233 Photos - Apr 1, 2012
Photo: five grain  sourdoughPhoto: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Millet Bread crumbPhoto: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: Photo: roasted corn bread with poblano pepperPhoto: orange honey with polentaPhoto: corn breadPhoto: wood oven corn breadPhoto: multigrain loaf waiting to bakePhoto: pizza oven spelt baguettesPhoto: Photo: WoodFired Orange Honey Polenta BreadPhoto: Wood Fired orange Honey BreadPhoto: Photo: Photo: Photo: Wood fired roasted Potato Bread with SpeltPhoto: Needed something sweet . Made a basic quick bread with pineapple, & mango, with BR sugar. I made a caramel sauce to poor over the top.Photo: Great Chewy sunflower seed crumb!Photo: Photo: SourDough Sunflower Seed BreadPhoto: Sweet wheat taste and chewy CrumbPhoto: Basic Peasant Bread : 50% WW, 10% Rye, 25% Sourdough. 75% Hydration overnightPhoto: Multigrain Bread PuddingPhoto: Photo: Photo: Photo: For the WW and weight still good hole structurePhoto: Photo: abut 1kg of dough made two loafsPhoto: ficellesPhoto: ficellesPhoto: 7 grain sourdoughPhoto: 7 grain sourdoughPhoto: Orange SemolinaPhoto: Orange SemolinaPhoto: Photo: My version of the poulain style Miche - One of my favorites, 50% organic AP 50% Organic local milled Stone ground Winter wheat, 25% SD starter.Photo: Photo: Photo: Seven grain sour sour doughPhoto: Photo: My version of a Struan breadPhoto: Organic Orange  and Ciabatta for the weekendPhoto: Photo: Photo: Natural Leavened OrangePhoto: Photo: Photo: Baked in covered clouchePhoto: Baked free form with steamPhoto: Fresh onion and brown ricePhoto: loaf # 2Photo: Fresh onion and Brown ricePhoto: The CrumbPhoto: Photo: The CrustPhoto: Mutli-seed Natural Leavened, cold fermentedPhoto: The DoughPhoto: The StarterPhoto: Crackers three waysPhoto: Photo: I am on a Cracker fixation . These were made with Sourdough starter, Fresh Rosemary, and some grated Pecorino Romano. Then salted with kosher salt and fresh ground pepper before putting in 350 F oven  on a stone.  So easy . You can use a leavened dough or not . Although I think the levened dough has a better taste.  I just make big sheets and then break them into random pieces.Photo: Photo: la panzanella crackers with fresh rosemaryPhoto: la panzanella crackers Very easy to makePhoto: Ciabata/ Baguette FusionPhoto: Photo: Nigella seed bread 
75% hydration, 25% sourdough, 10% Spelt, 10% WW, 5% RyePhoto: nice chewy crumbPhoto: nigella seedsPhoto: Bread with left over roasted pepeta, flax, oats, barley, rye  flakes. Flour is 50% spelt. Oh did I mention - wild yeast starter  and buttermilkPhoto: Photo: papeta, sesame, flax, cranberries, currants, pecansPhoto: cut as thin as possible bake until crispy and golden !Photo: Photo: Photo: Twice bakedPhoto: Making rainforrest crunch crackers.Photo: QuinoaPhoto: Quinoa with 25% spelt and 10% ryePhoto: you can see the wheat berriesPhoto: Sprouted Wheat berry bread . Sourdough with Whole wheat and ryePhoto: Photo: nice chewy crumb - you can se the olivesPhoto: Olive bread - sourdough with 50% spelt and 10% ryePhoto: Photo: Photo: Photo: Brown rice and millet Sour doughPhoto: Photo: Crumb Orange Tumeric with AgavePhoto: Roasted hazel nut CrumbPhoto: Roasted hazel nut breadPhoto: Orange Tumeric with AgavePhoto: Orange Tumeric with AgavePhoto: Nice chewy crumb !! and perfect crustPhoto: the black specks are the rice. This bread is sweet from the onion and from some added brown sugar.Photo: Leo is sad because I won't give him any bread !Photo: I did not score it because it was too wet. Actually I over proofed it so it collapsed a bit when it was transfered into the oven - but it recovered enough.Photo: This weeks bread :  Sourdough with fresh