Recipes


Sun Dried Tomato, Oregano and Roasted Garlic Buns

Final buns

I was originally planning on using basil instead of oregano but the grocery store was out. I’m using a poolish for this recipe, which in hindsight isn’t really necessary since the sun dried tomato will overpower any extra flavour a pre-ferment will add. This recipe should make 6 120g buns, but I lost too much dough on the spoon, my hands, and the bowl and was only able to make 5.

 
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Cracked Wheat and Wheat Germ Sausage Buns

This is the first recipe I created, it took 4 tries until I felt that I had perfected it. I toast the wheat germ and cracked wheat first, both for about 5 minutes on medium low heat. I find that using honey instead of sugar gives the bread a slightly sweeter flavour. This bread is very soft and works well as a loaf for sandwiches, or buns for hamburgers, hotdogs and sausages. In the future I plan on making a 100% whole wheat version of this recipe.

I’ve included a link to the spreadsheet that has the bakers percentage at the bottom of this post.
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Chocolate Yeast Bread With White Chocolate

I decided to base this bread off of a white bread recipe from Peter Reinhart’s The Bread Bakers Apprentice, from page 268. I needed a reliable recipe for soft bread while only leaving the chocolate aspect to chance. I’m using almond milk for this bread, it lasts longer than regular milk so it’s all I buy. Using the same weight of regular milk should produce the same results.

To make the ganache I used one cup of heavy creamer, minus 1/4 cup that I used to make Lavender Truffles and an equal weight of chocolate chips (178g each). Brought the creamer to a simmer, added the chocolate chips and let stand for a few minutes then stirred until smooth. It made around 230g of ganache. I put what was left in the freezer, apparently it will last for 9 months.

I meant to buy espresso powder, but ended up getting cappuccino drink mix instead.
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Blueberry Sourdough Focaccia

I made my sourdough starter using the directions from the Slice blog at Serious Eats. I based this recipe off of the Poolish Focaccia recipe in Peter Reinhart’s The Bread Bakers Apprentice from page 164. I replaced the poolish by scaling the sponge part of the Ciabatta recipe from Sourdough Home.

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