1. This is a merging of the Rutherford and Peasant Bread recipes. Rather than a long fermentation, this was just the hour and a half of the peasant bread approach. Hydration was close to 100% but the mix was fairly easy to handle thanks to the coconut flour.

    Ingredients
    • 2 cups plain white wheat flour
    • 1 cup rye flour
    • 1/2 cup coconut flour
    • 1/2 cup gluten flour
    • 8g salt
    • 2 tsp sugar
    • 1 pkt dried yeast
    • 2 3/4 cups warm water
    Method
    1. Sift dry ingredients together in a mixing bowl.
    2. Add water.
    3. Mix until dough comes together.
    4. Cover bowl with cling film and set aside for an hour.
    5. With wet hands, and on a wet bench, knock back dough.
    6. Divide into four and arrange on baking paper lined baking trays.
    7. Cut top decoratively.
    8. Bake at 240 degrees C for about 15-minutes.
    9. Remove from oven and allow to cool before eating.
    An earlier batch of long-fermented ciabatta.
    Rye/barley on the left, coconut/gluten on the right
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
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    Location: Willetton WA 6155, Australia
    Labels: coconut flour gluten flour light rye flour plain white wheat flour salt water white sugar yeast
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  2. I had another go with the extruder, this time actually reading the instructions (translated from Italian?). The result wasn't brilliant and so I had to do a two-stage rescue.

    Following the instructions I ended up with a mix that was too sloppy and had to add more flour ... almost an entire cup of spelt (nearest thing handy.) After that, the bake wasn't quite long enough (10 degrees too cool?) so I re-baked for another 15 minutes until the sugar in the mix began to caramelise.

    There we a couple of other oddities that may or may not have contributed to the initial emergency: I had two egg yolks but not another whole egg, so I substituted that with half a banana. Also, instead of 250g of white sugar, I made up the sugar amount with 125g white and 125g brown.

    The recipe said a cup of milk. Too much especially when dropped in all at once. I should have dribbled it in until a dough formed. 
    Mix of re-baked an non-re-baked

    Ingredients
    • 500g plain white wheat flour
    • 125g white sugar
    • 125g brown sugar
    • 250g softened unsalted butter
    • 2 egg yolks
    • 1/2 banana
    • 1 pinch salt
    • 1 cup milk
    • 1 cup white spelt flour
    Method
    1. Sift together flour, sugar, and salt.
    2. In stand mixer, mix together.
    3. Add eggs.
    4. Add butter (chopped up).
    5. Add milk (slowly until dough forms).
    6. Add remaining flour if necessary.
    7. Knead till smooth.
    8. Roll into logs and feed into biscuit extruder.
    9. Extrude onto buttered baking sheets.
    10. Bake at 170 degrees C for 20 minutes.
    11. Remove from oven and allow to set on tray for 5 minutes.
    12. Transfer to wire rack.
    Yum
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.

    Posted by
    Location: Willetton WA 6155, Australia
    Labels: banana brown sugar eggs milk plain white wheat flour salt unsalted butter white spelt flour white sugar
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  3. Unlike the successful Rye Baguettes, this spelt Peasant Loaf didn't enjoy being treated to a 27 hour ferment. At some point the yeast used up all its fuel and by the time I got to the mix, it had fallen back about 2cm from its maximum height. Now I have a loaf that could pass for a mostly-gluten protein loaf -- it's leavened but the texture is a little too springy. It still tastes good.

    Ingredients
    • 6 cups white spelt flour
    • 1 1/2 tsp salt
    • 3 cups warm water
    • 3 tsp sugar
    • 1.2g Tandaco dried yeast.
    Method
    1. Sift dry ingredients together.
    2. Pour in water.
    3. Mix until all flour combined.
    4. Cover bowl with cling film.
    5. Put in a warm place for 10 to 24 hours.
    6. Butter a bread tin.
    7. Pour dough into tin.
    8. Maybe let dough rise for half an hour (if it's got any rise left).
    9. Bake at 240 degrees C for 30 minutes.
    10. Bake at 190 degrees C for 10 minutes.
    11. Allow to cool in tin before being turned out onto a wire rack.
    Yum
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
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    Location: Willetton WA 6155, Australia
    Labels: salt sugar water white spelt flour yeast
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  4. Yet another go at Rutherfordian Baguettes. This time it was 100% white rye flour and a 27 hour fermentation. After shaping there was another hour (accidentally) before baking and the dough continued to rise necessitating another slashing with the lame.


