Latest Sandwich Bread for the Wife’s Sandwiches and Toast

This is the latest iteration of the bread I have been making for her of late.  I’ve got her hooked as long as the sourdough bread looks like a loaf, tastes good and has some whole grains in it and she doesn’t have to make it of course😊   You can see the last fold […]

80% whole wheat and challah

Sharing is caring. So for one of my holiday gifts this year, I made some bread gifts for my family. Since I enjoy making nutritious bread, I made two loaves of naturally leavened 80% whole wheat along with a loaf of challah, just for good measure. Since I was traveling from Massachusetts to Colorado to […]

Oaty Sourdough | The Fresh Loaf

Oaty Sourdough | The Fresh Loaf

Came across this bread on Instagram posted by “foolproof baking” – Milk & butter oat porridge sourdough.  I have attempted to follow her recipe, scaling it to make two loaves.  I tried to keep baker’s percent as close as possible. This was baked on 31st December 2018. 29/12/18:  Refresh starter and convert offshoot to 100% […]

Working on method | The Fresh Loaf

Working on method | The Fresh Loaf

Still very much liking Wendy (Lazy Loafer)’s 1:2.8:4 formula, I’ve been trying to come up with a way to bake during the week, and I think we’re getting close. These are a 50/50 mix of T65/T110 (I believe T110 is roughly equivalent to first-clear flour), with 150g of rolled-grain scald (1:2 flakes:water) and a small […]

Brandy Buns | The Fresh Loaf

Brandy Buns | The Fresh Loaf

Leftover brandy from all those festive season plum puddings and cake.  So I decided to make Sweetened Brandy Buns for brekky in the new year. Not nearly as sweet as I expected. It is quite good with something more savoury, butter and a gentle cheese like a gouda. From The Handmade Loaf by Dan Lepard. […]

Spelt flour Baguette

Spelt flour Baguette

Spelt flour Baguette Submitted by davey1025 on January 14, 2019 – 8:26am. Source link

Mock mill corn success! | The Fresh Loaf

Mock mill corn success! | The Fresh Loaf

Used the Mock Mill to grind my cornmeal. There isn’t much information out there so had to experiment. I ordered 6# of Hoosier Hill Farm yellow popcorn. Haha I was optimistic about my new project! I used “10” to start thinking it would be good for polenta. I then took out one cup of that […]

30% Toasted Sprouted Black Quinoa Sourdough

30% Toasted Sprouted Black Quinoa Sourdough

 I have kept this bread simple as half of it was give away to some friends.   30% Toasted Sprouted Black Quinoa Sourdough   Dough flour (all freshly milled): 180g      60%       Whole white wheat flour 90g        30%       Toasted sprouted black quinoa flour 30g        10%       Sprouted white wheat flour   For leaven: […]

New Year, New Starter | The Fresh Loaf

Recently, my loaves have not been fully up to scratch – a bit spready on the peel, poor loft and poor ears. My starter seemed to be performing OK, but sometimes with starters, who knows? I’m not the sort of baker who would cherish a 100 year old starter, so time to try a new […]

Two new flours, a soaker and a new year's resolution

Two new flours, a soaker and a new year’s resolution

It must have been a good year! T65, which passes for bread flour here, has usually maxed out at around 11% protein. A few months ago, I found a bag at 12% and felt as though I’d struck gold. Well, I must have hit the mother lode, because this new T65 organic flour clocks in […]

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