Cashew and chia with 16% ryemeal sourdough
Hi folks just recently i was fortunate to be given some flour samples, one in particular that i hve enjoyed using is a course ryemeal.
I have used it in a sour dough that is based on the rye meal being 500g (16.6%) i have in the last two batches brought the rye meal and 2 litres of water to the boil and allowed to cool. in this last batch i also added the chia seed to the boil up
to this is added bakers flour @2.5kgs and sourdough starter coming in at 1 kg, salt at 60g and butter or olive oil at 70g.
Unfortunately the chef that did the boil up for me didn't measure the water precisely and was about 2litres (It is hard to get good help these days) I have been trying to keep my sour dough as 3 parts flour 2 parts water and 1 part starter for the sake of simplicity and ease of following for the people at work who are getting interested in trying sour dough making. To this i added 500g of cashew nuts, i didnt bother chopping them as i quite like the idea of a decent piece of nut in my slice of bread, and some were going to break up during the final few turns in the mixer.
The dough was then turned out and went through a series of stretch and folds i managed to do it half hourly this time as i took the dough back with me to my office rather than a long walk back to the restaurant bakery area. normally i'd would do the stretch and folds hourly, on this occasion it was over a 3 hour period with the final shaping and placement on boards i use the linen table clothes that are laundered for the resturant and they work well dusted with sharps ,also donated(semolina) and place them in the retarder .
The next morning Friday i come into work early and turn on the combi oven that heats up in 5 or 6 minutes whilst i place my dough pieces onto trays wash and top with seed and score before placing in the oven with the steam added until the loaf has set
and then baked out i usually start the temperature high as the injection of water vapour shields the dough from the high heat and turn back to 200 degrees C
bread is usually out before the student chefs arrive to take over the kitchen at 8.00am
other variants that i have tried with the dough remaining basicly the same have been sundried tomatoes at various rates and olives too last wee was pistacchio and pumpkin seed and now this week was cashew and chia we are starting to develop a bit of a theme.
some of the other bakes from a couple of weeks back
my list of taste testers has outstripped supply, but some very intersting trades are being made,
The plumbers cut and folded the trays for the new oven and the carpenters provide me with ply boards for the retardation time, and as i said the chefs will prep stuff too, leaving me to do my bit of play time!
It seems it is the time of the return of the TFL lurkers, we have just been in the background, kind regards to all Yozza