50% Einkorn Double Fed Levain Bread

This bread with a golden brown crumb has a subtle floral and nutty flavour from the wholegrain einkorn. However, the bread was lacking in sweetness and could be a little more moist. For future bakes, with a high proportion of wholegrain like this, I would probably do a longer autolysis for the starches in the

Berlin Cobbler Boys

Berliner Schusterjungen also known as Berlin Cobbler Boys, are dense and chewy rye rolls that flavoured with caraway, beer and malt. These buns are a punch of flavour – with a mixture of sourness, spice and a little sweetness. This bread is 100% rye, with most of it white flour, giving it a milder flavour.

Vetri’s Pane di Genzano

Built with a wholegrain rye starter (at 100% hydration) and with another 10% rye, this sourdough bread based on an Italian bread has a mix of flavours and is on the sour side. This version of Pane Di Genzano (a geographically protected bread) is from Vetri and McWilliams’ book Mastering Bread. This bread reminds me

Rugbrød

This dense and seed filled Danish bread is chewy and sour – a thin slice is a good base for a hearty open sandwich. For this version of rugbrød (previously attempted here), I attempted a recipe by Chad Robertson, from the book The Bread Exchange by Malin Elmid. This bread uses a mix of rye

White Sourdough Bread

This bread had a blistered crust and a soft and uneven crumb. Great flavour with a mild sourness. For this bake, I slightly modified Elaine Boddy’s master recipe to accommodate for warmer temperatures, I halved the amount of starter and put the dough in the fridge for an hour, cooling it from 28 deg celsius

50% Kamut Bread – an attempt

For my first attempt with kamut flour, I decided to follow the recipe from Sourdough by Casper André Lugg and Martin Ivar Hveem Fjeld. Kamut flour needs more water, so I used a higher hydration than I’m used to but stuck to the lower end of the hydration range suggested, i.e. ~82%. The crumb has

Rye Bread with Apple

A beautiful whiff of rye when baking, this rye bread with a dense crumb is mild flavoured and not dry at all. This is probably from the mashed apple in the dough, giving moisture rather than flavour. The bits of oats were not fully incorporated and the bread spread out rather than upwards during the

Field Blend #2

Finally got down to posting about this delicious bread: Forkish’s hybrid sourdough. Following the recipe from his book Flour Water Salt Yeast, this bread is similar to Field Blend #1, but with more wholewheat and rye. For this bake, I used a different timeline – a longer and cooler first rise and a shorter second

Austrian Country Boule

A flavourful boule with caraway and fennel, from Stanley Ginsberg’s The Rye Baker, this bread has a soft and tight crumb with a chewy crust. The softness and flavour also comes from the stale rye bread soaker. While the dough wasn’t as notoriously sticky and unmanageable as some other rye doughs I overmixed, this dough

Blue Cheese & Walnut Pain au Levain

Here’s another of my breads with blue cheese and toasted walnuts as additions (See here for a similar bread with different schedule and here for a soft sandwich style bread). For this bake, I’ve used Pain au Levain (Hamelman) as the base recipe, but used slightly increased proportions of cheese and walnuts compared to the earlier