The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

David Esq.'s picture

50% whole white wheat with biga (Forkish loaf)

October 19, 2014 - 9:50am -- David Esq.
Forums: 

This bread came from Flour Water Salt Yeast, the 50% W hole Wheat with Biga formula.  I followed it pretty closely, although I do note that my scale does not match up with his measurements for the yeast. Since his measuring spoon equivalent yielded less yeast than his weight measurements, I used the measuring spoon equivalent.  The only thing I added were a few oats in the basket to reduce sticking.  It worked for one of the two loaves.

Loaves side by side

Cher504's picture

Bio-Kinetics sprouted flours?

October 6, 2014 - 6:34am -- Cher504
Forums: 

Hi all, 

I'm relatively new to TFL - only been baking breads for a few months (though I've lots of experience baking cakes and sweets). Has anyone here tried Bio- Kinetics sprouted flours? 

http://bio-kinetics.myshopify.com/collections/living-flours

My neighborhood store recently started carrying this line of products and I'm curious if the sprouted wheat or barley flour would be the same as using barley malt?  

cdeleone's picture

Inspiration from Community Grains

September 30, 2014 - 7:21pm -- cdeleone
Forums: 

Hi All,

I first want to introduce myself: my name is Cameron and I have been a member for over a year now but have not yet posted, only looked on regularly and learned so much from this generous community. Many of you here inspire me, with your baking chops as well as your willingness to help. I hope this post will help me break out of my shell and post some pictures of bakes later on. Anyway, on to the main attraction!

Weatherwax's picture

Ergot in my rye . . .

September 25, 2014 - 9:28am -- Weatherwax
Forums: 

Hi,

I'm new here, and I've got a basic safety question that I'm having trouble answering.  I've just opened a bag of rye berries from an organic grower in Canada.  It's the second bag I've ordered from them; they replaced the first bag because it had ergot in it. The ergoty berries were large, dark and purple--hard to miss. There were also a lot of foreign seeds. The company tested my returned bag, confirmed the presence of ergot, and said they had had a problem with their sorter. They sent me a second bag as a replacement.

bikeprof's picture

more of Rene's Rye

September 24, 2014 - 1:22pm -- bikeprof
Forums: 

Thanks to PiPs for the extra nudge/inspiration in taking on the Danish rye project. see: http://www.thefreshloaf.com/node/30582/serendipitous-danish-inspired-rye 

I've been wanting to do this for some time, and mesmerized by the photos in Tartine 3 of these seeded breads.  I chose to (mostly) follow the recipe for Rene's Rye out of Tartine 3, except I used WW instead of spelt flour (and in equal proportion to the whole rye flour I used).

ghazi's picture

100% Whole Spelt

September 12, 2014 - 5:47am -- ghazi
Forums: 

Finally figured out what I was doing wrong with this grain. No more stretch and folds instead slap and folds with a good autolyse is what is expected

I really like the higher hydration, it works great. Keeps longer too

Thank you Dabrownman

Next time I will try a full 24hrs fridge autolyse @ 50% hydration

 

400g wholespelt

ghazi's picture

Whole Spelt Autolyse

September 10, 2014 - 6:29am -- ghazi
Forums: 

Can anybody give me some advice on how long to autolyse whole spelt for. In the past I have just gone ahead and mixed without any autolyse with good results, now that I taste breads that have an autolyse I cannot go back to not doing one

The method I use is autolyse at 50% for 1 day in the fridge.

400g wholespelt

290g water

60g spelt starter 50% hydration

8g salt

Add starter, salt and water to dough and leave to soak until most of water is absorbed. Bring together and knead briefly to incorporate

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