Bakes + Babbles
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Take Me Home, Country Loaves
This is Bread Log’s first ongoing post. A saga of flour and water. A quest to bake (my) perfect country bread. An adventure so noble it cannot be contained by space and time.
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Sesame Wheat
This XTREME sesame loaf from Tartine Book No. 3 has whopping 250g of toasted sesame seeds added to 1000g of flour. I loved the nutty earthly sesame flavor blast, but my loaves came out a bit dense.
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Dark Chocolate Cherry Sourdough
I baked sourdough bread that tasted somewhere in between a cinnamon raisin bagel and a pain au chocolat. WAT?
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Seeded Sourdough Splendor
Sometimes you need a few (or more) whacks at a recipe to make necessary adjustments and get every detail just right. After many meditations I have interpreted the will of the seeds and reached seeded sourdough nirvana!
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Khorasan Crispbread: Fancy Sourdough Cracker
I had some leftover Khorasan/Kamut flour from my Khorasan 50% adventures so I decided to trial run a “crispbread” recipe from Tartine Book No. 3. It was a rad experiment but I think it might have been my last crispbread.
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Seeded Sourdough: Simply Delicious
The Seeded Sourdough from The Perfect Loaf is one of my all time favorite sourdough recipes. A beautiful medley of golden flax seeds, black sesame, sunflower seeds, and fennel seed.
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Khorasan 50%: Redemption
REDEMPTION. I tried the last tool I could think of to build strength in my Khorasan 50% loaf. That tool was slap and fold and it produced a sweet, tender, and crunchy crusted ancient loaf.
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Khorasan 50%
Alas my adaptations to the Tartine Khorasan/Kamut loaf resulted in another pancake. I continue on determined if not a bit deflated!
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Khorasan 60%
I am back at it after a long break. I attempted a new recipe using majority Khorasan/Kamut flour. Results can be summed up in 1 word. FLAT!