Breadzik's blog

This a first wheat loaf I baked in a long time. I used Hamelman's recipe with a couple of changes: I substituted 10% of the AP flour with durum flour and 12.5% (or half) of the whole wheat with whole spelt. I used a bit more water as the flours seem to be more thirsty in wintertime. The loaf came out very nice with a great, crackly crust which stayed that way for a couple of days. I think it was thanks to the Ankarsrum mixer as I never got this kind of crust in my old Cuisinart stand mixer.

Another great one from Ginsberg. The walnuts go really well together in this bread. My only challenge was lack of coarse rye meal, which I used to get from Ginsberg's shop but he closed it since. However, I came up with a workable substitute: a 75/25 mix of rye chops and pumpernickel flour from Baker's Authority. Not exactly the same but this loaf came out very similar to the one I made when the coarse meal was still available. I do have a Mockmill and I'll investigate coarsely grinding the grain but have to go through what I still have first.

I had these L11 pans for a while but didn't really use them. Wasn't sure what to expect as they look small but I must say I'm really happy with the results. The slices are just the right size for this bread. And if one didn't have enough? Just cut another slice! All delicious!