Whole grain and multi-grain breads
Today I baked the first bread from a new German bread baking book - "Brot - so backen unsere besten Baecker" (Bread - how our best bakers bake). I chose a very appetizing looking sourdough rye bread from a bakery of my old hometown, Hamburg, called "Hamburger Strong One".
This is how "Hamburger Kraeftiges" looks like in the book.
I have a mix of whole grains. I think hey are oats, wheat (? not certain of this) rye, barley, millet, couscous, rice and buckwheat. So DUH! not to label these, as they were all bulk. Anyway, I made this mixture at the suggestion of an acquaintance to cook overnight in a crock pot and eat for breakfast. It comes out too pasty for my taste, so I'm wondering if I can make bread with it. I knew where to come with that question. lol You guys know everything! Oh, and I have sourdough ready to use, if that would work, too.
Syb
Hello everyone,
We have a 16 month old and just discovered he LOVES baguettes. The whole crusty outside, chewy inside thing I suppose it is.
what to do?
I used my starter that had grayed a bit. I've done this before with no problem.
I stirred in the grey liquid (it didn't smell any more off then usual).
But the starter never "woke" up even after 3 feeds.
I started the dough using the usual proportions and I have a very wet dough that will in no way hold a "slicing" loaf shape.
It is currently in autolyse. Any suggestions to fix, or just go ahead as normal?
Today I'm making Peter Reinhart's 100% whole wheat loaf. It has a biga and a soaker that I made last night. I'm curious why, technically speaking, do these need to be done separately? Why couldn't a person just mix all the ingredients of the biga and soaker in one big ball and let them sit overnight? It would sure simplify things. I'll post a picture of today's loaf when it's done. I'd appreciate opinions about this. Thanks!
I used stone ground whole wheat flour That a friend brought me from The College of the Ozarks student operated mill. Followed the recipe for 100% whole wheat in Crust & Crumb. The dough started spliting all over towards the end of final proof. I baked it & it looked terible but tasted good. I started over with some KA whole wheat flour & got good looking & good tasting bread. Some cold beer helped me get over the failure but what the heck happened?
I am in the process of trying to get my head around baking rye breads and have found a definite difference of flavor in breads which ferment overnight, and those that do not. The breads which lack any fermenting time also lack a rye flavor, in my opinion. I have heard others say this too. So I was wondering if anyone can offer some guidlines as to taking a recipe that does not call for a fermenting period and adding one?
