My Pullman was collecting dust, so I finally put it to work!
I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.
I made these a few weeks ago while I was waiting for my Mom to pass. I have spent the past month or so driving back and forth to the hospital and then her home, spending as much time with her as possible. She finally lost her battle with pancreatic cancer after battling it for over a year.
Fresh-milled spelt, along with one of my favorites, fresh-milled Star Dust Whole Wheat, created an amazing flavored loaf.
I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer.
The crust came out boldly baked and tasted nice and malty. The fermentation was excellent and created a nice open crumb, especially for a 73.5% fresh-milled flour bake.
I love using fresh-milled durum and combining it with some fresh-milled Marquis whole wheat, which makes for a tasty bake.
I added some black sesame seeds to the top, which added a wonderful nutty flavor.
The bake ended up perfectly with a moderately open crumb and made for excellent grilled bread with some olive oil, topped off with some fresh cheese.
Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich
I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.
I used dehydrated onions, which were added to the rye scald.
I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.
Well, there’s nothing like taking your dough out of the proofer to do a S&F and then forgetting to put it back in to proof!!
Thanks to my senior moment and the need to go to bed, I put the dough in the fridge overnight to finish bulk. Naturally, it went from a targeted 50% rise to around 90%.
The dough was definitely over-proofed, but after shaping and refrigerating for around 10 hours before baking, it still came out pretty good. I used whole eggs in this one purposely so the crumb was a little drier than with just egg yolks as intended.
The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.
I added some feta to the levain build to give it a little extra feta flavor.
The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.
The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.
Who doesn’t like cheddar cheese and cherries? Make it smoked cheddar and add egg yolks and 80% fresh milled flour, and I’m in heaven.
I used one of my favorite grains from Barton Spring Mills called Butlers Gold which is a hard red winter wheat, and mixed it with some fresh milled spelt. The whole wheat was milled and sifted with a #30 drum sieve and remilled and sifted with a #40. The spelt was only sifted with a #30 and milled twice.
Made with fresh milled flour except for some KAF bread flour in the levain. Mixed in my Ankarsrum and open baked with steam.
I added quite a large amount of purple potatoes, which, along with some Greek Yogurt, brought the overall hydration to around 110%. I’m surprised that the potatoes had zero purple coloring. I guess sweet potatoes work better in that regard.
The crumb is moist and open, and the flavor is fantastic. Next time, I would hold back some water to make the dough a little bit more manageable, but overall this one’s a keeper.
