Thursday, November 14, 2013

Wednesday, November 13, 2013

Almost there, boule and damn the torpedoes !

Well, Diire Wolf Baking Company is almost there, pictured below is the bakery space transformation and also the future retail space on the other side, very exciting indeed. I'm starting with some wholesale products for a colleague who has provided me with baking space in return for consulting on a hamburger project, which I will post about here over the next few months. Stay tuned...

The next few photos are of a bread dough that I have been working with recently and really love it's versatility and finish. The mini torpedoes have a very crunchy crust and were left in the oven for 10 minutes after baking and the water in the steam tray had completely dissolved. The boule was left in the oven after baking for 5 minutes and the steam tray was half full. I have to say that I love the boule result, absolutely spongy and sweet, almost like sliced sourdough.

I used a variation of Peter Reinhard's "Lean Bread" recipe in Artisinal breads every day. Get it, read it, use it!!

Thursday, September 19, 2013

Look out for the Dire Wolf....

Well, I know I haven't posted in a long time, but needless to say, I've been a little busy working in the kitchen, but that's about to change, well sort of. I've started a side project called, The Dire Wolf Baking Company. For now it's hamburger buns, loaves for grilled cheese , hot dog and slider buns ,for a friends hamburger place, but its a solid start nonetheless. So , I'd like to introduce:

I'll be starting a kickstarter project soon, so I can raise some funds for a deck oven and a few other things, but for now, I've got some baking space , flour, yeast , sugar, water , an oven or two, and a mixer. So, for the time being, that's it, but in my next post, hopefully some photo's and my thoughts and ideas for this adventure. Thanks for reading and stay tuned....

Sunday, April 10, 2011

Starters part deux

Ok, I forgot to continue with the sourdough starter adventure. Whether you decide to wait 10-12 days or 3-4 the next step is the same. Stir down your should notice a sour smell and you should be able to see some activity, whether it be small bubbles or greater activity. Lets increase the water to 3 oz and the flour should be 2 oz. I find that rye starters are a bit fussier than white flour starters in the beginning, so a bit of coaxing is sometimes necessary. After you mix the starter completely, cover and let stand for 24 hours or until there is a good deal of activity.  Its at this point you should have a real, bonafide, 100% real starter that you can now use to create other starters with. Now remove 3 oz of starter and add 2 oz flour and 3 oz water, stir completely, cover and refrigerate. I'm going to bed now, we'll move forward next time. Cheers.


Ok, well here are the pictures of this fantastic loaf.  I used Kin Arthur Premium 100% Whole wheat flour.
King Arthur Premium 100% Whole Wheat Flour - 5 lb.
I really like this brand, again as with the recipe, it takes a bit of manipulation and attention. I found when mixing, I added a few tablespoons of water to bring the dough together. I use a planetary mixer for my loaves and generally find that the low speed is fine, although I do use the second speed almost in a pulse fashion to develop the gluten. Overall I am really happy with the result, I would almost class this particular loaf in the same category as a wholemeal loaf as it has much of the same traits. It's fantastically dense, with all the flavours of a true whole weat loave, great with butter and honey, like I'm having right now!

Everyday 100% Whole Wheat Sandwich Bread

Makes 2 large Loaves

6.25 Cups whole wheat flour
2 t salt
5T sugar or 3.5 T honey
1 egg
.25 C vegetable oil
1.25 C lukewarm water
1.25 C lukewarm milk
1.5 T instant yeast

For the method you'll have to buy the book or start following my blog and i'll email it to you ;) happy baking