Four New (Old) Heirloom Wheat Berries. And a Boule.

In April I purchased four varieties of heirloom wheat berries from Breadtopia: Turkey Red, Rouge de Bordeaux, Sonora White, and Red Fife. UPS caused a bit of a hang-up when they delivered to the wrong address, but the customer service at Breadtopia was top-notch in sorting it out. I’m a happy customer.

I’ve read through both of the books I purchased (Leonti’s Bread Lab and Reinhart’s Whole Grain Breads), and I’ve baked a little bit out of both. I’m at the point now that I want to try things that aren’t huge departures from how I’ve been baking to see how the finished products compare. With that in mind, a boule with 50% fresh milled Rouge de Bordeaux and 50% King Arthur Bread Flour:

Another added variable is the new Le Crueset Bread Oven. I’ll likely do a review after a few more bakes but so far I think it’s going to get a lot of use in the future. It was a very thoughtful gift.

Continue reading “Four New (Old) Heirloom Wheat Berries. And a Boule.”

Epi De Ble, And Drying Basil For “Italian Seasoning”

We had a socially-distanced birthday dinner on the covered back deck. Everyone got their own tear-apart Epi De Ble — instead of messing around with whole loaves and bread knives.

These Epi De Ble were inspired by this King Arthur webpage. Note that two Epi will fit on an 18″ sheet tray, at 150-175 grams of bread flour per Epi. The recipe below makes four Epi.

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