gaffri's blog

The rolls are sort of old nordic meets southern europe. The combination of the Enikorn flour, kernels, wild Greenlandic Angelica and Blueberries gives these rolls tons of aromatic, nutty sweet fragrant flavours.

 The dough was mixed directly with my "dormant" fridged sourdough starter with a approx 80% hydration level, and it took around 20 hours at room temperature for the fermentation process to kick in. They were baked at 230 degrees C for 25/30 min.

 The flour is a 70% organic Einkorn flour with approx. 30% organic Wheat flour. Its great with butter or strong cheese.

Just wanted to share my some of my baking experiments with organic baking ferment.

Baking ferment is a combination of organic wheat flour, maise flour, peat flour, honey and water, which as undergone a fermentation process. It contains a lot of wild yeast strains and LAC's (pediococcus pentosaceus) It's slow to work with, loves hardy grains and whole grain-based flours. The result is a bread that has a slightly different taste than normal sourdogh bread.

Baking ferment looks like this.

The dough was 70% hydrated and made up of 90% organic Canadian Manitoba flour ( 15% protein) and 10 % organic whole grain rye flour. Salt was added according to taste.

Normally it's advised to create a preferment but lazy as I am, I just mixed everything together and started the waiting game. It rested for fermentation on my kitchen counter for 28 hours, where the temperature is around 24 degrees C. I gently cut the dough into small rolls/buns and gave them 230 degrees C for around 20-25 minutes. with top/buttom oven heat.

Here's the result. They are perfect when warm with melted butter or with Serrano or Pata Negra ham and olive oil..