I haven't found anything that goes with this stuff. It reminds me of sourdough but there isn't anything to put it in.
I don't eat it very often cuz of its cost but I did like Dannon's Fruit on the Bottom versions occasionally.
So, what is this stuff? Just a fancy expensive desert?
Thanks,
Rick
Hi all,
My recipe calls for 1 cup starter and 2 cups flour. After baking, this bread has a real bite of its own to it. Sheesh!
Question I have is, is there a way to tone it down some? I would like a much more milder smother twang.
Rick
I'm from South Africa where every shop used to sell white, brown and wholewheat loaves. The wholewheat loaves were simple and delicious: wholewheat crumb with intact wheat berries for crunch. I have not found a recipe that enables me to replicate this bread, but the quest continues and helps me improve my bread baking skills hand over fist.
Thanks so much
I've attempted to use this stretch and fold technique https://www.youtube.com/watch?v=9dUZ0O-Wv0Q. many times
with this baguette recipe https://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
But my dough is always to taut... (stretches very little). I even added more water to the recipe; little with the first loaf attempts, but today I added almost a 1/4 cup extra water.. I let the dough relax for a while and the dough then stretches one time and goes taut again. Can someone give me some insight to why?
I use KA flour, however I buy the flour from our local grocery store in bulk (5 or 6 five pound bags at a time) when it is on sale. Sometimes the all purpose is on sale and sometimes the bread flour is on sale. I then dump all the bags into a 5 gallon bucket with a screw on lid. So, the flour is a mixture of KA all purpose and bread. Could this be the issue? Could the recipe itself be the issue?
Ready for my second loaf, took advice got bread flour and whole wheat along with already having A.P flour and unbleached flour can i mix any of these together in a combination with a recipe of specific flour weights to achive a better rise and crumb,what would work best? First loaf is gone :-)!!!!
I've been craving a whole wheat loaf lately. After consulting Tartine Bread (aka book #2), I chose to make Chad's whole wheat complet which is 70% whole wheat flour. I increased the final dough's hydration from 80% to 85%. I used a not-so-young levain because I like it sour. Just for kicks I added some lightly toasted walnuts and walnut oil too. Mine didn't turn out as open and hole-y as the non-walnut WW one pictured in the book, but it sure tasted great. It was moist and hearty and filled with tons of walnut goodness.
Tartine's 70% Whole Wheat with Walnuts
Grams (Baker's Pct)
350 (70%) Whole wheat flour (Whole Foods Organic)
150 (30%) All-purpose flour (Central Milling ABC)
425 (85%) Water
10 (2%) Salt
100 (20%) Levain (100% hydration)
150 (30%) Walnuts (lightly toasted)
10 (2%) Walnut oil
Final dough: 1195 grams
Overall hydration: 86.3%
Prefermented flour: 9.1%
My levain (10 g starter + 50 g water + 50 g flour) was fermented for 12 hours at 70F. Autolysed the flours and water at 70F for 1 hour, then mixed in the levain and salt. After the levain and salt were well incorporated, I mixed in the walnuts and walnut oil. Bulk fermented at 75F for 3.5 hours with stretches and folds every 30 min during the first 2 hours.
Scaled 850 g for my oval brotform and the rest of the dough for a 3x5-inch loaf pan. Shaped and proofed at 75F. 3 hours for the brotform and 2 hours for the mini loaf pan. Baked the oval at 450F for 40 minutes (with steam during the first 20 minutes).
Baked the mini loaf at 450F for 25 minutes.
I always seem to have egg whites stashed away in my freezer. I think it's because I use the eggs yolks to make pasta carbonara (which is quite often). All those egg whites give me a perfect excuse to make macarons. Nothing too fancy this time. Plain and simple with a vanilla bean Swiss buttercream.
:) Mary
PS: Submitted to Susan's Yeastspotting.
Hello,
I am based in Woking in the South East of the United Kingdom and have been benefiting from this excellent site for a while.
This is my first post.
Some of you use Dutch Ovens and I am considering buying one. I would be interested to hear your views on the best way to go.
-plain seasoned cast iron?
-enamelled cast iron?
-do you oil your dutch ovens and then coat with rice flour?
-do you use grease-proof paper inside your dutch oven?
Any input would be greatly appreciated. Thank you for putting in the effort to create such a great worldwide resource.
Vic
I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.
I am therefore legally:
I bake European breads for A&B Naturals, our our local natural food store - in summer twice, in winter once a week.
To show you more, please follow me to my blog Brot & Bread - for some reason TFL doesn't let me upload any other photo today.
This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.
First, Greenstein's Jewish Sour Rye:
I call this "Greenstein's Jewish Sour Rye," but it has been modified little by little. A few years ago, I converted Greenstein's volume-based recipe to weights. I use medium rye and whole rye rather than white rye. I use bread flour rather than first clear flour. I bake at 460 for 15 minutes, then 440 for 20-25 minutes rather than at 375 dF. This gives a darker crust which, while not traditional, I prefer. The bread is altogether tastier with these modifications but still has the character of Jewish Sour Rye.
The formula can be found at Jewish Sour Rye
This bread is very good for the usual sandwiches, but also toasted dark and buttered, and it is fabulous for grilled cheese sandwiches.
Next, a couple boules of my San Francisco-style Sourdough with 30% whole wheat flour:
The formula can be found at San Francisco-style Sourdough Bread with increased whole wheat flour
And, then, a couple large bâtards of Hamelman's Pain au Levain with Whole Wheat Flour:
These cooled with very crackly crusts. It's a really delicious and versatile bread.
A good baking weekend!
Happy Baking!
David
Thanks to Kiesger I have got Green Spelt now.
This is the same recipe and process as in my previous post
just substituting fine Green Spelt (Grünkern) meal for the light spelt.
The formula is here:
| Ingredient | Percent | Weight |
| Bread Flour (white) | 70 | 396.6 |
| Green Spelt Flour | 15 | 85.0 |
| Wholegrain Wheat Flour | 10 | 56.7 |
| Wholegrain Rye Flour | 5 | 28.3 |
| Nettle Leaves dried and crushed | 3 | 17.0 |
| Fennel Seeds, crushed | 1 | 5.7 |
| Salt | 2 | 11.3 |
| Yeast (instant) | 0.5 | 2.8 |
| Water | 70 | 396.6 |
| Yield | 176.5 | 1000.0 |
I also made a version of this bread leaving out the nettle and fennel.
Both breads are exceptional in taste - much richer than the spelt version.
The nettle version got a bit wetter - I must have added about 20g water to much by accident ()possibly hitting the "tare" button in the wrong moment ...), therefore the crumb of the nettle bread is more open.
The combination of this Nettle bread with Kidderton Ash goats cheese won me the Annual Culinary Awards of my family (jury is my 8 year old)!
Here a picture of the loaves (Nettle on the right hand side):
And this is the crumb:
Best Wishes,
Juergen
PS: I also made Green Spelt Balls/Burgers
1 cup of coarse Green Spelt Meal
2.5 cups of stock
1 slice white bread or small roll, cubed, soaked in milk and drained well
1 egg
1 small onion, finely diced
Parsley
Pepper
Oil
Cook the green spelt in stock until it forms a stiff ball; let cool.
Sautee onions, add chopped parsley and take off fire.
Mix onions/parsley, egg, drained bread, green spelt and spices. be careful with salt, there should be enough from the stock.
If too wet add some green spelt flour.
Form small balls/burgers and fry. Be careful, they might be sticky or come apart easily.
Enjoy.