    Ingredients
    • 490g light rye flour
    • 8g salt
    • 1.2g yeast 
    • 375g or so room-temperature water 
    Method
    1. Place drying ingredients in bowl and mix well.
    2. Add water.
    3. Mix until no flour uncombined.
    4. Cover bowl with clingfilm and leave in a warm place for 10 to 24 hours. 
    5. Scrape mixture out of bowl onto a wet surface.
    6. Form into baguette shapes with wet hands.
    7. Place on baking-paper lined tray.
    8. Bake at 240 degrees C for 25 minutes.
    9. Remove from oven and allow to cool.
    Yum
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.






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    Location: Willetton WA 6155, Australia
    Labels: light rye flour salt water yeast
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  5. I'm not consistent in reading instructions. Sure, when the Ikea flatpack arrives. But when it's a cookie extruder with a recipe book, it doesn't occur to me that there might be a recipe for extrudable biscuits in it. So I pulled out and morphed a recipe from 2021 that I had forced my previous, more fragile extruder to work on in the expectation that it would do the job. It did, but not easily. The milk was added to soften the mixture.

    Do note that the baking sheets need to be chilled and no baking paper is placed on them. The idea is that the butter in the mixture hardens on contact with the metal, making it easier for the biscuit to detach itself from extruder. This mostly happened. I expect with a softer, made-for-extruder mixture, things might have worked even better.

    Ingredients

    • 200g unsalted butter
    • 75g white sugar
    • 75g brown sugar
    • 25g carob powder
    • 4 tbsp golden syrup
    • 350g self-raising white wheat flour
    • 3 tsp ground ginger
    • 1/2 tsp ground star anise
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp sodium bicarbonate
    • 1/8 tsp salt
    • 2 tbsp full cream milk (optional)

    Method

    1. Chill baking sheets in freezer.
    2. Melt butter and golden syrup together in a saucepan.
    3. Sift together all dry ingredients.
    4. Pour butter mixture into dry ingredients and combine.
    5. Form dough with hands, rolling into sausages to fit into extruder.
    6. Extrude biscuits onto cold baking sheets.
    7. Bake at 170 degrees C for about 15 minutes.
    8. Remove from over and allow to sit on baking sheet for about 5 minutes.
    9. Transfer biscuits to rack to cool completely.

    Yum

    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
    Posted by
    Location: Willetton WA 6155, Australia
    Labels: brown sugar carob powder full cream milk golden syrup ground cinnamon ground ginger ground nutmeg ground star anise salt sodium bicarbonate unsalted butter white self-raising wheat flour white sugar
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  6. Another go at the Rutherford Baguette recipe. This one is 5% gluten flour, 5% buckwheat flour and 90% plain white wheat flour. The mix was wet but not a sloppy pool as in The Great Baguette Rescue.

    "Shaped" ready for baking
    I had a thought about baking: either bake on corrugated iron or in metal tubes cut lengthwise. That way the baguettes maintain a roughly cylindrical shape. Right now they're a bit "rough", though that may be part of their appeal.

    Ingredients
    • 490g flour -- 25g gluten flour, 25g buckwheat flour, 440g plain white wheat flour
    • 8g salt
    • 1.2g dried yeast
      • After 24 hours of fermentation
    • 375ml room temperature filtered water
    Method
    1. Sift flours together.
    2. Add salt and yeast.
    3. Add water and mix until no loose flour.
    4. Cover with cling film and put in a warm place for 24 hours.
    5. Wet bench.
    6. Pour out dough.
    7. Move dough around with a plastic scraper.
    8. Bake at 240 degrees Celsius for 25 minutes.
    9. Remove from oven.
    10. Allow to cool in tin before cutting.

    Yum
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.


    Posted by
    Location: Willetton WA 6155, Australia
    Labels: buckwheat flour gluten flour plain white wheat flour salt water yeast
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  7. I bought some buckwheat flour and thought buckwheat-flavoured baguettes could be a thing. Well, they probably can be a thing once I figure out what changes to hydration buckwheat entails. The mix was too sloppy to form baguettes so I tossed the slop into a bread tin and baked it into a loaf. And oh, the flavour of a 24 hour fermented wheat/buckwheat loaf! The wet mix had a sharp tang to it, like a sourdough.

    Ingredients
    • 490g flour mix 
      •     122g buckwheat -- 25%
      •     25g gluten flour -- 5%
      •     343g plain white wheat flour -- 70% 
    • 8g salt
    • 1.2g yeast
    • 375g room-temperature filtered water 
    Method
    1. Sift flours together.
    2. Add salt and yeast.
    3. Add water and mix until no loose flour.
    4. Cover with cling film and put in a warm place for 24 hours.
    5. Wet bench.
    6. Pour out dough.
    7. Move dough around with a plastic scraper.
    8. Notice with a rising sense of panic that the dough is too wet.
    9. Scrape dough into a buttered bread tin.
    10. Bake at 240 degrees Celsius for 30 minutes.
    11. Remove from oven.
    12. Allow to cool in tin before cutting.
    13. Notice how amazing it tastes by itself, with fillings and dipped in leftover juices from cooking meat.
    Yum

    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.


