For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇
I joined TFL in 2007, where I learned to make my own sourdough starter, and made my very first loaves. The community here was amazing then (and still is!). I still pop in here quite a lot to research flavors and techniques, new ideas. I stopped and started sourdough multiple times over the years, but picked it back up in the summer of 2023 and have been all in ever since. I started selling my first bread in February of 2024. I’ve learned so much along the way, and continue stretching and learning as I go, week by week.
Me thinks they turned out pretty nice ;)
From King Arthur's big month of baking series.
These loaves turned out surprisingly sweet and earthy. I used to make ground walnut loaves very frequently years ago - with some cocoa included as well - but the teff and rye here definitely contribute some complexity that I've never had with previous loaves.
Dry ingredients: 30% medium rye and 13% teff pre-fermented, 13% ground walnuts, 44% bread flour. Total hydration: 66%, be careful with over-hydrating because the ground walnuts don't really soak up much water.
One of my favorite ways of making healthy potatoes is to partially boil them in salted water and then toss them in olive oil with some spices. Then, I place them on my pellet smoker until they are nice and crisp with a slightly smokey flavor. They are good enough to eat by themselves. I decided to prepare some purple sweet potatoes in this fashion and had enough left over to use in this bread.
Lunch time - Brooklyn Sicilian.
9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.
Today's bake: Super Seed Rye Bread
Source: Richard Hart Bread
Notes:
Substitutions:
First pizza of the season
First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.
First time kneading with Famag Grilletta IM 5S
2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge
Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.
