massively disappointed with the biscuity results.  Every time I would come across some new technique or method that seemed to me to provide some kind of logical 'fix' for what I was thinking the underlying problem m ..read more

Mochi Sourdough Milk Bread Submitted by Benito on April 13, 2024 - 6:56am. For my first bake back home in Toronto I wanted to experiment with my sweet rice flour (glutinous rice flour which is gluten free of course).  I had read in Serious Eats the following which I found quite informative and interesting. “ …the presence of a scald makes a bread far more resistant to staling than dough made without one. More accurately known as starch retrogradation, staling is the reversal of gelation, where the water in the starches gets pulled out of them, causing the starches to crystallize and ..read more

Foodgeek's Danish rye (rugbrød) Submitted by JonJ on April 10, 2024 - 4:22am. This bread ticks a whole bunch of health check-boxes for me and my ravenous teenager who is into healthy eating - whole grain, not wheat, and lots of fibre from seeds. Foodgeek (Sune Trudslev) has a great description of this recipe with a matching video. He even has some fun suggestions of toppings you can use to make open sandwiches (smørrebrød) including, of course, smoked eel. The high amount of seeds in this bread (90%) are what make it so special, bringing in some flavour, and a lot of chew and fibre. I pref ..read more

Sun Dried Tomato Pecorino Oregano Sourdough Fougasse Submitted by Benito on April 9, 2024 - 3:21pm. Last bake down here in Fort Lauderdale for the season for one last dinner party.  Fougasse really are fun to bake, the shaping especially is.  Trying a different flavor this time using sun dried tomatoes, pecorino cheese and oregano.  Once again this is a very delicious bread and perfect for those who want to maximize the crispy crust.  It is exceptionally difficult to keep bread crispy down here in humid Florida, but a few minutes in the oven just before serving does the tr ..read more

Stardust Whole Wheat Durum Roasted Carrot Sourdough Submitted by Isand66 on April 7, 2024 - 12:41pm.   One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40. I have used carrots previously in breads and similar to before I roasted some purple carrots to bring out the ultimate amount of sweetness. Us ..read more

Laboratory exercise and practice: Bread braiding. Submitted by The Roadside Pi... on April 5, 2024 - 9:30am. 04/05/2024 Aim: Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread. Winston knot community bake. Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start!  Photos 1. Tangzhung water roux. (150°F) 2. Rough looking dough after initial mix 3. Smooth dough after mechanical gluten development. 4. Doug ..read more

Third Time Was a Charm Submitted by Mister C on April 4, 2024 - 12:12pm. After two successive failures, I finally succeeded with Maurizio Leo’s Beginners Sourdough Bread ..read more

The Zoia Panettone Challenge Submitted by mwilson on April 2, 2024 - 4:27am. The Zoia Panettone Challenge - Recipe from “Non Solo Zucchero” by Iginio Massari   Iginio Massari a name much revered in the world of Panettone yet his mentor, Achille Zoia is lesser known, but to his credit a speciality flour formulated to accommodate Zoia’s technological liking bears his name… “Panettone Z” produced by Molino Dallagiovanna is the flour of choice being favoured by many maestri for its excellent extensibility. Publications “Cresci” and “Non Solo Zucchero” authored by Massari both feature recipe ..read more

Maple Cottage Cheese Oat SD Rolls Submitted by Isand66 on March 31, 2024 - 3:26pm.   Grilling season is upon on us!  The weather is finally feeling like spring so some tasty rolls are in order for burgers and other tasty sandwiches. I made a sweet levain by adding some dark maple syrup (the real stuff only of course) to some KAF bread flour and my stiff starter. For the main dough some fresh milled Rouge De Bordeaux whole wheat was sifted and milled twice along with some fresh milled spelt which was  sifted  once and milled twice.  Some  more KAF bread flou ..read more