"Recipes are meant to be shared"...Ann Thibeault

Wednesday, September 10, 2014

More Bread

The following breads were all mixed by hand using
the pinch and fold method.

Organic Hard White Winter Wheat - Milled and used the same day. 

My favourite new shop - Scoops Natural Foods.
 Pam carries a number of different organic wheat and
offers the use of a Nutrimill to grind the wheat into flour. 

This wheat was milled and a batch of dough made the same day. 

800g of white 
 200 g of the organic white, 
680 g water, 
 5 g yeast 
26 g salt.
 Given an overnight fermentation. 

 Baked 8 mini baguettes.

 A noticeable difference in colour.
More golden because the flour still contains the bran and germ.

~ ~ ~ ~ ~ ~ ~ ~

This next batch of dough was also made with
a Rye flour that had been milled at Scoops.

I fed my Sourdough starter with Rye
and used some of the excess to make a Biga.

 1000g white
100 g rye
500 g biga (100% hydration),
680g water
 3g yeast,
 26 g salt

 After first rise, dough was stretched and folded and put in the fridge overnight.
 Pulled out of the fridge at  5:30 AM.

Four loaves out of the oven before noon.

 ~ ~ ~ ~ ~ ~ ~ ~
 This batch of bread was given 
36 hours in the fridge.


  1. Beautiful! Your bread is glorious, the way bread is supposed to be. When my children were young, it took a lot of effort to get them to understand that good bread is the only kind to eat. Oh, and thanks for the "recipe" for the shanks, good basic cooking is good basic cooking. The only thing that was new to me was the addition of lemon to the pot. I have a Sicilian cooking background so the other ingredients make perfect sense. Lovely!

  2. Paris would shake in it's boots if you opened shop there.
    You would win as best ever.

  3. Okay, you can't get fresher than fresh ground wheat. I agree with Monique. You are the queen of bread. Lucky family.



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