just about to make a sourdough with my new seed(don't ask!!)
ive been thinking of making a rice bread for some time, mix of wild and basmati. But dont see many posts on rice bread. Is this because it's not worth the effort, don't taste nice, bland?
if I do make it then any suggestions on percent to flour or any herbs/spice that go well with the rice. Don't want to go too curry flavoured.
thanks.
Very exciting to be grinding my flour with my new mill. I decided to go simple for the first bake. I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.
Built levain overnight and refrigerated until ready to use in the afternoon. In the morning setup the mill and tried a half a cup rice grains and then a small handfull of whole wheat kernels to see how it went. It went like a charm, so quick and easy it was unbelievable. I love it! can't wait to do more but that will come.
Mixed dough just before lunch and left to autolyse for an hour. Added levain & salt, rested 15 minutes before doing 1 stretch and fold. Felt this dough was a bit dry so added another 30 gm water incorporating it during the next 3 stretch and folds every 30 minutes. Bulk ferment at 4:30 ish and it took until 9:30 pm to have doubled. I was expecting this to go faster but that was ok. Preshaped, rested and did final shaping before retarding overnight in the refrigerator.
Baked at 250 degrees C for 15 minutes with lid on DO and dropped temperature to 235 when I removed lid as I have been getting slightly overdone bottoms :( lately!
Left to cool before slicing and freezing. Happy with how it went, I am trying a different way to shape my batards and it is a little easier.
Looking forward to using mockmill, it was so quick and easy after my very slow painful efforts in the past using a coffee grinder! The sprouted flour looked just like a comercial flour so I will experiment more with fineness of grind as well making my own kibbled grain :)
Happy baking all
Leslie
A retired Microsoft CTO has gathered up enough information on bread to release a six volume, 2500+ page book on bread. The book review should be interesting.
Its been a while since I baked these delicious morsels and spent a good deal of watching niko triantafillou's super quick video (found here https://www.saveur.com/how-to-make-canele). As a self proclaimed obsessive he already holds tons of credit and then watch his video (kiss fingers mmmma!) Just beautiful. So this time i decided its time to go all the way - vanilla beans instead of extract and gee instead of butter in the beeswax mix. Oh and 36 hours rest instead of 12. There was still a little muffin topping but after a gentle vibrating of the molds around the 20 minute mark they settled and stayed settled. The result - much much better browning of the tops. The hardest part - waiting for them to cool (the smell of vanilla permeates everwhere and i am pavlov's dog right now)
The picture perfect loaf. After a couple of disappointments ie, full on overproof last week and slightly entering the overproof zone yesterday, I figure it's
time to cpncentrate again. This time shavint 5 minutes off the final and remembering my own tips on scoring. Its so easy to forget. Pretty nice loaves today !
hi bakers, I have been baking what is my perfect loaf for a few months and it’s going well. As a newbie I am now wanting to explore poolish/sponge ? I would like to try it to see how much my bread will improve ....the recipe for my bread is...
450 flour
2 tsp yeast
1-1/4 tsp salt
255 milk
I tbls honey
15g butter
this works really well with the tin I use and works every time. Could someone help with quanties I need to make a sponge and is all the yeast used in the sponge. I will make up the sponge the night before and leave sitting in my microwave overnight . Really curious to see the difference it will make. Advice greatly appreciated....
This recipe was from The Rye Baker by Stanley Ginsberg.
I made this Monday, but haven't taken the time to post. Ultimately, it was pretty unexciting. But these are the dues I've got to pay if I'm going to get a great loaf out of this massive tub of Rye flour before it goes bad...
The rise sucked and the crumb is super dense. But it does smell nice and rye-y. Actually, now that I'm trying it again (I've been eating walnut wheat all week), I sort of like its chewiness. I think it'll be good with a smear of cream cheese and some pickled herring.
Anyways, here's how I did it:
Sponge:
170g med. rye
170g H2O
17g mature rye starter
Mixed Monday morning and left for about 12 hours.
Dough:
Add in:
50g bread flour
285g warm H2O
Mix into a slurry then add:
250g bread flour
65g med. rye flour
Mixed in the Kitchen Aid and left to rest before adding:
9g salt
1g instant yeast
Then 30 minutes with the dough hook! Followed by about 3 hours of fermentation. After shaping on a well floured surface and proofing for only 10 minutes (recipe's orders) it went into a 430F oven for 15 minutes with steam, followed by 390F without steam for an amount of time I didn't write down. I think it was something like 40 minutes.
Because my loaf wasn't holding a nice shape, I ended up baking it in a steel bowl. I tried to get a pseudo-dutch oven effect by topping the bowl with a sheet pan to try to hold in the bread's own steam. The boiling water I poured in the steam pan has hardly noticeable when I pulled it out, so I don't think I missed out on anything.
I have an old bread machine I haven't used for bread for ages. I took it apart and wired it so the paddle is on all the time and the heater has been removed completely. I also removed the plastic from the lid and replaced the viewing window with aluminum (it was plastic and the heat gets way too high). I stripped the teflon off the pan and drilled a small hole for my Thermocouple probe so I can get the temp of the bean mass at the bottom of the pan.
I set up a box fan blowing out the window and set the roaster right by the fan to try and get most of the fumes outside. I use a heatgun to provide a controlled temp and the bread machine paddle keeps the beans moving for an even roast (attempting to move the beans like a rotating drum does in a professional roaster).
I generally roast 300-400 grams at a time. These are the green coffee beans I'm roasting today. Guatamalan Xinabajul
This is my cooling station. It's a vacuum cleaner sucking air thru a cardboard box with a stainless colander in the box. This sucks air through the hot coffee beans and cools them very efficiently.
Lots of Google and Amazon searching failed to turn up a current or old book on using the Ankarskrum. I didn't try non-USA Amazon websites, but I'd be surprised if there's never been one in any language.
Like Bread1965, I have been collecting the left over levain from my bakes because I just couldn’t justify throwing out perfectly good starter. I didn’t feel like making waffles or pancakes and I had done a bit of research on using Starter in bread dough without refreshing it. I also took a peek at FWSY for how much yeast to use in a hybrid dough. So armed with that info, I came up with a recipe.
Then in the middle of it, I read Bread1965’s post and had a mild heart attack when he said he threw his batch out because it was overly sour. I did taste the raw dough to make sure it wasn’t too sour. It actually had a very mild tang. I wonder if this was because I tend to use my Levain as soon as it tripled which it does in 3-4 hours. So the leftover Levain is still very young.
Anyhow, it all turned out just fine. And it tastes more than fine too. We had some for dinner. Here is the recipe:
1. Autolyse 600 g unbleached flour, 302 g multigrain flour, 50 g ground flax with 600 g water. Let sit for an hour.
2. Add 410 g unfed levain at 80% hydration, 30 g yogourt, 1/2 tsp yeast and 22 g salt. Mix well using pinch and fold.
3. Ferment doing 4 sets of folds every half hour and then let rise till double.
4. Divide into 3 small loaves, preshape, rest 15 minutes, shape tightly and place into bannetons. Cover bannetons and out to proof in the fridge for 12-14 hours.
5. Preheat oven to 475 F with Dutch ovens inside. Drop loaves into pots lined with rounds of parchment paper. Bake covered 25 minutes at 450 F, uncover pots and bake a further 22 minutes at 425 F.
I found that making only 3 loaves this weekend was a piece of cake when I usually make 12 (I took a break from baking for my friends). Not having add-ins to fuss with was also kind of nice! I also know that I can collect my left over Levain and make bread with it that is quite tasty.