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I try to make a few of the same breads and pastries every week. Sometimes things happen and I have to cut the rye out of my schedule, or something else has to go so that I get some quantity of sleep. Here's the usual suspects:
Breads
Breads
Country Sourdough: white flour, sifted wheat flour, whole wheat, water, levain, salt. scaled to 700g pre-bake.
your basic white-er sourdough. pretty utilitarian. mostly white flour but with some other stuff in there for flavor, fiber.
Salt & Herb: the country sourdough with herbs in. sage, rosemary, parsley, sometimes sweet marjoram if I can find it. olive oil & salt crust.
scaled to 700g pre-bake.
one of the most popular breads. you'll probably like it.
Miche: whole wheat, whole einkorn, sifted wheat, water, levain, salt. whole grains!
scaled to 700g pre-bake for the small loaves, 2.8kg for the large.
Tin Rye: 100% rye flour, toasted sunflower seeds, water, levain, salt. baked in a tin, hence tin rye. 2.6kg pre bake for the whole 16" loaf. sell this one in halves and quarters mostly.
Milk Bread: white flour, sifted wheat flour, whole wheat flour*, milk, stiff sweet levain (sugar, water, flour, starter), sugar, butter, yeast, salt.
* pre-gelatinized aka mixed with boiling water. like the potato starch in potato bread, it helps keep the dough from staling quickly.
Pastries
Pastries
Korvapuusti: aka Finnish cardamom buns. white flour, sifted wheat flour, whole wheat/ spelt flour, milk, eggs, butter, sugar, cardamom, tangzhong*, stiff sweet levain (sugar, flour, water, starter), yeast, salt
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