Sun Dried Tomato, Oregano and Roasted Garlic 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.
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.
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.
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.