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chockswahay's blog

June 10, 2018 - 5:13am
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chockswahay

Wholemeal Spelt (yeast) my beat yet :)

Last night I made a little Spelt loaf.......... it was SO good that I repeated it again this morning.

I used the Patrick Ryan method.......... but altered the handling times a little :)

This is simply the lightest and tastiest Wholemeal Spelt loaf I have ever made!

Here are my notes if you fancy a go:

(Sorry for the text layout, I uploaded this from my iPhone 

Baby Spelt loaf

 200g Wholemeal Spelt)130 water2 yeast mixed with 5 water4 salt mixed with 2 water5 butter5 honey Add water @ 60c to flour, mix and autolyse for 15 mins Add yeast to water @ 40c max and stir After autolyse add yeast and mix in bowl, then butter and mix then honey and mix then salt and mix Mix and knead with knuckles (*) for 3 mins then stand covered for 10 Then knead for 1 min and stand for another 10 Knead for another min and stand for 10  Knead for 1 min then shape into round and prove at room temp until double (45 to 60 mins) Knock back gently and shape into round and bench rest for 15 Pre shape to suit (I used small tin) then into buttered and rice floured tin and prove until nearly double for about 45 mins.  Turn oven on now to 235 to preheat for this time Have a metal vessel in oven at same time then as bread put into oven add boiling water to the vessel to create steamy oven Bake for 15 mins then remove steam vessel, lower heat to 180 and bake for further 10 mins   * meaning push away from centre with back of fingers then pull back to centre, this is almost folding but still a good knead with knuckles when pushing out from centre of bowl  Made using Patrick Ryan method and baked in tin for 15 mins at 235 with steam then 10 at 180 without Fantastic ???
June 17, 2016 - 11:49am
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chockswahay

Tomato and Rosemary sourdough

Made this yesterday, eating it today :) :) :)

It includes tomato paste, fresh rosemary, Nigella seeds and black olives ..........

The taste is divine and I am really happy with the texture.  Nice open crumb, it makes fantastic toast too!

May 12, 2016 - 11:52am
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chockswahay

This was due to "A BakEr' suggesting it :)

Thanks A BakER!  I tried your suggestion of lowering the pre ferment to 10% and this was the result.  It did not really do much in the fridge overnight so I let it stand at room temperature this morning for 4 1/2 hours ......... that did the trick!  Then after knock back and shape for an hour into the preheated Dutch Oven.

You were right the hydration was a little wetter than usual however it rose a treat :)  I adjusted the quantities and used 300g strong bread flour.

We went out for a picnic today so I had to take the cooling loaf with me!

This was the result, and it tastes quite yummy :)

May 8, 2016 - 10:43am
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chockswahay

Spelt or Rye)? Answer = both :)

I have already posted todays attempts here:

http://www.thefreshloaf.com/node/45745/my-accidental-bread-haha

So I guess I can make a note of it as it's 'my' blog ..... hehe :)

May 1, 2016 - 5:44am
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chockswahay

For our new Grandson :)

Last Sunday 24th April my son and his lovely wife had their first child, our first Grandson :)

I decided to create a new starter on the same day in celebration! (the plan being if possible to keep this one going forever...... a sort of family heirloom!)

So on Friday whilst my daughter-in-law was feeding Finn, I was feeding 'Finn24' hehe, but instead of throwing away the discard I decided to make a loaf with it!  I fed it three more times at 1.1.1 then left it to ferment for most of Saturday afternoon before putting it in the fridge (it needed retarding) and taking it out this morning to shape and prove.

I did not have access to my usual facilities at home so I had to 'wing it' a bit.

The photo above is the result :)  The dough was a little wetter than normal and the oven a little cooler than normal, but hey, it looks OK and tastes really good!  Since it is very young there is only a hint of sourness.

For the first loaf ......... I'm quite happy :)

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