Bulgur Flaxseed 30% Whole Wheat Sourdough

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues. This one I kept to my standard SD formula with adjustments from 16% to 30% whole […]

New oven just arrived | The Fresh Loaf

Dedicated bread oven so as to not destroy my new domestic unit.  Dual top and bottom elements (no steam device unfortunately but we know how to make that)  For size reference the top photo has a 45lb bag of flour on top.  This gives a human perspective below.  Also for additional reference I have abnormally […]

Bulgar Flaxseed 30% Whole Wheat Sourdough

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues. This one I kept to my standard SD formula with adjustments from 16% to 30% whole […]

85% Hydration 50% Home Milled Red and 50% Bread Fl…

Round 3 of the same recipe with mostly hydration changes. Recipe: 346g HEB brand bread flour 346g Home milled hard red wheat 585g water 48g sourdough starter (50% home milled hard red, 50% water) 1 heaping TBS of salt Original Recipe: https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe Problem 1: Just like the previous bake. Baked this loaf in 1 day. Had […]

Sourdough Croissants | The Fresh Loaf

This has been on my to-do list for a while now. A lot of recipes, even when they are titled “Sourdough,” incorporate regular yeast, so I had to look around a bit, but I was interested in making 100% sourdough based croissants. Also, I’m vegan, so I was curious to see what happens with all of […]

The ‘Croissele’ part deux | The Fresh Loaf

Heres attempt 2 at the croissant/ canele that, should it eventually work out – well you saw it here first 😉 Since last week where I spontaneously decided to stuff some canele molds with left-over croissant lam, I realized there might be something interesting here.  So this week I decided to do a true blend […]

Durum Barley WW Egg Rolls

These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter.  The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness. Here is the link to the BreadStorm files: Levain Directions Mix all the levain ingredients together  for about […]

Introducing the 'croissanele'

Introducing the 'croissanele' Submitted by kendalm on June 28, 2020 – 2:21pm. On a pastry kick.  For those of you who love to laminate and work with brioche doughs, I always have about 1-2 croissants worth of off-cuts which usually get balled up and baked along side the croissants then promptly cursed and thrown out.  […]

Hitting my stride | The Fresh Loaf

It has taken me a while to make real progress with sourdough, but after a few weeks of nurturing my starter and training myself to be more patient during the bulk ferment and proofing, I’m finally getting somewhere. Really pleased with how the crust and crumb turned out on this one. Getting a decent score […]

Croissant tip – collapsed interior

One thing that can frustrating with croissants is having nice crumb towards the periphery but a hollow and collapsed interior.  One way that can help reduce this is to cut a 1/2 slit in the base of the triangular cut out.  I think the original purpose of this slit is allow for wider loaf since […]

Baking without a dutch oven

I have been experimenting with different methods of creating steam without using/buying a dutch oven, knowing that the dutch oven method really is the best and most hassle-free (no lava rocks, towels etc.) way to bake artisan style breads at home. I just didn’t want to accumulate another single-use kitchen item to add to my […]

2 Sisters from the same Mother

Learning how make Kefir and had 2 cups to discard and just couldn’t waste it…. added about 340 grams of 2 day old red ww, 1 tablespoon of honey, 1/4 cup each of Bob’s RM ground flax and Anthony’s oat fiber and 1/2 cup of yeast water made from a mixture of organic raisins, organic […]

Low Carb Yum

55% Hydration, Sourdough, 47/53 Hard Red WW/HEB Br…

Ingredients: 100g Sourdough Starter (50/50 Hard Red Wheat) 286g Whole Red Wheat (Home Milled) 376g HEB Bread Flour 18g Salt This recipe was derived from the following King Arthur recipe:https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe With the following modifications: Swapped out 286g of bread flour for home milled hard red wheat. Reduced starter from 227g to 100g (since I didn’t […]

Cozonac | The Fresh Loaf

Here, in Romania, we’re making some bundles of enriched and fragrant dough filled with goodies – walnut+sugar+cocoa+rum; Turkish delight; raisins – sometimes all of them, and called them “cozonac”. Our cozonac is more like a babka that a panettone, more like a brioche stuffed with precious sweet things.  After years of stopping making cozonac with […]

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