sweet onion ( 1 cup) and black rice (1 cup)- This bread has 25% sourdough, 5% rye and was cold fermented overnight, look at the album for picture of the crumb - you can see the black rice. A super bread.Photo: good hole structure for the amount of spelt & Rye flour and caraway seedsPhoto: good oven springPhoto: Rye CiabattaPhoto: RosemaryPhoto: Photo: Photo: 50% Sourdough with WW/Spelt and RyePhoto: 50% Sourdough with WW/Spelt and RyePhoto: Photo: Classic Baquette but made with my sourdough starterPhoto: Orange TurmericPhoto: Orange TumericPhoto: First Attempt at BialysPhoto: Bialys'sPhoto: Needed some sandwich buns so I made these Sourdough Buns/rolls . No added yeast just my sourdough starter using an overnight fermentation.  The dough is different from my usual basic bread dough because it is  enriched with eggs, milk, and butter. Almost like a Challah dough.Photo: A nice infused oil from oregonPhoto: Experiment 8/21.  Went for my "Peasant Bread", But was short on Rye ,so I used Spelt  instead. Also I used more Sour Dough Starter, and more H20.  Did a cold Ferment overnight - 2hr rest + 1our Proof the next day. Baked it under clay pot @ 475 for first 15 min then open for 15min at 424 - then I had to leave the house so I just turned off the oven and left the bread in.  The bread is excellent - chewey crumb, sweet sour dough taste when mild wheat flavor. Its a keeper if I can only remember what I did.Photo: Spelt Miche - Excellent chewey texture and good whole structurePhoto: 8-grain bread crumbPhoto: 8-grain bread using bobs redmill 8-grain cerealPhoto: nice Crumb for a Whole wheat oat breadPhoto: Orange oatmeal with sesame seed topperPhoto: Flax seeds!!Photo: This bread is made with a sour dough starter  a flour mix of AP, WW, &  Rye with a soaker  mix of cracked wheat , oats , and flax seedPhoto: Nice crumb - lots of flax seed
Oh I did put a pinch of Brown sugar in foe sweetness !!Photo: A Super wet spelt, Whole wheat, Rye Sour dough - It was so wet I could not score it before bakingPhoto: This bread is made with a sour dough starter  a flour mix of AP WW  Rye with a soaker see mix of cracked wheat , oats , and flax seedPhoto: Good hole structure in the crumb. You can see the potato  and Poblano chili in the crumbPhoto: Fire Roasted Poblano chili & Potato bread with whole wheat and sourdough starterPhoto: Walnut SourdoughPhoto: Walnut SourdoughPhoto: these aren't easy !Photo: Home Made - rich and butteryPhoto: Nice Crumb 20% RyePhoto: A boule versionPhoto: Made with a Rye Sourdough starterPhoto: This weeks Bread - Light Caraway RyerePhoto: Result - light wheat taste has some Spelt and Rye . Faint Orange sweetnessPhoto: SourDough pesant bread with Orange juice and oatsPhoto: What to do with left over pizza dough - Make Burger buns for Potabella Mushroom and swiss Burgers with grilled OnionsPhoto: grilling some garlic bread sticks with left over pizza doughPhoto: Orange BreadPhoto: Indian Nann Made with yogurtPhoto: Some fresh Butter on warm bread !!!!Photo: Good hole structure for a bread with WW and Rye . Excellent chew - it was actually better the 2nd dayPhoto: My Peasant Bread , Sour dough, Whole wheat , Rye and All Purpose but no spelt this timePhoto: Nice crumb even with all those walnutsPhoto: See the bits of WalnutPhoto: rustic baguettes not rel pretty but great taste - my own recipe very high hydration so could not score themPhoto: Walnut bread with tons of walnutsPhoto: my "peasant" bread made wit white, whole wheat , rye and speltPhoto: Photo: Photo: Nice Crumb - a little collapse at the bottomPhoto: Photo: Photo: Photo: My Orange Agave BreadPhoto: MultigrainPhoto: long load is multi grain. Round is a sourdoughPhoto: First attempt at Bagel makingPhoto: