wholegrain

Loaves and puppies have this in common, that more is invariably better, so long as you find good homes for them all. An attribute that doesn't hold for everything- mice and snakes are best in sedate groupings of no more than two or three, for example, and I suspect that even bunnies have their tipping point. (Nah, prob'ly not...) I had the remarkable good fortune to find myself handing out bread to nearly a dozen people this weekend. Since any home-baked bread is generally enough to inspire gratitude, I kept it straightforward with a basic all-white loaf and a 100% whole wheat. The wheat worked a treat (God I love that phrase.) The person it was earmarked for is of that rare breed who prefers his bread only a very little removed from the wheat field. I hybridized from recipes in Beth Hensperger's Bread Bible and King Arthur's 200th Anniversary Cookbook, and the dictates of what was in the cupboard. I added a quantity of cooked cracked wheat so as not to be accused of being wimpy, yet the crumb was so, well, edible, that I might've fallen short...oh, the cookies are a couple varieties of shortbread, and now watch carefully as I insult an entire people, I needed cookies of a British heritage, and when I searched for recipes what did I find but shortbread, ginger-nut biscuits, and something alluringly referred to as digestive biscuits...

This is another in my series of large boules of whole grain sourdough. I may have finally found a way to make a crumb to complex. Using perhaps more rye than I should have, this is a little more dense than I like but still flavorful. My wife made me a tool to create a round slash for the top. She is an artist with all the skills to make what ever tools she needs for sculpting or jewelry making. I was doubtful that it work but alas, the proof is here for all to see. I'm resisting the call for a polka dot pattern (artists are a demanding lot).

Today I will be starting some Tomsbread 100%WW. I think I have decided that it is better from the standpoint of flavor to to use fewer types of flour and therefore develop a more distinct taste that can be identified. The same is true in European style cooking. Some of the best dishes I make are simple distinctive flavors that stand out on their own. Pizza is a good example I think and Focaccia with a little olive oil and tomato/balsamic vinegar topping. Or maybe a slice of Ciabatta dipped in expensive olive oil. Mmmm delicious!

Yesterday morning I was busy feeding starters and I recalled some recent mentions on the forum about using the excess starter instead of discarding it. I decided to quickly put twice the amount I normally use (100g) into a bowl and start a soaker for later. My starter was very happy, bubbling away and smelled great! So I weighed out 200g and finished feeding the boys.

When I got around to finishing the soaker, I decided to make a SF style 50% whole grain combination using a "everything but the kitchen sink" blend. This is a highly random selection whatever I see in the flour pantry and never ever gets measured, except that the total weight equals the AP weight. A look at today's gumbo; WW, white WW, rye, seven grain mix, wheat germ and milled flax. This was a lean mix with no oil or malt or honey. I set the hydration at 85% based on the total flour weight and set it in an 80f spot for the day.

I managed to remember to stretch and fold once before I started my Saturday run around routine. Today was going to be a challenge to get everything accomplished and still do justice to the bread. Off to deliver 2 lap tops, repair a stubborn router, bank, take daughter bowling, Stretch and fold, drive to Milwaukee with son to move band equipment, another stretch and fold, groceries an pick up a pizza (no energy for home baked tonight).

A side note; My son is an aspiring musician. He teaches/plays the saxophone and most everything with a reed, flute and guitar. While Jazz is his passion, rock and roll funk style is the band focus. The drummer is a tall good looking boy who is a self described Vegan. My son tells me he is struggling trying to find tasty food that fits the vegan profile. Always looking for a justified excuse to bake something I decide to look into what this means. From initial research it looks like most of my breads would qualify since I don't add butter or milk as a general rule and honey is my sweetener of choice. Maybe I could just make most of my breads "OK for Vegans". The Tomsbread style 100% WW would be a hit for sure.

After dinner I declared the bulk ferment finished. One last fold and a decision about the final consistency of the dough. I added a little more flour at the last s&f so it's now about 80% hydrated. Formed into a boule and set on parchment for a free form proofing. My daughter had a friend over for the evening so they picked the movie. Had to be a thriller sci-fi flick for them. Movie's over and the oven is heating up again.  Checker board slash, hold my breath (no it didn't fall on slashing) and into the oven. Tonight I'm ignoring all the steaming gadgets/covers and unceremoniously toss a 1/2C of hot water onto the brick in the bottom of my oven. Quick cover the vent and set the timer for 10 minutes so I don't forget the towel covering the vent. Another 13 minutes and it looks done. The question now is will 2 teenage girls let it alone long enough to cool?. I better take the picture now, just in case!

It looks about right but I could of rotated it for a more even browning.

Look at that structure! I might try and remember how I did this! I do love the taste of whole grains caramelized on the outside and chewy in the inside.