The Imperfect Loaf

Baking bread, one imperfect loaf at a time.

Today’s Loaf – Half Matthews Cotswold YQ Population Flour and Half White Flour

350g Matthews Cotswold YQ Population flour 350g Matthews Cotswold Strong White Flour 525g water – 75% hydration 14g salt 10g yeast Autolyse 30 min. This is my first attempt at using the dough hook on my Ankarsrum mixer. This is not like a dough hook in a stand mixer; it looks weird, but the process…
Today’s Loaf – An All-White Flour Loaf

I don’t often make white bread.
Today’s Loaf – Matthews Cotswold Eight Grain Flour

This semi-wholemeal flour makes a delicious loaf.
Today’s Loaf – Gilchester Stoneground White Flour

A loaf with stoneground white flour.
Today’s Loaf – Waitrose Organic Stoneground Wholemeal Flour and Matthews Cotswold Strong White Flour

For my second loaf with my Ankarsrum mixer, I used a simple half and half recipe.
Today’s Loaf – Matthews Cotswold Eight Grain flour, My First Loaf with My Ankarsrum Mixer

A tasty loaf, slightly marred by some scheduling errors.
My New Ankarsrum Assistent Mixer

I bought a fancy new mixer.
Today’s Loaf – Banana Bread

When life gives you overripe bananas, you make banana bread.
Today’s Loaf – Ken Forkish Recipe Cold-Proofed Bread with Part Wholemeal Flour

This overnight loaf came out quite well, except for the blisters on the top.
Today’s Loaf – My First Loaf Using Ken Forkish’s Pincer Method for Mixing Dough; It Tastes Better than It Looks

There’s no shame in making imperfect loaves. You learn something every time.