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Wonder mill

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No new bread today but i did say i was getting something new that would make my bread better. Well i got a wonder mill and it’s great. i Ground up some white whole wheat and started a bread. Also i Got a baker couche. ill be make a lot more bread with freshly ground flour but i will still use other company’s flours as well. should have a new bread recipe in a day or two.

 

 

 

 

 

 

 

 

 

 

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spice fruit sourdough

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This bread was great kind of remained me of cinnamon raisin bread but ten times better. Like i said in the post before this the recipe came from Bourke street bakery book and has very good instructions i got my copy from amazon for around $30

 

 

 

 

 

 

 

 

 

 

 

blue cheese and spinch sourdough

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Sorry for the lack of post this and last month. My starter was not working right so i made a new one. i experimented on a few yeasted breads but i didn’t fill they where worthy of my site. Anyways i made this bread in the Morning and then went on a 40 mile bike ride with 3 big climbs. The heat was horrible but i still felt good. This bread was a 3 day. preferment, mix/refrigerator, and baked the next morning.

preferment

whole rye, 81g
water, 65g
rye starter (100%), 9g

-ferment 16 hours

final dough

bread flour, 485g
salt, 11g
raw spinach, 100g “i just nuked my in the microwave and squeezed all the liquid out of it and chopped it up”

blue cheese, 143g, crumbled “i used salton blue cheese but any kind will work”
water, 316g

an all ferment

Do the normal. Mix flour,water and let it sit for 30 minutes, then add salt and preferment mix for another 4 minutes on 4 or 5 on kitchen aid. if mixing by hand some thing like 10 minutes of kneading. I let the dough set for a few minutes to let the dough relax and mix the cheese and spinach. Balk ferment for 2-3 hours and 3 s&f in between. Place shaped dough in an banneton over night. bake in a 475 preheated oven with a stone steam and turn down to 425 after the bread is in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe wasn’t mine but i did make a few changes on it.

ill have a really exciting post next week im getting something new that will make my bread even greater . ill keep you in suspense haha^_^. Also in the next few days ill post a recipe from a new book i got the Bourke street bakery. That’s a really great book really well made and really nice pictures. The bakery is based in sydney australia man i really want to go there.

Baked doughnuts and bread crumb sourdough

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Hello fans……well random people who come across my site by mistake haha. Today i was rather excited to make a bread using old bread i made in to bread crumbs. i already had bread crumbs from another batch of seeded whole grain bread. so that’s going to give it a great flavor. Ive been wanting to make a sourdough using old bread for a while now, but just never got around to it. Making bread with old bread is nothing new. I’ve read a few older recipes that old bread was used so Europeans must have been doing for a long time. It’s a great way to utilize bread. So i used one of my one day bread recipes and replaced a small portion of the flour with bread crumbs. Also i make a few baked doughnuts just used one of my brioche recipes and buttered and put cinnamon- sugar on them.

p.s i did find the idea on another site but it was my recipe.

San Francisco and croissants

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I ran out of bread so i though i would bake a few loafs of San Fran bread. I like to make a few and freeze some . Did two with and 2 with out walnuts. Im not going to post a recipe since its my secret recipe but ill post some pictures. Also made a few croissants but i change the recipe and measured wrong but they will still taste the same.

 

 

 

 

 

 

 

 

farmers market/kitchen licensed

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I have one more thing to add for today, Ive hit a speed bump in getting my license for my  home kitchen. One thing we have a dog and apparently you can have any pet’s in your house you want to get a a license to sale my breads at a farmers markets. Also are water comes for a well and is tainted and you have to have clean water. The water i use is boiled, filtered and put through UV lights. sometimes i buy it. So i have to call the Pennsylvania Department of Agriculture to see if i can pass with just using bought water for now and about the dog. I could have just read the wrong thing so i want to make sure. Other alternative would be to find somewhere else to do it or just open my own bakery.

brioche Hamburger buns……

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This is not a sourdough post but ill put them on here since i’m making them . It’s not really a traditional brioche but it was easy to handle and a little milder for the hamburger sake. normally i would put a few more tabs of butter and more eggs in my brioche.^_^ ill post them another day also some danish dough recipes i need to work with that.

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2½ tablespoons sugar
1½ teaspoons sea salt or kosher
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ tablespoons unsalted butter, softened
-mix milk,water,yeast,sugar, and egg.
-Then combine with flour mix for 3 minutes add butter tabs at a time and continue to mix for 3- 4 more minutes till gluten has developed. do the window test.
-bulk ferment for 2 hours.
-shape to 8 rolls i got 85 g each .Then rise on a parchment paper sheet pan covered with a towel for an hour. make sure to preheat oven half way and put a pan on the bottom of the oven for steam.
-bake 350 for 15 minutes with stem i just throw a few ice cubes in the pan on the bottom .
wa la there you have it nice soft buttery brioche bun

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