Low temperatures

I made this sourdough last weekend and had a problem with room temperature.  It was unseasonably cold outside - close to zero. In the kitchen it was only about 18 degrees.

As a result, the dough really wasn't rising well. I ended up adding dried yeast, as well as moving it to the warmest place in the house (the clothes drying cupboard which is 26 degrees) to give it some oomph.

One of the loaves turned out very well as a result, despite I forgot to score the loaf before putting it into the oven.

The other loaf was made in a breadform and for some reason the crust turned out too hard and tough.

I loosely followed this recipe - although the bread tasted a little too salty - so either it uses too much salt, or I added too much since I don't have a very accurate scale.

Same dough, different bread

From the same dough I made two loaves. The walnut bread was baked in a dutch oven, and the other on a baking tray.

As shown in the pictures, there wasn't really any difference in the aeration of the loaves, however the one in the dutch oven not surprisingly developed a much crispier and tastier crust. 

I loosely followed this sourdough recipe as the base for the loaves.

Wholemeal Walnut and Raisin

In commemoration of being in Ireland, Guinness Soda Bread

From this recipe.

First Baguette

White flour with about 15% wholemeal. Yeast as well as leaven. About 50% hydration.

Hard to fit into the oven so many of the ends got curled. Used steam in a tray at bottom of oven.

Crust good, crumb not airy enough.

Another Walnut Bread

Mix of white flour, rye and wholemeal.
Walnuts from the garden.
1.5 tablespoons walnut oil.

Good with Fiona's homemade cherry chia seed jam (cherries from the garden, no sugar):

Work Experience at Artizan Budapest

A day learning how the pros at Artizan do it!

Sunflower seed wholegrain bread

Bags of Flour

From Hunorganic, Csuta, and Első Pesti Malom.

Pizza!

Same dough as Rye sourdough recipe using my New Toys. 

Toppings by Fiona.

Base not crispy enough. Next time use less dough and try putting the baking stone higher in oven.

1 - Mozzarella and Blue Cheese with ham.

2 - Mozzarella, smoked mozzarella, feta, walnuts, ruccola.

Update: more pizza!!

Rye sourdough with walnuts

80% hydration.
17% whole-rye flour, 83% white flour. Walnuts added (from my garden... of course!)
Baked in cast-iron pot.

New toys

Cast-iron pot for baking bread (bought at Vasedény).

Pizza stone and pizza peel (bought from Igazipizza.hu).

Dough scraper (bought from hunniakristaly.hu).

Another sourdough

Remake of first sourdough using Chad R. recipe.
Half the dough used for pizza (sauce and toppings by Fiona).

Sourdough - wholewheat

Wholewheat variation of Chad Robertson basic recipe.
75% wholewheat flour, 25% white flour.
90% hydration (flour soaked overnight).

Sourdough (Chad Robertson basic recipe)

Chad Robertson basic recipe, 75% hydration.
90%-10% White flour / wholewheat flour

Yeast starter ... lovely jubbly:

The recipe makes two loaves:

Kefir bread

Wholemeal flour, honey, kefir, salt. And nothing else.  Rising time 24 hours.