This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife and bread bread flour with a mixture of bread, high gluten, pumpernickel (rye), and einkorn flours. Since rye has less gluten than wheat, I swapped out some of the bread flour for high gluten flour to compensate. The resulting loaf was still Read More …
On Monday, I started another batch of https://greasylittlebirds.com/65-whole-wheat-sourdough-boule/. I left for a Scout meeting with the dough still in the middle of its initial fermentation which I thought would be over about when I got back from the Scout meeting. At that point I would form it into a boule, put it in a banneton Read More …
My granddaughter Lina and I made some kid-pleasing dinner rolls based on a recipe in an America’s Test Kitchen cookbook for young bakers. We made a double recipe which we baked in a 13 x 9 inch pan. These could be made in about 4 hours on one day, or they could be made over Read More …
The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast. They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits. The quantities below are for 2 servings. ¼ Read More …
I have a large number of cans of high-end canned sardines in my pantry and decided to make a sardine focaccia to accompany a large salad. This will make 4 servings and should be started the night before. 11 oz. bread flour 1 tsp. salt 1 tsp. yeast 1 cup warm water 1 Tbs. olive Read More …
Khachapuri is a very popular dish in the Republic of Georgia. Anna suggested it for lunch, and I made it based on a recipe in kingarthurflour.com. It takes a total of about 2 hours, including about 30 minutes in the oven. (I made a double recipe of the dough and used one of them to Read More …
In the book Breadsong by Kitty and Al Tait, they call a signature bread at their English bakery “The Comfort”. It is an example of the Jim Leahy No Knead bread with the addition of some marmite to increase the unami of the loaf. (I often use small amounts of marmite in gravies and other Read More …
When I have made sourdough boules (such as Whole Wheat Sourdough Boule ) I have a lot of starter which is discarded on the morning of the second day, which seems wasteful. I decided to use it as the base of a flatbread for breakfast. The starter is 100% hydrated (i.e. equal weights of flour Read More …
On a recent trip to Germany, Carol very much enjoyed German breads made with lots of seeds, so I baked a loaf for her based on a recipe in Peter Reinhart’s Artisan Breads Every Day. The quantities below are enough to make 2 boules of the size shown in the photos. (710 g. unbaked and Read More …
Carol was in DC last night and I made a batch of Pizza Dough from The Pizza Bible . I used one quarter of the dough for a very tasty pizza and made a boule out of the other three-quarters. I gave the dough for the boule a final overnight rise in a banneton, and Read More …