Isand66's blog

I just returned from a trip to Vermont, one of my favorite places. Stocked up on a ton of Vermont cheese and some goodies from King Arthur.

I used a high-content Kerry’s Gold butter in this one. Instead of my usual mix of FMF with durum, I used some fresh-milled Stardust whole wheat and fresh-milled spelt along with some KAF bread flour.

The cheese matched perfectly with the malty flavor of the Guinness, along with a little dark cocoa powder.

Made with fresh milled whole wheat, rye, and spelt. A few roasted potatoes whipped in my mini-food processor were added along with black and white sesame seeds.

I normally don't add sesame seeds inside the dough so this was something different for me. I gave half the loaf to a work colleague, and he said it was his favorite to date :).

Nice, moist, and tasty crumb. 87% fresh milled flour.

Made with fresh milled durum and Marquis WW flour and a little bread flour in the starter.

I added grated Parmesan in the starter and the main dough. My wife had recently made confit garlic so I mashed some up and added it as well.

The sweet garlic and copious amounts of cheese created a fragrant bread that had a soft crumb and tasted delicious. I’ve been grilling some slices after brushing on some good quality EVO and it is amazing.

I was not originally planning on using my pullman pan for this bake, but with the high percentage of rye and spelt fresh-milled flour in this bake, there was no chance of getting this into anything else to bake.

I used fresh milled Ryman Rye from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.

I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled Ryman Rye that was not sifted.

The only store-bought flour used in this bake was the small amount from the seed starter to make the levain. I wanted to use as close to 100% fresh-milled flour as I could. Barton Springs Mill, Butler’s Gold whole wheat berries, and Blue Hopi corn were used in this bake. The results were pretty good. The dough fermented a little too long during bulk, and there was not much oven spring or refrigerator rise either.

I used my new, smaller-sized square bannetons, and I could have definitely used more dough in each basket. Next time, I will up the overall dough amount.

Made with fresh milled durum and Star Dust whole wheat. I added some Italian-style fresh ricotta for softness and some honey for a little sweetness.

Pecans were chopped roughly and added at the end of mixing. I probably should have laminated the pecans in which would have distributed them more evenly, but I chose to be lazy :).

Made with fresh milled spelt and whole wheat. I mashed some steamed potatoes, added olive oil, truffle cheddar cheese, and finished them on my smoker. I also added some homemade Greek yogurt for some extra softness.

16Jul

I love adding fresh ricotta cheese to bread. It creates a nice soft, flavorful crumb. I also added some tasty cocoa-flavored honey, which really brought this one over the top.

I made one large miche for this bake. The crumb came out nice and open, and the crust was dark and flavorful.

This bake had 73% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.

A wonderful full-flavored rye with a hint of sweetness from the cherries, which were cooked in my mini crockpot overnight and puréed in my food processor. A very moist and moderately open crumb.

Made with fresh milled DanKo Rye and KAF High Gluten Flour. Mixed in my Ankarsrum and open-baked with steam.

This bake had 63% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.

9Jul

My Pullman was collecting dust, so I finally put it to work!

I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.