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    Location: Willetton WA 6155, Australia
    Labels: buckwheat flour gluten flour plain white wheat flour salt water yeast
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  8. This is the PBOCC recipe from January 2020, with the peanut butter replaced with buckwheat flour and instant coffee. I was looking for a recipe with a soft dough so that I could try out my Christmas present: a biscuit extruder. Strangely, the biscuits didn't exit the extruder properly (thus the attempt to soften the dough with milk) so I used the piping nozzle instead.

    Ingredients
    • 1/3 cup brown sugar
    • 1/3 cup white sugar
    • 1/2 cup unsalted butter
    • 3 tsp instant coffee (Moccona) dissolved in 1 tbsp of water
    • 1 egg
    • 1 cup self-raising wheat flour
    • 1 cup buckwheat flour
    • 1 tsp vanilla essence  
    • 1 tbsp full cream milk (optional, to soften dough)
    Method
    1. Sift wheat and buckwheat flours.
    2. Cream butter, sugar and vanilla.
    3. Mix in egg. 
    4. Mix in instant coffee dissolved in boiling water.
    5. Mix in flour blend.
    6. Scoop dough into biscuit extruder.
    7. Squirt out biscuits.
    8. Bake at 160 degrees C for about 18 minutes or until edges brown.
    9. Allow to cool on tray before transfer to wire rack.
    10. Store in an paper-lined airtight tin. 
    Yum
    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
    Posted by
    Location: Willetton WA 6155, Australia
    Labels: brown sugar buckwheat flour egg full cream milk instant coffee unsalted butter vanilla essence water white self-raising wheat flour white sugar
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  9. Yet another go at Rutherfordian Baguettes. This time wheat flour with 10% gluten flour. This made them springy but very edible, especially when bent to the task of soaking up juices released by frying hamburgers. I don't think I'll ever put in more than 10% and would seriously consider even 5%. Also the fermentation was 24 hours and that resulted in some complex flavours.

    The next experimental is to use rye flour. For that I'll also have a 36 to maybe 48 hour fermentation.

    Ingredients

    • 490g flour (49g gluten flour, 441g plain white wheat flour)
    • 8g salt
    • 1.2g yeast
    • 375ml room temperature water

    Method 

    1. Place dry ingredients in bowl and mix well.
    2. Add water.
    3. Mix until no flour uncombined.
    4. Cover bowl with clingfilm and leave in a warm place for 24 hours.
    5. Scrape mixture out of bowl onto wet surface.
    6. With wet hands, form into baguette shapes.
    7. Place on baking-paper lined tray.
    8. Sprinkle with flour.
    9. Bake at 240 degrees C for 25 minutes.
    10. Remove from oven and allow to cool.

    Yum

    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
    Posted by
    Location: Willetton WA 6155, Australia
    Labels: gluten flour plain white wheat flour salt water yeast
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  10. Another shot at Greg Rutherford's "No knead, long fermentation, baguettes" using barley flour rather than wheat. And it worked pretty well. 

    Differences
    • I ran short of barley so ended up adding about 60g of gluten flour. I don't think it made much of a difference.
    • The original 375g of water seemed not to make the flour wet enough so I poured more in over the fermentation time. The 400g is a guess.
    • The fermentation time was about 36 hours. 
    Ingredients
    • 490g barley flour
    • 8g salt
    • 1.2g yeast 
    • 400g room-temperature water (thereabouts)
    Method
    1. Place dry ingredients in bowl and mix well.
    2. Add water.
    3. Mix until no flour uncombined.
    4. Cover bowl with clingfilm and leave in a warm place for 10 to 24 hours (or more in this case.) 
    5. Scrape mixture out of bowl onto well floured surface.
    6. Form into baguette shapes.
    7. Place on baking-paper lined tray.
    8. Bake at 240 degrees C for 25 minutes.
    9. Remove from oven and allow to cool.
    Yum

    Dense but springy crumb


    36 hour ferment. Still clayey but workable

    If you have been able to use or adapt this recipe, please consider donating to my favourite charity: Nireekshana Orphanage, Andhra Pradesh, India.
    Posted by
    Location: Willetton WA 6155, Australia
    Labels: barley flour salt water yeast
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