I doubled and baked the 8 small loaves and an 8x4 pan not quite full.
2 T soft butter
1/2 c white sugar
1 large egg
1/2 c light brown sugar
2 c fresh milled Purple Straw soft red wheat
1/2 t baking soda
1tsp baking powder
3/4 tsp salt
1 1/2 tsp mixed spices - I ground cinnamon. Allspice, clove and nutmeg
1 c sliced pre moistened dates
zest of one orange
3/4 c oj
Haven’t made this since 2018. What was I waiting on ???? This was originally posted by the prolific poster/ baker Shiao-Ping. It’s the most flavorful rich incredible bread. I made my own adaptations so will write it up below.
It’s very easy to inoculate your current YW with banana slices. There’s also info online to start a YW with banana from scratch. I just add a new fruit to some of my current active YW I don’t start from scratch.
I’M SORRY! I used the soft wheat had both out for two different projects. Corrected .
Amazing, light as air. And the flavor! My husband is the biscuit man expert! We have the best formula ever thanks to a blog that I will link. Get your buttermilk icy cold. Melt the butter ( use WAY less butter than folks think you should) stir into the icy buttermilk and voila. No cutting no overworked dough. Perfection.
Will update with formula if you are interested. C
Adapted from TX Farmers formula which she in turn adapted from Laurels Bread Book. It’s simply outstanding and easy when you remove all the mixer stuff and follow the lead that was started of hands mostly off the dough and let time do the work.
We don’t care for the shreddable crumb instead we like the cake- like fine crumb. So enough about that here’s my variation on a classic.
Levain build:
26g stored starter
43g H2O
As far as I can tell these are a first ! No one’s ever posted an Apple Yeast Water levain bagel. I used to make bagels all the time. Have always and only used the formula from Wild Yeast blog. They are always perfect. I always use a lye bath. It’s extremely easy and so dilute there’s no danger at all.
Three qts water and add 3 tsp lye. Bring to boil. Can reuse stored water. I’m stirring up another batch of bagels in the next couple days so covered and left on back burner.
Following are my adaptations to the no levain no knead bread. I mix everything together just til moist using a large wooden spoon. Autolyse 1 hr or so.
I then do my version of bassinage by thoroughly wetting the counter scraping out the dough throughly wetting the top and patting out to a large rectangle then letter fold and tuck into a ball and place in oiled container. I do this 3x with 30 min rest inbetween ultimately using an extra 100 g of water. Dough responds exceptionally well and becomes like silk.
500g t80 French import
I wanted to see how this would work with really old stored starter and a substantial amount of fresh milled whole wheat. Worked beautifully!
My stored YW starter hasn’t been refreshed in I don’t know how long… maybe months. I milled 400g of a generic WW . I used 40 g of the stored starter and for good measure subbed 200g of stored Apple YW for part of the water.
Nothing different except I frequently swap out my grains so as to get through my inventory. Milled the grains right before using them they were still warm. Mixed everything except salt autolyse 30 min. KA mixer 7 min speed 2 adding in the salt and some extra held back water. Cleaned the bowl as usual with a perfect ratio of dry/ wet ingredients.
I am very pleased with the crumb and crust and amazing wheat flavor. Made great grilled cheese sandos. Don’t recall ever making 3 loaves as identical as these 3! 😊
It’s been a while since I posted my successes with flaking grain. I got new oat groats from Breadtopia and wanted to do a very short tutorial. I have an older Marga Marcato hand crank with aluminum rollers. The steel rollers are not available and the price of this one has gone up. There are other flakers available and the Mock Mill folks have an electric one.
Fermentation is everything.Photo is of dough right out of fridge after 48 hrs. Amazing movement still after that length of time. Formula has 40g of levain in 400g of flour. TDW 700g. Fed old rye starter from cold storage 2 feedings of T80. Let ferment 24 hrs. Stirred up usual formula with 1 hr fermentolyse and 3 folds in 90 min. Bulk ferment went over but will be a habit from now on! They just get better and better. Amazing crumb and crisp crust with beautiful crumb color due to the bit of rye and wow the flavor. Dough handles so beautifully. Can’t get over this flour.
