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100% Whole Wheat Sourdough Bread at 100% Hydration

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I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class that asked for a whole wheat formula. Here is a video of the finished loaves:Continue reading

My Favorite Baking Equipment – Gotta – Wanna –

Brod and Taylor Proofer

I am often asked where I get this piece of baking equipment or that one. I have done a few posts on singular items but no posts on an inclusive list of baking equipment I use or want to use. 🙂

These are mostly Amazon links and I am an affiliate. It won’t cost you anymore to use my links, but it will help me out. Also, if you pull any live link to your desktop and use it as an entry portal every time you use Amazon, I will be credited a small amount and lots of small amounts adds up to large amounts and then I can get my kids bigger clothes (they don’t seem to stop eating) 😉

So here goes:Continue reading

Sourdough and Digestibility with Vanessa Kimbell

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Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.

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Baking Equipment – Pan Sizes – Dough Trough

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I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent  food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens.Continue reading

Looking for Bannetons?

 

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Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:

I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.

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Overnight Sourdough – Super Sticky Dough – Awesome Bread!

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I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.

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Blister Crust Formula – Potato Water Sourdough

Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
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Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
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