The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Multigrain and Pastry Class #3

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Mebake's picture
Mebake

Whole Wheat Multigrain and Pastry Class #3

And my Pastry class continues. Last weekend ,we’ve started the cookies/cakes class with a theory lesson for half the day on cakes, batters, and creaming/foaming techniques and trouble shooting cakes. This particular lesson will be split into 4 classes. Here is a picture of the cookies made by all of the class (Mine and my team mate's are the ones on the cooling rack; they were uneven and somewhat ragged).

 

During my last visit to the supermarket, I’ve picked up a flour that has stirred my curiosity for a while. It is the latest addition to Waitrose’s line of organic flours. I wanted to try it in some recipe, and what better than my Trusty Whole wheat multigrain. 

        

I’v used cornmeal, flaxseeds, and Dark Rye bran for the hot soaker. my main deviation from Hamelman’s recipe was to use ½ a teaspoon of instant yeast in the final dough, instead of 1, and retarding the dough for 24 hours. The dough was mixed at 5:00 pm the day before yesterday, and at 5:00 pm yesterday it was removed from the fridge to be shaped and baked.

The bread is good, with solid multigrain flavors, though not sweet as the non retarded one. The reason I’ve added the yeast into the final dough, was that I had suspicions about the health of my levain. My White liquid sourdough starter has collapsed completely when I wanted to creat a levain fom it, which could have been bad to the yeast health in the levain. I now believe that my worries were exaggerated.

-Khalid 

 

Comments

varda's picture
varda

Khalid,   What a great thing to learn the theory and practice of cakes.   Looking forward to seeing some of the results.  As always your whole grain efforts come out better than they should.   Which Hamelman recipe are you referring to?   Great to be able to experiment with high quality flours.  -Varda

Mebake's picture
Mebake

thanks, Varda!

This is Hamelman's recipe: whole wheat multigrain From his book Bread. 

I'll be posting about my cakes classes. I'm looking forward to them too.

Thanks for the nice words.

-Khalid

annie the chef's picture
annie the chef

Delicious loaves and yummy cookies, too. :)

Cheers,

Annie

Mebake's picture
Mebake

Thank you Annie!

-Khalid

bakingbadly's picture
bakingbadly

Gorgeous multigrains! What more can I say about them? :)

Also, looking forward to more of your pastries. If you can bake them as well as your breads, they would certainly be worth sharing.

Zita

Mebake's picture
Mebake

Thanks, Zita :)

I wish pastry is as simple and therapeutic as bread making; too many dishes to clean! But, almost always, the end result is worthwhile. 

-Khalid

wassisname's picture
wassisname

Your multigrain loaves look amazing as always, Khalid.  I think being cautious with a suspicious levain is a good idea.  I can't tell you how many loaves I have ruined by ignoring the signs that my levain wasn't at its best. 

Best wishes,

Marcus

Mebake's picture
Mebake

Thanks, Marcus!

The starter was healthy, and so was the levain. I Knew that when i scooped a  dollop of the starter after it has collapsed, smelled it and poured it. The starter didn't flow freely, which is a good sign, nor it smelled too vinegary. I was being slighty paranoid.

-Khalid

dabrownman's picture
dabrownman

a little strange I call it .....'Rustic' .  Now i know when cookies come out an little differnet then they should.... i can call them 'Ragged' :-)

Your whole grain  bread looks teriffic as usual.  Nice spring, boldly baked and an open crumb.  Just what the baker was looking for.  Well done.Khalid  .

Mebake's picture
Mebake

I just borrowed the word "Ragged", i didn't know how else to describe them.

Thank you my friend.

-Khalid

Floydm's picture
Floydm

Really nice loaf and delicious looking cookies.

Mebake's picture
Mebake

Thanks, Floyd!

-Khalid

trailrunner's picture
trailrunner

Pastry seems to be coming along...but...you are a bread baker :) It is YOU !  You have a gift ....I hope you are able to pursue it as a career if that is what you want. c

Mebake's picture
Mebake

Yeah, very true. But, one needs to know some pastry to survive in this sugar-aholic world.

Thanks for the encouragement, caroline!

-Khalid

yozzause's picture
yozzause

The multi grain looks a great loaf, nice to find a new flour and then to have great results from it too. You should send  some pictures to the manufacturer, they may be pleased enough to send you some  free samples  of their range of products, they are often pleased to hear from customers especially when they are not complaints! but compliments.

kind regards Derek   

 

Mebake's picture
Mebake

Thanks, Derek!

The flour performed as expected, a whole wheat pastry flour. I'd have to try in a pie crust to really savor its qualities.

Much appreciated,

-Khalid

dmsnyder's picture
dmsnyder

I'm with Caroline regarding the superiority of your multi-grain loaves. They are perfect, to my eye.

David

Mebake's picture
Mebake

I appreciate your kind words.

-Khalid

trailrunner's picture
trailrunner

David and I concur...you can make pastries and cookies all you like...but if you want to really get in to this to make a living and feed your soul,  then go with your innate talent...you are a bread man...and that is meant as the highest compliment. c

Mebake's picture
Mebake

I will. Thanks for your enouragement, Caroline.

-Khalid

davidg618's picture
davidg618

Hi Khalid,

The mult-grain crumb is perhaps the best I've seen. Well done!

David G

Mebake's picture
Mebake

Thanks, David!

Were are you lovely posts? been missing them lately. I hope you are doing well.

-KHalid

davidg618's picture
davidg618

Hi,

All is well with me. I've only been doing my routine weekly baking of "cast-in-stone" formulae--with the exception of tweaking a rye bread formula. It's "final" results will be my next post, soon.

Incidentally, I'm getting a few new pictures printed in large format this week, your online painting you shared with me is among them. I'll send you a snapshot once it's hung on the wall.

David G

Mebake's picture
Mebake

Love the expression "cast in stone"! yiu should have mastered it by now. And i 'm eagerly waiting for you rye post.

Thanks David for being so supportive of amateurs like me. This news makes me want to lift my photoshop stylus once again. 

-Khalid

breadsong's picture
breadsong

Hi Khalid,
I hope you have fun at your pastry class, learning about cakes and cookies.
The cookies pictured are so pretty, and look very appetizing, with all of the colors and textures.
Your multigrain bread looks just perfect and has a very beautiful crumb!
:^) breadsong

Mebake's picture
Mebake

Thanks, Breadsong!

What a lovely thing to say from a bread artist like you!

-Khalid

Juergen Krauss's picture
Juergen Krauss

in Dubai. 

And what you do with them is outstanding!

I am with you about the many dishes when making pastry...

The black and white cookies look very neat.

Bake on!

Juergen

Mebake's picture
Mebake

Yeah, despite the high price tag, i had to try those "english" flours in bread; the inspiration comes from Andy's lovely breads made from locally grown flours. 

Thanks Juergen!

-Khalid

isand66's picture
isand66

Not much else I can add but just beautiful bread and tempting cookies as well.

Look forward to your continuing adventures with cakes and pastry.

Regards

Ian

Mebake's picture
Mebake

Thank you Ian! 

I've started the 1st cake class yesterday, it was interesting. 

-Khalid