The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Canada Day weekend baking

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Skibum's picture
Skibum

Canada Day weekend baking

Belated Happy Canada Day to my Canadian friends on TFL and best wishes for a great Fourth of July for my American friends!

On the left and center pulla, which I have covered in other posts and on the right. A 12 grain and seed bread raised successfully from a YW starter. Thanks dabrownman for sharing your starter build tips!

I began by refreshing my white YW starter two days in a row. On day three I started a whole wheat starter that doubled in 31/2 hours. I then fed the starter again 1:1:1 and once again it doubled in 31/2 hours. I then forgot to put it in the fridge and in the morning awoke to a starter that had peaked and crashed. It looked dead, but a quick stir showed lots of bubbles.

 

12 grain and seed bread

Soaker 20g corn meal

20 g quinoa

10 g red flax

10 g golden flax

20g red/white wheat berries

174 g water

Soak for 2 hours then add

20 g wheat bran

I let this sprout in the dark for two days

Milk scald

174 g milk, scalded, then add:

15 g brown sugar

25 g honey

Mix well and when cool add to starter.

Final dough

All starter 300 g starter plus milk scald

245 g whole wheat flour

20 g buckwheat flour

40 g dark rye flour

80 g bread flour

8 g salt

28 g oil

Mix well, rest 5 minutes and knead 5 minutes. Rest 10 minutes, then 4 sets of stretch and folds, with 10 minutes rest.

During the 3rd and 4th S&F add in:

20 g sesame seeds, toasted

30 g sunflower seeds, toasted

 After the last fold form a ball and bulk ferment until double in bulk, shape for a loaf pan and let rise until nearly double in bulk, about one hour for each rise. I baked this @ 350F for 44 minutes, turning at the half after brushing with egg wash and sprinkling with rolled oats and cornmeal.

Boy does this every make a nice crunchy, nutty sandwich and toast bread!

No Canada Day breakfast would be complete without my raspberry, lemon, poppy seed muffins. I mash most of the raspberry with the dough, but reserve one berry for each muffin and place it the muffin batter whole and cover with a couple of Tbs batter.

Happy baking folks! Brian

Comments

Floydm's picture
Floydm

Very nice, Brian!  

We spent our Canada Day on the beach in typical Vancouver fashion.

dabrownman's picture
dabrownman

Canada Day bake!  I think I would kiil for one of those muffins.  Your YW 12 Grain and Seed bread looks tasty too. The pulla speaks for itself.  Still those muffins........Well done

I started the 3 stage SD levain for the 15 Grain and no more than 30 Ingredient Challenge bake today for Friday's bake. Will do a plain loaf and one that is more to Lucy's liking and isn't plain.  Got the ribs ready for the 4th of July smoke too.

Happy Baking Ski

Skibum's picture
Skibum

I neglected to mention that I changed up my braiding technique on the pulla loaves, using Ibor's 6 pointed star. I found it makes a nice tight braid easier than the traditional 'pony tail' braid. Thanks for the inspiration Ibor!  Brian

isand66's picture
isand66

Great baking Brian and happy Belated Canada day to you!

I really like your formula and technique on this one and shall have to give a version of this a try soon.

Those muffins look amazing.  Can you share your recipe?

Happy Baking.

Ian

hanseata's picture
hanseata

a nice Canada Day for your family with these great breads. Would you share the muffin recipe? They look delicious.

Happy Baking,

Karin

Skibum's picture
Skibum

Here you go Ian and Karin. These muffins are super easy and you can double or triple the recipe easily. Makes 6 muffins:

1 cup, 160 g All purpose flour

1/4 cup, 90 g sugar

2 Tbsp 21 g poppy seeds

1 tsp, 4 g baking powder

1/2 tsp 3 g baking soda

1/2 tsp, 3 g salt

1 egg, 48 - 50 g

2 Tbsp, 56 g oil

1/2 Tbsp lemon zest

21/2 Tbsp lemon juice

1/2 cup raspberry yogurt

1/2 heaping cup raspberries

Mix dry ingredients, wet ingredients and combine. I like to use a fork to mash the raspberries into the batter. Fill 6 muffin tins and press a whole raspberry into each one, then top with a couple of tablespoons of batter. Bake for 20 minutes @ 400F, turning at the half.

If you like, you can also add 1/3 - 1/2 cup of blueberries to the mix.

Enjoy! Brian

breadsong's picture
breadsong

Hello Brian,
Beautiful Canada Day baking - and those muffins!
:^) breadsong

hicess87's picture
hicess87

nice