gillpugh's blog

after seeing some lovely cut/stencilling by ana a.negra, I decided to try it myself.  I've always wanted to make sea weed bread, so I thought I'd do the two together. 

I live near the coast where dulce seaweed is harvested, so I swapped some bread for fresh seaweed from the local cockle man.  The seaweed took two days to dry in my oven, then I blitzed it into flakes.  I've made a low hydration dough here as I thought the cutting will be easier, which it was.

20% Canadian white

65% bacheldre a local flour 12% protein

5% light rye

10% wholemeal spelt

20% levan

1.5 tablespoons seaweed, 1 tablespoon grated lemon zest

72% whey left over from yogurt makimg

2.5% salt

the crumb looks tight, but it's very tasty with a crackly crumb.  The lemon is coming through, but the seaweed is very mild, dulce is very mild though, so perhaps I could use a different type next time, or add more than the 1.5 tablespoons.  The dulce made the dough a lovely rose colour.

been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book

50% white. Shipton mill no 4

50% whole meal sifted

7% wheatgerm

15% levan

2.5% salt

80% water

70% cooked brown basmati with wild rice

i added chopped sage and orange zest

autolise 3 hours,   Added levan and salt.  the bulk was 6 hours as it didn't seem to want to rise, room temp was 17c.  Put the dough in oven with light on for 1 hour and I finally got some rise.  Bench rest 20 min and then shape.  In fridge for 10 hours,  some rise shown when I took it out of fridge so baked in lodge for 15 covered 20 off

dissapointed with rise oin oven. Pancaked out.  Taste is lovely though, moist and slightly sour.    Crust is chewy, but in a nice way, would liked a bit of crunch.  Not much evidence or rice or sage, but they have probably contributed to the overall taste.  

how can I stop the spread when I take it out of banneton?  

after following a blog on spelt and honey bread, I so enjoyed the bake I decided to buy the book from Sara Owens - sourdough.  So this is my second loaf from the book.  Lovely book to read, my only complaint that she doesn't put the bakers percentages, so there's a bit of working out if you want to scale up,or down. Bread over proofed I think. Not happy with the crumb, nto enough large holes.  Flavour is earthy and sweet, and is great with cheese.  not sure if it will be one of my regular bakes.  On with the next recipe in the book .