sprouting again, organic winter wheat and three color quinoa..
it was a good bake..
No wonder you were so happy with this bread. it looks terrific and it should taste just as good.
Nice baking Evon
hi dabrownman, i am awfully hooked on sprouting, big thanks to you!!
bread and either put them or a whole grain berry scald in just about every bread we make. Just love the chew they provide to the crumb. Since we were using yogurt whey for the dough liquid today, we went with the scald - can't have enzymes running around in the dough willy nilly now can we :-)
can you elaborate this ' enzymes running around in the dough willy nilly ' hmm... pls
Spectacular bake again Evon!!
hi Wingnut, you baked some spectacular loaves as well.
Beauties again Evon. I'm really diggin the quinoa in bread. Looks great, tastes great, and has to add some nutrional value as its a "supergrain'. Still need to delve into the sprouted grains. I've used commercial sprouted flours a few times but never made my own.
thanks Josh, you must try sprouting your own wheats. it just brings the bread another level of yumminess besides the nutrition. it is quite easy as 1 2 3 :)
Another Beauty Evon. Love that nice open and moist crumb and nice crispy crust. have to try sprouting myself soon.
SOON!! looking forword for a sprout version from you!!
Wow, those are beauties!
practice, patience and passion... and this is my reward!! thanks Floyd
Very beautiful bread Evon,
Thank you Phil !!
Hi Evon. These look great!...Love the dark crust. Scoring is very nice as well. Very hearty looking breads, which are my kinda breads!
glad you liked it, John. look foeward for your next bake!!
Evon, any chance you can post the formula? I would love to try this one out.
hi John, this is the formula. this is a helpful sprouting web http://sproutpeople.org/wheat.html
300g active starter at 100% hydration
700g water (hold back 50g)
850g AP flour or 50% each of bread flour n AP flour
200g sprouted rye berries (grind or blend course or fine is ok. it's like a paste after blend)
80g quinoa sprouts/ scald ( any color or mix)
40g black sesame seeds (toasted or sprouts)
method as a country sourdough bread, i retarded the dough overnight after the third SF. next day brought out rest 1/2 hour. removed from bowl to oiled table top. divide and shape. rest 30 mins covered. reshape and place in dusted basket. 2 hours of proofing, last 1/2 hour of proofing i refrigerated the dough. poke test, score n baked at preheated oven 250C with steam 15 mins. turned every 5 mins. lowered 220C further 15 mins, turned once during this last 15 mins baking.
i made 3 medium loaves. as seen in the picture.
please do not hesitate to ask for any clarification as my written English is not good.
Quinoa seems to contribute much color to the crust, i think. Your loaves are bold and delicious.
You are baking alot recently. Impressive efforts
i try not to waste my starter :) they always smells great!! so i put every bit into making a good bread. if i have the time.
thanks for your kind words.