Love, love, love this loaf. The crumbs were super light and airy. And the cheese cubes were pretty well distributed. The next week's breakfast is going to be very good. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 0105 10th Feb Starter feed: 10g starter + 20g bread flour +... Continue Reading →

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Prosciutto is such an expensive treat in Singapore, and the once or twice I tried it, I really was not impressed. So, despite the fact the original Paul Hollywood recipe uses prosciutto, I just couldn't be bothered to use them in my loaves. When I was in Europe I while back, I decided to bring... Continue Reading →

Nobody likes a loser who gives up, but, after baking sourdough loaves for more than 2 years, and not really understanding my starter, and not able to get the texture I want, I think I owe it to myself to stop this sourdough charade. At the end of the day, my daily schedule is just... Continue Reading →

A nice cheesy loaf for breakfast next week. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2300 12th Jan Starter feed: 20g starter + 50g bread flour + 50g water; 0730 13th Jan Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1700 1st fold: 1815... Continue Reading →

A pretty airy loaf, with spicy cheddar makes for a perfect breakfast. Starter feed: 20g starter + 50g bread flour + 50g water; 0700 1st Dec Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; refrigerate; 0100 Dough: Autolyse weight + 90g starter; Start knead: 5 min + 5 min; 2000... Continue Reading →

A satisfactory loaf for breakfast next week. Cheddar was nicely distributed and decent crumb structure. Not great, but, decent. Starter feed: 20g starter + 50g bread flour + 50g water; 1000 25th Oct Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2045 Dough: Autolyse weight + 100g starter; Start knead:... Continue Reading →

One of those rare occasions where I did not score the loaf deep enough, and there was surprisingly high amount of oven spring, finally, the loaf had a crack at the top of the loaf, breaking the otherwise "gentle" scoring. Still, definitely one of the better crumbs where it is soft and airy and cheese... Continue Reading →

Pretty happy with this loaf, except for one little problem. The cubes cheddar were somehow pushed into one part of the loaf! So I had 4 days of regular rye toast and only 2 days of rye cheddar toast. 😂 Starter feed: 20g starter + 50g bread flour + 50g water; 1230 14th Oct Autolyse:... Continue Reading →

Absolutely loved this "pineapple" scoring. This loaf has a very nice oven spring and a rather light and opened crumb. Definitely one of my better loaves. Starter feed: 20g starter + 50g bread flour + 50g water; 0700 22nd Sep Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 1939... Continue Reading →

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