jaywoo

jaywoo's picture
Joined:  2013 March 29
Posts
11
Comments
13
Points
13
About points

  • loaf #19

    Recipe Water : 325g Laucke organic unbleached bread making flour: 385g Powlett Hill Bio-Dynamic stoneground rye flour: 15g Powlett Hill Bio...Read more

    2 comments

  • Loaf #13

    Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g The same recipe as the last. By the...Read more

  • Loaf #12

    Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #11 recipe with all...Read more

  • Loaf #11

    Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #10 recipe with all...Read more

    5 comments

  • Loaf #10

    Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g Flours & water mixed then rested...Read more

  • Loaf #9

    I used the same white/rye recipe that I’ve used for the last couple. I really like the taste and it’s been an easy dough to work with. This...Read more

  • loaf #8

    The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, even with the less rise than #7.This was...Read more

    3 comments

  • Loaf #7

    I spotted the below recipe on another site, thought I'd give it a go. Bread Flour - 470g Rye Flour - 65g Water - 300g White sourdough...Read more

    2 comments

  • loaf #5

    I tried the ‘Pane Francese (1)’ recipe for a second time, though changing the sequence in which I mixed the ingredients. The flours &...Read more

  • Long retard

    I tried a 'Pane Francese' recipe, it felt too wet, so I added around 50g of wholemeal flour. After some kneading it went into an oil...Read more

  • 3 bakes thus far

    A little history prior to joining this site. Stumbled across Breadtopia and the camp baking video series - http://www.breadtopia.com/...Read more