Sourdough brioche, cinnamon rolls, spelt/wheat/rye loaf and granola. Hope you find your pants real soon. Speaking of rye, how are rye flakes used? That loaf is beautiful!
I soak them (about 75g) in beer (150g) overnight, then pour off the extra beer (if there is any) in the morning (adding it to the fluids for the dough--usually more beer), and then add the soaked flakes to my dough with the salt (after initial autolyse)
I taught my husband to bake a sourdough loaf with 10%freshly milled rye and beer and it came out great! I had rotator cuff surgery and had to delegate 🤷🏼
I made spelt bread using the velvety water left over from cooking basmati, rice, and it’s very nice. I am pretty sure you told us you were doing this and it had been on my mind to try and I’m pleased with the results. Not as lush as a tangzhong but very nice capture of something I’d otherwise waste.
I baked poppy seed, raisin and chilli sourdough with the last of my beetroot kvass. Not completely sure the chilli works with the rest of the flavourings but still very edible 😄 (I’m very much in the mood for wacky bread flavours at the moment)
Hoping to try the sourdough technique from Addie this week!
I bought Addie's book and am reading through it, lots to learn. I baked two sourdough rounds and skillet cornmeal bread this past week. And I baked my fourth Hearth Bread (Andrew's recipe), which I really like and am still learning from, playing with. The photo of the rye porridge pain au levain is beautiful!
I made a roasted garlic, potato and rosemary bread over the weekend (from The Perfrect Loaf) but incorporated a long autolyse, modified the levain build so it could go for 12 hours, used extra folds and pushed bulk fermentation for 11 hours too! Loved this idea of really pushing the boundaries of fermentation. The loaves would be close to perfect if I didn’t accidentally over bake them, still edible tho!
Taking a second to appreciate the following passage: "There is no “one true way” with bread baking, only sets of techniques to achieve one effect or another; a sophisticated baker finds those that work best for them and the breads they desire. One goal of my book is to expose bakers to many different ways of doing things, to provide options, so that each of us can become the baker they want to be." Beautifully expressed and the kind of non-prescriptive perspective that made me subscribe to Wordloaf and makes me so excited for Breaducation.
This weekend I baked nothing, because I had a lot going on!
I made two loaves of my now go-to sourdough batard recipe, as well as a batch of 8 sourdough pretzels (I used the recipe in Sarah C Owens’ ‘Toast and Jam’ cookbook, which is my go to resource also for whole grain sourdough bagels). At 37 weeks pregnant, I forgot how much work tandem bakes are (I did both these doughs on the same day, and baked both the next day as well). And right now, I’m in the process of making yogurt. I’m getting tons of use out of my B&T folding proofer and used it to moderate my starter and levains per some of the tips from Addie as well!
I had a super busy week last week in my little bakery. Husband was out of town so I dove in and did four dozen croissants (half plain and half chocolate last week along with about 75 Canelé de Bordeaux, seven loaves of deep dish SD focaccia, and six loaves of regular sourdough. Then yesterday I got out a pumpkin scone recipe I’ve been wanting to try and it was really nice. Going on my menu next week.
finally got some great sleep last night! Ha ha. Really enjoying retirement!
There was a cupcake baking contest to raise money for a local youth-leg ag org and I participated with some ube and coconut cupcakes! I was also inspired by last weeks post and took my bulk proof of a spelt/whole wheat sourdough I’ve been workin on longer than I normally would with FAB results. Very energized by a period of tests and discoveries!
I baked some chocolate cake from Lyndsay Sung's Plantcakes (obsessed!! late to the game--but now obsessed) with vegan chocolate swiss meringue buttercream with versawhip that didn't really work out and is now fudge sauce. I need to up my aquafaba and versawhip game fast.
lovely looking bread, andrew.
Hi Andrew! I baked your 50% wheat flour loaf from Breaducation and it turned out beautifully.
Sourdough brioche, cinnamon rolls, spelt/wheat/rye loaf and granola. Hope you find your pants real soon. Speaking of rye, how are rye flakes used? That loaf is beautiful!
