I love Autumn in the UP. Not only the colors that start popping on the maples, but Autumn means the tomatoes and peppers are ready to harvest!JalapenosFresno Chilis Lots of good peppers this year, so the perfect opportunity to make a garden pepper and sharp cheddar sourdough. This loaf uses a Country Blonde as a base bread with 10% peppers and 20% cheddar as add-ins. The
No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.1) I replace half the rye flour with rye chops2) I added a YW pre-ferment that incorporated all the rye flour and the other half of the barley flour3) I
There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the
Last weekend's bake was Hamelman's Semolina Bread. The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).Makes one loaf.Total Formula158g AP Flour (35%)68g Bread Flour (15%)225g Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)292g Water (65%)9.0g Salt (2%)1.4g ADY (0.3%)18g EVOO