Final Dough News Today

Looking to start making bread with whole grain baking techniques? This healthy whole grain bread recipe is a great starting point for your whole grain baking adventures.

Whole Wheat SourdoughDavid Snyder3/19/2023Back in 2016, I was on a quest for a whole wheat sourdough bread I liked enough to want to bake often. I baked breads from a number of my favorite bread cookbooks, and none were bad. This bread was of my own formulation, and, as I recall, it was the one I liked the best. In spite of my good intentions at the time, I have not baked it

3 rye sponges, one wheat sponge, and a rye soaker - and then the final dough.Franconia Crusty Boule from "The Rye Baker" - formulaFranconia Crusty Boule - PhotosNote that in the formula under Final Dough the text says 400g medium rye; in the overall percentages at the end it says 400g dark rye. I used dark rye, because I had bought a lot of dark rye before I knew that most

Inspiration for this loaf came this fall while canning up some of the many cucumbers we grew this year. Garlic dill pickles are something I really enjoy and felt that combination had potential as a bread as well. Happy to say that it turned out quite well. A friend tried it this morning as buttered toast for breakfast and then again as avocado toast for lunch. He's tried many

I originally tried this bread with the 90% biga version. I struggled with lumpy dough like others did and couldn't get them all out. Even though, my sister-in-law really liked the bread. She asked for it again this week.I decided to give it another go but approach it a little less extreme. The flours and hydration are the same as the original, but I reduced the biga to 50% of

It was a busy weekend and a busy weekend of baking! Catching up on a few posts...Have been trying a few recipes and techniques of other TFL'ers in my last couple bakes, and this weekend I tried trailrunner's holy trinity of equal parts honey, EVOO, and yogurt in place of some of the water. I chose to try it on one of the whole grain recipes I've been wanting to bake again: 60

Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but

The final request for the long weekend was a basic "white" sourdough that would be sized well for a toaster. I decided to make a blonde with cross loaf scoring to make it lengthen instead of spread and bloom. I do like the look of the long score with a big bloom, but I must say there's something to be said for the "clean" look of this scoring too. I was due for a starter

The other request for the weekend was a porridge bread. I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf. To-date, I've always made the porridge as a soaker about 1-2 hours before final mix. This time I made it as a mash following Benny's recent post. My usual mash method followed Peter Rhinehart's (heat water to 165 deg

The concept for this loaf of bread came from the following video from FoodGeek.https://www.youtube.com/watch?v=InTqgRYVmh4This loaf turned out really nice! Moist but not gummy. The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor. It has a creamy texture will be great for grilled sandwiches and toast!Rice Soaker112.5g Long