At some point I imagined that a sourdough bread make with mostly cake flour would have a delectable soft sweet crumb texture. Or at least a better 'bite' than loaves made with bread flour. Perhaps softer on the tongue, with a good sweet flavour! And without the chew or bounce that I've come to expect with lots of gluten.Alas, these breads, although 'okay' were a learning

The Fresh Loaf

24.12.2024

Some recent bakes | The Fresh Loaf

First up, Hamelman's Quarkbrot. The formula calls for 60% bread flour, 20% medium rye flour, and 20% rye chops. It also includes quark cheese. Since the medium rye flour and rye chops and quark cheese are scarce as hen's teeth in my corner of northern Michigan, I was forced to adapt. My trusty Komo grain mill does just fine at producing whole rye flour and cracked rye, so I

The Fresh Loaf

25.12.2024

Panettone#5 Xmas24 | The Fresh Loaf

Probably the best of my Panettone bakes so far this season! Lucky number 5!I have been using the Milanese bound method exclusively to manage the LM this Christmas, in attempt to really get to grips with it and try to develop a deep understanding of what it does and how to use this technique wisely. Except for one occasion weeks ago where I made the over night in water,

The Fresh Loaf

26.12.2024

Danish Rye Bread - Ragbrod (Denmark) | The Fresh Loaf

Today's bake: Danish Rye Bread Ragbrod (Denmark)Source: The Rye Baker by Stanley GinsbergNotes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.Substitutions: NoneDiscussion: Another really nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a scald and the main dough. I found this delicious bread to be exactly what I've

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Cake flour sourdough breads | The Fresh Loaf

Some recent bakes | The Fresh Loaf

Panettone#5 Xmas24 | The Fresh Loaf

Danish Rye Bread - Ragbrod (Denmark) | The Fresh Loaf

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