Benito's blog

I wanted to see how replacing 25% of the flour with whole red fife might affect the rise and the quality of this milk bread compared to my previous recent bake.  I thought 25% was a good place to start and if this is good I’d consider increasing that whole grain portion to 50-75%.  Whole red fife is actually a nice mild whole grain flavour without any of the bitterness I associate with some whole wheats.  Although it has good gluten potential, which you can feel while doing folds during bulk, it is fermentation intolerant.

This is the bread I am going to bring our friends who we are seeing for the first time in over a year.  They do seem to prefer a softer bread so what better than a sourdough Hokkaido milk bread with Tangzhong.  This is the second time I am making this bread and I hope they enjoy it.

The recipe that follows is for a 9”x4”x4” Pullman pan open.

Ingredients

Sweet Stiff Starter 

• 53g bread flour 

• 24g water 

• 18g light brown sugar 

• 18g sourdough starter ~100% hydration 

This is a 60% whole Kamut 80% hydration sourdough loaf I put together testing what I believe works well for pH guided dough development.

This is the index for the bakes that I have posted in my blog.  I will keep it updated as I add new recipes or bakes.  The newest bakes will be at the top of the list.

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To celebrate my 365 d fermented homemade red miso I decided to try something I’ve never done before.  For ages I’ve seen recipes that use some miso in desserts so I decided to make this crumble cake that uses miso in the crumble topping.  Instead of the white miso is substituted my red miso and because it is much stronger than white I used only 2 tbsp of it in the crumble topping.  

If you’re curious about how to make miso from scratch this is the link to my post from a year ago.

I’ve been thinking about ice cream a lot lately since it has been so hot here in Toronto, really sticky humid.  Going back to my childhood where we never had a single flavour ice cream in the house, it was always Neapolitan because no one could agree on a flavor.  I was finally able to find freeze dried strawberries which is what I thought might work for the strawberry flavor and colour without adding too much liquid to the dough.  For chocolate I used alkalinized dark cocoa powder.

There have been quite a few posts lately regarding various rye breads, after finally getting my hands on a barley malt syrup, I decided I would try to bake one myself.  I had borrowed Southern Ground by Jennifer Lapidus and decided to try baking her Danish Rye bread since I had almost all the ingredients.  Being from the south of the US she includes sorghum syrup which I understand is common there, so I subbed the barley malt in for it.

I received a wonderful surprise this week when I opened an unexpected package sent to me by Anita’s Organic Mill.  They were kind enough to send me the flours, cereal and swag in this photo.

I think ciabattas have been my kryptonite LOL.  Mostly the problem has been dough sticking to the couche.  I now have a 100% flax linen couche.  I used it once previously after seasoning it by rubbing flour into it and then baking baguettes and there was no sticking.  With that experience it was time to bake ciabattas again.  Using the same recipe but trying out Alan’s shaping as per his youtube video.  I needed a bit more flour on the counter but other than that the shaping went well.