Jarkko Laine @jarkkolaine

https://bakeshop.bread-magazine.com/

BREAD Magazine creator and co-editor. Home baker. Insanely interested in everything.

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First sourdough bread made with the help of the new #Mockmill 200. 80% freshly milled whole grain wheat flour, 20% white flour. Final proof in the fridge for 18 hours.
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First sourdough bread made with the help of the new #Mockmill 200. 80% freshly milled whole grain wheat flour, 20% white flour. Final proof in the fridge for 18 hours.

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Woohoo! It’s here πŸŽ‰πŸ˜Š
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Woohoo! It’s here πŸŽ‰πŸ˜Š

This is what I love about bread: Yesterday, I forgot to do most of the folds on the dough (I actually even forgot I was making bread for a while :D), yet I ended up with this. πŸ‘15% whole grain rye flour, 5% whole grain wheat flour, 10% whole grain spelt flour. 72% hydration, more or less.
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This is what I love about bread: Yesterday, I forgot to do most of the folds on the dough (I actually even forgot I was making bread for a while :D), yet I ended up with this. πŸ‘15% whole grain rye flour, 5% whole grain wheat flour, 10% whole grain spelt flour. 72% hydration, more or less.

Today. I had the chance to learn more about the state of heritage grains in Finland and meet inspiring people working with them. And to visit an experimental field. Thank you for the invitation, @annikamichelson!
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Today. I had the chance to learn more about the state of heritage grains in Finland and meet inspiring people working with them. And to visit an experimental field. Thank you for the invitation, @annikamichelson!

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All good things must come to an end. But at the same time, I can't wait to meet @mariorvokkinen and the boys ❀. And this is just the beginning! Huge thanks to  @francois_thibeault! (PS. Check out my amazing new cap!) #kneadingconference #mockmill #breadmag
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All good things must come to an end. But at the same time, I can't wait to meet @mariorvokkinen and the boys ❀. And this is just the beginning! Huge thanks to @francois_thibeault! (PS. Check out my amazing new cap!) #kneadingconference #mockmill #breadmag

Today, after a very nice trip to Vermont with @francois_thibeault and his family, I had a chance to try a Quebec classic: poutine.
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Today, after a very nice trip to Vermont with @francois_thibeault and his family, I had a chance to try a Quebec classic: poutine.

After renting out an oven at pizza place after closing times, these two fine bakers are soon opening their permanent wood-fired bagel shop! I loved the enthusiasm and am cheering for @roverbagel! πŸ™Œ #kneadingconference
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After renting out an oven at pizza place after closing times, these two fine bakers are soon opening their permanent wood-fired bagel shop! I loved the enthusiasm and am cheering for @roverbagel! πŸ™Œ #kneadingconference

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David Cargo's brick oven was quite something! And the pizza was great :) #kneadingconference
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David Cargo's brick oven was quite something! And the pizza was great :) #kneadingconference

At the wood fired clay oven workshop with Stu Silverstein, I got some tips for making my brick arch succeed. It was also amazing to see how quick it is to build one if you know what you're doing πŸ‘#kneadingconference
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At the wood fired clay oven workshop with Stu Silverstein, I got some tips for making my brick arch succeed. It was also amazing to see how quick it is to build one if you know what you're doing πŸ‘#kneadingconference

Dream team! Loved working with @flourambassador and @francois_thibeault today! And a big thank you to everyone who came to dream and write with us today!
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Dream team! Loved working with @flourambassador and @francois_thibeault today! And a big thank you to everyone who came to dream and write with us today!

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Another #kneadingconference  highlight: @paul_lebeau_germany showing how to grind your own flour. The new #Mockmill 100 seems to be making great flour - can't wait to get my hands on it in my own kitchen :)
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Another #kneadingconference highlight: @paul_lebeau_germany showing how to grind your own flour. The new #Mockmill 100 seems to be making great flour - can't wait to get my hands on it in my own kitchen :)

One of today's many highlights at #kneadingconference: hanging out with @migabesacorteza and @panembonum over pizza, pondering on whether we could taste spent grains or not πŸ€“β˜ΊοΈ #breadmagazine
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One of today's many highlights at #kneadingconference: hanging out with @migabesacorteza and @panembonum over pizza, pondering on whether we could taste spent grains or not πŸ€“β˜ΊοΈ #breadmagazine

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