Leek in the Woods

Leek Loaf with cracked Black Pepper

 This was one of those experimental loafs, but turned up really good. I just really like the combo of any onion veggie mixed with cracked black pepper, so I thought I should try it with a Sourdough loaf.  

 

Modified - 3-4 small loafs/ 2 medium loafs about 5
650 g King Arthur White Wheat Flour

80g Medium Rye Flour

40g Whole Wheat Butterworks

20g Buck Wheat Local Organic

10g Cracked Black Pepper

30g Leeks Sliced thin
465 g Water

30 g Salt
310 g Levain (mature sourdough culture, 100% hydration)

 Yumsville!! You picking up what im dropping down?

Woke up early and had to fill the house with great smelling bread. Its a great soup bread and just a loaf you can spread some cheese on and enjoy its crust. There will be more loafs like this. I have great plans of maybe getting a gluten free sourdough project started soon. Much love, peace, bread and wine.

The Moarning Loaf

French Toast Loaf

One of my favorite loafs that came out of that oven. Its sweet tasty  full of cinnamon and great things. I dont quite know what was in it but I'm sure my husband will fill it in later. He fixes most of my horrible grammer anyway. I honestly dont know what I would do without spellcheck and I still seem to not know how to fully utilize it.

Anyway, great rise on this loaf with a fantastic burst. Chris always complains when he gets a big burst on his loaf or an "explosion" as he calls it. I love it, why keep to any constraints, why should we limit to where the the loaf can stretch to, I love it.

 Told you, the loaf was fantastic, now only if you could taste this through the computer your life would be complete.

Chris here,
I picked up some bread from a Scratch Bakery in Portland, Maine one day, and although my housemates and I did our best to eat it in a timely manner, there was some hardening of the crust in a few days time and we needed to do something with it. French toast ensued. The recipe for vegan french toast is simple. Olive oil, Flax egg(flax meal soaked in 3 parts warm water), Nutritional yeast to taste, Molasses, Cinnamon, Nutmeg, Allspice, Salt, and anything else you want in on your french toast. Dip your near stale bread in this mixture and fry in a cast iron at medium-low heat until golden brown. Unfortunately we have no pictures of the french toast that was made, but we do have the result of the leftover batter. The great thing about Vegan french toast mixture is that it stores easily and for a very long time.  But, if you are desperate to use it up, it goes great in bread!

I made a pizza dough style bread, using consistency of the dough as my measuring devices. I put water in a bowl, then a few tablespoons of Jackie, a 1.2 year old sourdough starter, and added flour while stirring with a rubber spatula. After the mixture looked like thick pancake batter, I stopped and let it sit for a few hours. Then, proceeded to add a few pinches of salt and more flour until it took on the consistency of pizza dough. Easily workable with my hands, I laid this mixture out onto a floured surface and stretched it to its limits. Then gently oiled the surface of the dough, placed the remaining vegan french toast mixture onto the bread and rolled it up into a log. This sat for a few more hours before it was baked at 450 for 32 minutes.

Easy, Simple, Fun, and we got to feel good that we didn't waste any batter.

Cheers.

Whole Wheat Sourdough Mornings

Kale and Garlic Sourdough 

Morning all, its been a while since I've posted and its due to a new job I picked up. EW! Its a cooking position at a local coop and its the best kitchen job I've had so far. Kitchens can be a mess but this one is surprisingly clean, organic, local and great fellow cooks. Oh and not to mention the pretty people who come in and make suggestions, mostly health conscious people or as their real name, hippies.
On my days off which are Tuesdays and Wednesdays I packed my things got some Butterworks farm Whole Wheat flour and headed to the bakery.  We prepped our loafs the night before and let them do the special thing they do overnight. 

  These are two loafs with chopped Kale, diced Garlic, 20 grams of salt, 80 grams of starter and no measure for water/flour. Im gonna try making my loafs without measuring with a scale, I want to get better at just estimating from eyes.

 My husband meanwhile mixed a loaf with whole wheat (Butterworks) and organic molasses. Hold on, he is my husband but more so my partner (lifelong partner). His loaf was smaller but much tastier them mine were. The crust was a fantastic dark brown with beautiful exposure, there wasn't much of an oven spring but it had raised enough. The whole wheat and molasses combined together makes a fantastic loaf.

Booya motherlicker!

Pain de Vermont

 Just found some pictures of the three loaves we baked last week but forgot to post. This was a really nice and soft loaf with a perfect bubbly and crusty outside. The crust was sweet and full of that freshly baked aroma. This recipe was adopted from the Norwich loaf, Norwich Vermont that is. I added a few things and took some things out of the recipe but mostly based of the Norwich loaf.

The hydration of these loaves were at 75-78 percent with about two one and a half tbs of salt per loaf. The salt was added in the last stage of fermentation, just before proofing.










I accidentally flipped one of the loaves the wrong way in my sleepy state at 5:30 am. It tastes the same its just that the slashes didn't open up the right way.

This loaf was definitely one of the tastier white King Arthur Flour loaves I've made. The recipe is not hard and really easy to remember once you bake it a few times in a row. If your interested id be willing to share. Enjoy the posts and bake on you gluten lovers!!

More Delicious Bread

We invited one of our hipster friends over to show off his Swiss made bread knife. It was a bad idea the kid wouldn't stop talking about Switzerland and coffee grinders. Cant believe i let him put his hipster hands on this beautiful wheat sourdough.

Here are a few pictures from Sourdough Loaves from previous bake sessions. Enjoy the images as we bake more and eat more. Hope this gives you the motivation to get some sourdough starter aged and ready for baking.

Last years first Baguette experiment which kinda failed. The rise on the proof was good but i dint get a good rise in the bake mostly because i spaced on the oven spray for humidity. Still got a good crust with a soft spongy inside.

Vegan Gluten Free muffins in Colorado Springs during our wwoof job. They were too good to last the night.

First Wheat Sourdough Potato Miche. This loaf was a traditional style loaf that would be passed around at a table of about a dozen french sailors. Probably a few of these would satisfy a crew of twelve. It came out exactly how I intended,slightly charred top and sides with a soft inside and nice chunks of Vermont organic potatoes'.

Focaccia Master

This kid whips this up overnight and makes our roommates diet all fd up in the morning. I think our roommate Megan eats nothing but Rosemary Garlic Focaccia when she wakes up. As Megan puts it "this is sick nasty".

One of our bakers has developed a master Focaccia loaf with the perfect amount of fermentation, sweetness, and flavor. Not only does this loaf have a beautiful taste and flavor but has an amazing crust from top to bottom. Main ingredients are olive oil, rosemary, garlic, thyme, pepper & Salt, King Arthur White Whole Unbleached Flour and Sourdough Starter. This loaf is a double ferment of about 12 hours total and a morning bake at 450F for 25-35 min.

 This sourdough loaf was crated a few days ago and is %100 Butterwork whole wheat with a %100 percent humidity starter.  A delicious loaf with a crispy crust, sweet wheat flavor with mild sourness. %70 percent humidity soft inside, and medium air pocket development. 

This is the start of Yeast Coast Bakery blog but as bakers we have been in the game for some time now. We will be posting each bread we bake and out likes and dislikes. Most of us are not all in the same spot but are eventually looking to own an establishment with beer, kombucha, pizza, music and lots of fermented food. For now most of our loves are baked in conventional ovens and are all organic flour either King Arthur of Butterworks farm flour. Enjoy!!