I soak them (about 75g) in beer (150g) overnight, then pour off the extra beer (if there is any) in the morning (adding it to the fluids for the dough--usually more beer), and then add the soaked flakes to my dough with the salt (after initial autolyse)
Will give this a try. Thank you!
my rye porridge bread is made with whole rye flour, not flakes, though I bet that would be nice too!
When the recipe is available, I will try the substitution and compare the results. Thanks!
I taught my husband to bake a sourdough loaf with 10%freshly milled rye and beer and it came out great! I had rotator cuff surgery and had to delegate 🤷🏼
I made spelt bread using the velvety water left over from cooking basmati, rice, and it’s very nice. I am pretty sure you told us you were doing this and it had been on my mind to try and I’m pleased with the results. Not as lush as a tangzhong but very nice capture of something I’d otherwise waste.
yay rice water bread!
I baked poppy seed, raisin and chilli sourdough with the last of my beetroot kvass. Not completely sure the chilli works with the rest of the flavourings but still very edible 😄 (I’m very much in the mood for wacky bread flavours at the moment)
Hoping to try the sourdough technique from Addie this week!
Pizza dough in the rice cooker again. I seem to be settling on six cycles, which ends up taking about 90 minutes of cook time.
Always so interesting...and delicious
I bought Addie's book and am reading through it, lots to learn. I baked two sourdough rounds and skillet cornmeal bread this past week. And I baked my fourth Hearth Bread (Andrew's recipe), which I really like and am still learning from, playing with. The photo of the rye porridge pain au levain is beautiful!
I made a roasted garlic, potato and rosemary bread over the weekend (from The Perfrect Loaf) but incorporated a long autolyse, modified the levain build so it could go for 12 hours, used extra folds and pushed bulk fermentation for 11 hours too! Loved this idea of really pushing the boundaries of fermentation. The loaves would be close to perfect if I didn’t accidentally over bake them, still edible tho!
Taking a second to appreciate the following passage: "There is no “one true way” with bread baking, only sets of techniques to achieve one effect or another; a sophisticated baker finds those that work best for them and the breads they desire. One goal of my book is to expose bakers to many different ways of doing things, to provide options, so that each of us can become the baker they want to be." Beautifully expressed and the kind of non-prescriptive perspective that made me subscribe to Wordloaf and makes me so excited for Breaducation.
This weekend I baked nothing, because I had a lot going on!
I made two loaves of my now go-to sourdough batard recipe, as well as a batch of 8 sourdough pretzels (I used the recipe in Sarah C Owens’ ‘Toast and Jam’ cookbook, which is my go to resource also for whole grain sourdough bagels). At 37 weeks pregnant, I forgot how much work tandem bakes are (I did both these doughs on the same day, and baked both the next day as well). And right now, I’m in the process of making yogurt. I’m getting tons of use out of my B&T folding proofer and used it to moderate my starter and levains per some of the tips from Addie as well!
I had a super busy week last week in my little bakery. Husband was out of town so I dove in and did four dozen croissants (half plain and half chocolate last week along with about 75 Canelé de Bordeaux, seven loaves of deep dish SD focaccia, and six loaves of regular sourdough. Then yesterday I got out a pumpkin scone recipe I’ve been wanting to try and it was really nice. Going on my menu next week.
finally got some great sleep last night! Ha ha. Really enjoying retirement!
There was a cupcake baking contest to raise money for a local youth-leg ag org and I participated with some ube and coconut cupcakes! I was also inspired by last weeks post and took my bulk proof of a spelt/whole wheat sourdough I’ve been workin on longer than I normally would with FAB results. Very energized by a period of tests and discoveries!
So excited for your rye loaves!
I baked some chocolate cake from Lyndsay Sung's Plantcakes (obsessed!! late to the game--but now obsessed) with vegan chocolate swiss meringue buttercream with versawhip that didn't really work out and is now fudge sauce. I need to up my aquafaba and versawhip game fast.
How about sharing your rye porridge sourdough at the end of this week? Rye is my favorite grain and too many folks ignore it.