Wulf's Webden

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Saturday 23 August 2014
by Wulf
Comments Off on Tyger Bread

Tyger Bread

I decided to get creative with the loaf I made yesterday. Once I had shaped it, I made a mix of rye flour and water with a little sugar and yeast. Just before popping the loaf in the oven, I … Continue reading

Wednesday 12 February 2014
by Wulf
Comments Off on Biga Bread

Biga Bread

Typically I make my bread by mixing flour and water with little salt and yeast, all added together and then developed by moisture and yeast action over time into a dough ready for baking. Using a biga, or starter, is … Continue reading

Thursday 3 January 2013
by Wulf
Comments Off on Rye Loaves

Rye Loaves

Further to my previous post on experiments with dough enhancer, I have done another round with rye flour. Each of these loaves has 50g strong white bread flour, 350g rye flour, 8g yeast, 8g salt and 280g liquid. The one … Continue reading