Search results

Matcha Hokkaido milk bread w/ black sesame mascarpone swirl

Bread again. 5% spent grain and 10% rye.

Some more perspective: I pitched two packs, dry, into 6 gallons of 1.121 OG pastry stout and it took it to 1.037 (again, below my target FG).

The most effective haze producer I've personally found so far is unmalted/raw wheat berries. I use it at about 10% in my hazies and it adds a beautiful doughiness and perma-haze.

1 packet of dry yeast is plenty for a 5 gallon batch, and no rehydration is necessary. I just pitched half a packet into 3.5 gallons of 1.053 pale ale and it fermented fully in 4 days. edit: actually just did a gravity check and it dried out more than I wanted it to. tastes great, tho.

Another sourdough loaf: This one is 25% whole wheat, 25% rye, 25% KA bread flour, and 25% Central Milling AP. 83% hydration, which made shaping really hard! Figured out a new technique, though, which is neat, and the bread is tasty as hell. The crumb shot is from a second loaf made with the same...

On the other end of the color spectrum: Baked a loaf with 100g mixed red & white miso, 100g cheddar, and 25g toasted sesame seeds today. It was a bit of a failure, though. The flavor combo is great and the crumb is perfect, but the cheese that peeked out the top bled oil all over the crust and...

It also looks under-baked, to me. I mean, that's personal preference to a certain degree, but that loaf is VERY pale.

Seed & nut sourdough w/ pecans, sesame, flax, and pepitas. Baked in my 6qt DO this time and as a result it's much flatter. Still delicious, tho.

Kimchi sourdough w/ scallion, sesame, and fish sauce salt. I'd definitely use more of all except the sesame next time (maybe as much as 50-60% kimchi juice, it was only 100g or 25% this time):

Looks awesome!!

Here's a sourdough loaf with furikake(!) mixed into the dough, plus more fried shallots and mixed sesame seeds on top.

Seeded sandwich rye with 40% pickle juice:

Another day, another loaf. Today, 90% KA bread flour + 10% Bob's whole wheat, 2tsp smoked paprika, lots of cracked black pepper, and 90g English coastal cheddar. Same "quick" process as last time (no levain, no autolyse, 8hr bulk at room temp, 17 hours in fridge).

Fresh as F**k homebrew hazy pale ale w/ Sabro & Mosaic:

Fresh as F**k hazy pale ale w/ Sabro & Mosaic:

No, actually... just two different cultures I got from two different friends. Both 100% hydration/AP-based. Don't tell anyone, but I only started baking in January. :)

Hey there. Yep! No cultured yeast, just my sourdough culture (actually half and half of two cultures I keep running in parallel, 50g each). My base flour was indeed KA bread flour, and I used Bob's Red Mill for the dark rye. Thanks for the compliments, btw! I'm really pleased with how it came...

Super lazy loaf with 10% dark rye and 10% mixed seeds (white/black sesame and flax). I just mixed everything together at the start—no levain, no autolyse. Just week-old starter straight from the fridge, with an 8-hour bulk fermentation at room temp and then a 17-hour proof in the fridge. Turned...

So, for the bread itself, I followed this: https://www.theperfectloaf.com/pain-de-mie/ If you're not someone who keeps a sourdough starter, you can use this one instead: https://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe (Note: Both of these use a 9x4x4 Pullman pan, but you...