August 18, 2017 - 1:05pm
A huge "Thank You" to Hans
Thanks to Hans I must be one of the few people, or only person, in the UK to have some Red Fife flour.
Hans has found himself in London for the second time in as many months and i have had the pleasure to meet up with him on both occasions. Just had some coffee and cake while talking about our mutual passion for baking. He's even recommended a Londoner on where to go to taste some of the best local baking - Borough Market.
It's been a pleasure Hans and hope to see you again soon!
Now what should my first bake with Red Fife be? Mmmmmm
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Getting a new type of flour to try is a great treat --- but it's even better to meet and visit with a new friend with the bond of a strong common interest. I bet it was hard to not want to find a kitchen to hang out in to bake together!
I hope that you find that the Anson Mills Red Fife has a really unique character and flavour. I've heard that some of the Red Fife varieties have an almost cinnamon tang, but sadly haven't noticed it in the berries that I get here. Danni3ll3 has done a number of bakes with a couple of different Red Fife sources, and mentioned that there was quite a difference in the berries and the flavours when it is grown in different regions. Our local Red Fife has a very strong "wheat" flavour, with an almost oily / nutty / nut-butter background but with a more acidic tang than the more mellow and subtle nuttiness of durum or khorasan. I find that it really works well in an all-wheat-variety loaf, where that background flavour seems to add a depth to the overall wheatiness (if you know what I mean).
I would think that you couldn't go wrong with your usual 100% loaf - or even just a 50/50 mix of the Red Fife with plain flour, just to get a feel for it.
Thanks for sharing the happy occasion of getting to meet a fellow baking nut --- and looking forward to seeing your signature crumb on a Red Fife loaf!
to meet up with a fellow TFLer and was great to hear about his bread experiences and very interested in the Swedish Rye that Hans had a big success with. That will be a very near future bake.
Yes, I seem to remember someone talking about a distinctive cinnamon flavour but as you say it does vary.
Well I've just done a Tartine Levain build which is 50:50 bread and whole wheat flour. This does however leave things open to a change of mind when it comes to making the dough tomorrow. Was running late to start a Levain build and i thought it'd be best with one that's very flexible.
Thank you Laurie. I'll try my best to get that signature crumb :)
And mostly in the crumb. Mind you it's only 10% Red Fife. Perhaps some earthy spicy after taste.
Here is the signature crumb (perhaps I always get the same crumb because they're always baked in a lekue, I should try free standing and compare).
It was also a pleasure meeting you and discussing bread baking. I'm looking forward to seeing the bread that you create with the flour!
I think it will be the Tartine to see what something extra it brings to the bread. Starting off simple and with a recipe I bake regularly so I can compare. Safe trip back.
Looking forward to the Swedish Rye recipe
All the best with the bake!