A No-Knead With Barley Flour

-A.J.

On the left is a No-Knead Bread that substitutes 25% barley flour for the bread flour. The bread on the right is the normal recipe:

The barley flour bread was baked in a smaller container, which accounts for some of the difference. Overall though, the barley dough didn’t rise nearly as much as […]

Spelt Flour In A No-Knead, And A Helpful Handling Idea

-A.J.

I recently decided to start experimenting with flours other than “regular” wheat flour, so I purchased some Spelt flour, Rye flour, and Barley flour.

First up:  Spelt flour.

Pictured is the No-Knead recipe, substituting out 30% of the Bread flour and using Spelt instead.

Notes On “2017 No Knead Tweaks”: 

When I started making No […]

Baguettes, And Another Bread Thing I’ve Been Thinking About

-A.J.

I think I’m learning more baking baguettes than I am most other things right now, and I think that’s because they’re encouraging me to look holistically at how I’m approaching bread baking —  I feel like I can make a focaccia or a No Knead and they’re relatively forgiving. Baguettes require more attention to… everything […]

Boule On The 4th Of July

-A.J.

I’m getting more comfortable with the bannetons. I think they’re getting more “seasoned” too.

A boule “born” on the 4th of July:

The Recipe – 600 grams bread flour, 390 grams refrigerator water (baker’s percentage 65%), 13 grams salt (2.25%), 6 grams diastatic malt powder, 3/8 tsp instant yeast.

Combine ingredients and mix […]

Focaccia, And The Twelve Steps Of Bread Baking Reduced To Four Activities

-A.J.

Authors write about “Twelve Steps” (or more) to baking bread, which sounds like a lot of processes:

Scaling Mixing Bulk or Primary Fermentation Folding/Degassing Dividing/Scaling Pre-shaping Bench Rest Shaping/Panning Proofing/Final Fermentation Baking Cooling Storage/Eat

 

I “simplify” it in my head into four groups of “Activities”:

Scaling Mixing Bulk or Primary Fermentation Folding/Degassing Dividing/Scaling […]

Buttery Cheesy Breadsticks

-A.J.

Buttery Cheesy Breadsticks:

These don’t skimp on the butter or the cheese — the butter weight is 25% of the flour weight.

The recipe: 600 g AP Flour, 150 g room temperature butter, 300 g refrigerator water, 12 g kosher salt, 1 tsp instant yeast. (1+ cup of Grated Pamesan is applied to […]

Epi de Blé at the Annual Lasagna Party

-A.J.

Epi Bread makes an appearance at the Iron Chef Leftover Annual Lasagna Party (cell phone pic):

I feel like everything came together pretty well this time around. The color was better than usual due to the addition of egg wash — two eggs were beaten then strained and brushed onto the doughs before […]

Hearth Breads

-A.J.

I’ve been meaning to try out the combination of banneton + baking stone when making a “hearth” bread. Hamelman recommends a 73% hydration dough for his Ciabatta, but I knew if I went that high the odds of “disaster” would be pretty high too. I settled on a more moderate 65% hydration for […]

Epi de Blé, Take Two. Closer To The Truth.

by A.J. Coltrane

Attempt #2 at Epi bread:

It’s basically just a baguette recipe: 400g Bread Flour, 240g water (60%), 9g kosher salt (2.25%) 3/4 tsp instant yeast. 425F oven for 22 minutes.

The shape is better this time around. Each Epi contains less flour — 200 grams (1/2 lb) of flour per epi. (Instead […]

Peter Reinhart’s Challah

by A.J. Coltrane

Easter called for another Challah, this time I tried Peter Reinhart’s, from his book Artisan Breads Every Day. (Last year was his “Double Celebration Challah“. For comparison, here is my 2nd attempt at Rose Levy Beranbaum’s Brioche, a recipe which I found to be a pain to parse.)

This year’s Challah was […]