Thursday, May 29, 2008

Field day fun

Production line baking in the lab...
Hand shaping 16 2lb [1 kg] sandwich loaves per batch
Using the wrong [left] and the right [right and above] flour for the job... To make a point about the inadequacies of low protein flour [left] for breadmaking.
Barley herb bread [a quick bread] 50% of the flour is a waxy wholegrain hull-less barley flour with lots of soluble beta-glucan fiber
Barley blueberry muffins... 2/3 of the flour is the same waxy wholegrain barley.
Out to the field day with the "good-dough, bad-dough" show. Wheat products in a wheat field... makin' dough while the... well at least it was not raining.

Use your loaf !
Engaging the audience
Feeding them always helps.Same deal 400 meters away for the barley products; barley foods in a barley field

Tuesday, May 20, 2008

Ikke "naesten det aegte"

Nu brødet er "det gode". Let farvede brød til venstre er lavet fra 100 % byg, på samme måde som rugbrødet.

Sunday, May 18, 2008

Baking Science student sourdoughs all in a row.

Baker's corner in the bake-lab -- all my sourdoughs -- L to R]; rye meal, barley flour, wholewheat flour, white flour

"Næsten den ægte"

Endelig: Næsten den ægte dansk rugbrød. Mange tak til for hannes “Færøsk surdejs-rugbrød" opskrift. Enkel, men smagsfuldt, og, som siger, “Brød med sjæl og krumme”.

Jeg synes at man kan købe ikke dette slags brød I USAen.

In Aussie "Næsten den ægte" means "fair-dinkum"...

Friday, May 2, 2008

Same flour, same ingredients, same process -- except; left - a yeast preferment [poolish]; right - a sourdough preferment -- very different breads in external appearance, crumb structure and chewiness, and flavour.
Production line baking at work; some undisclosed experimental breads as sandwich breads. had a little problem with the scaling for the breads at the back in the second jpg; a problem with the baker, not a problem with the flour .Nice crumb for hand molded.

Same day; a nice part-wholewheat sourdough batard; very flavorful, thin crust, and chewy crumb