I usually use the roller for kneading my whole grain dough in the Ankarsrum. I’d like to add olives this time but don’t want them to break down completely and am wondering if the dough hook would be better. Does anyone have any experience with this? Any other suggestions would be welcome. Thank you.
My subject says most of it. I love baking in my cloches. I would like to bake rolls instead of loaves. I will try this week just placing the dough side by side. I expect that the rolls will expand and connect as an oddly-shaped loaf.
I wondered if anyone knew of or had a concept for the separation of rolls in a cloche. I'm thinking ceramic dividers with the rough shape of the bottom of the cloche. I have not found anything like this on the web.
Anyone out there use a PH meter for their rye breads? Are they created equally, or is there one you would recommend?
I'm using butter in an oatmeal loaf. Is there an ideal time to add it, and does it matter if it is melted or room-temp soft?
Continuing on with bread made with atta flour (see my previous post at https://www.thefreshloaf.com/node/74124/atta-flour-yes-you-can), here's a loaf with a few changes. As a reminder, this atta flour is a whole-wheat flour called "Sujata Chakki Atta", which is very finely ground, so finely that even much of the bran will pass through a #50 screen. This screen only removes around 5% of the weight of the flour. This is a brand from General Mills India.
What was different this time -
I am an avid bread baker in the USA. I have been making a no knead dried cherry walnut bread in a dutch oven for a couple years in the USA. I always use King Arthur unbleached all-purpose flour there. But when I try to make here in Spain I have tried the Harina de Trigo. The dough turns out SO wet. It still tastes very good but, the crust turns out quite hard. I am thinking that I need to try a stronger flour, like Harina Fuerza but I am not sure. Can anyone on this forum help me with this?
So there's this deli rye I bake regularly (a 45% rye spin on Ilya Flyamer's fantastic formula.) It's always been super tasty & dependable. And it was very flexible, working just as well if I let the levain sit for 8 hours or 18.
