Sunday funday! Day 9: Rye, coffee, carob and barley malt extract. Think sourdough pumpernickel. H E A V E N! The dough was sticky and hard to work. It would have worked even better baked in a loaf tin than as a boule, but that’s a personal choice.
Day 8: Ode to Swedish pastries. Sourdough buns with berries, and a classic version with cardamon and sugar filling.
Day 7: Everyday kind of loaf. Baked in my Dutch oven this time 🙂. Made with 15% whole wheat and 5% buckwheat. Beautiful crumb with a little nutty flavor.
Day 6: Under baked spelt sourdough 😕 I always bake small loaves using my Dutch oven. This time I wanted to bake a large loaf on the stone. Failed! The crust was browning too fast. There was no good rise, the crumb was soft but too tight and the bo
Day 5: Seeded sourdough (poppy, flax, pumpkin, and sunflower seeds) with buckwheat flour. Love this one! Delicious nutty flavor.
Day 4: Polenta and black truffle sourdough.
So, here I made a mistake. I shouldn’t have added the polenta while mixing the dough. I should have added it during the 2nd or 3rd turn/fold instead.
This would have created a lighter, more open crumb after bak
Day 3: Sourdough with apple cider, raisins and walnuts.
I don’t like how walnuts blacken and sometimes become a little bitter after baking so I peeled them...🙈 Crazy job to do it, but the result is great!
Overall, delicious bread! Soft crumb and
Hello from my home bakery 👋🏻 And just look at this pretty boy aka Hokkaido milk sourdough!
Beautiful oven spring, lovely fluffy crumb, and thin and soft crust. This loaf will take PB&J sandwich to the next level! (Making a different versi