February 7, 2018 - 8:08pm
Toasted bran + buttermilk
Toasting any ingredient in your bread is a good way to enhance flavour and aroma. This time I toasted in the pan some wheat bran, and added it to bread flour, creating such as a false "whole wheat flour" with more aroma (the germ is missing). The ratio was 93% bread flour + 7% toasted bran. To hydrate the dough I used buttermilk but you can use any kind of fermented milk. This gives nice acidity to bread and also it's healthy. For fermentation I used 10% levain and some yeast.
Enjoy.
Abel (Mexico)
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I’ve been searching for ways to increase the flavor of my seedless breads. My all-time favorite is Hamelman’s Five-Grain Levain. Every other bread I have baked ends up being compared to the 5 Grain, and I’m yet to find one that compares.
Have you got any other ideas I might try?
All of your breads are gorgeous! That scored pan bread you did a few days ago belongs in a museum.
Dan
of Toadies. Named by Lucy many years ago after a Fresh Lofian iof note - toad.de b. Type Toadies into the search box and see if you can find what Toadies really mean since Toadies is just the shortened name because Lucy got tired of typing the long name. Toadies remain the best bread flavor enhancer of all time if you discount SD and moist of the other ones:-)
Happy baking
Any ingredient I put inside my dough must be toasted or cooked or processed. I don't like raw ingredients inside the dough. Sometimes we bet all the flavour in our bread to the fermentation and the natural flavour of ingredients, but there are ingredients that increase their flavour aroma and flavour when cooked, toasted, roasted ...
I dont like the flavour of raw oatflakes or raw oatflour, but I love it toasted. So it's a good ideas toasting the flakes or the flour.
I haven't tried toasting ingredients. Will definitely do that ! You have such lovely artistry with bread. I use buttermilk all the time in everything ! It is great for making pie crust/tart crust/galettes. You must give it a try if you haven't already. c
Hi! Yes, we can use lots of ingredients in our bread. Just think about nutrition, flavour and aroma.
Don't you have your own bakery? Your breads and artistry are outstanding.
Hi friend. I wanna open my own bakery. I think maybe in two years. I was living in Barcelona, but last year I moved to Mexico. Now I am working as a bakery instructor. I show my techniques in courses, demos, etc. I also work as a private consultant for bakery companies here in Mexico.
“Toadies
Aug 2 2014 - 6:32pm
We love toastes grains even
when not used for porridge. We like to take a couple different kinds of bran, some wheat germ, the sifted out hard bits from home milling,oats, ground sesame, flax ad poppy seeds and dry pan brown them. These are called Toadies named after a Fresh Lofian - toad.de.b - who came up with the of toasted bits in bread. I think they are the best flavor enhancer that bread ever saw in y book - and you can tang zhong or porridge them too.
Happy Baking”