Last week I made the Oat Porridge Bread from Tartine 3 and I loved it. I wanted to take that basic idea and convert it to my normal procedures using a larger amount of per-fermented flour and a bulk retarding of the dough in the refrigerator.
This is a pretty simple bread using a starter with some rye and bread flour. The main dough includes freshly ground Whole Wheat, Spelt, Kamut, Rye and KAF Bread flour.
I added some cherry balsamic vinegar and walnut oil for some added depth and it did just the trick.
The final dough had a nice crust and crumb that was not too open but just right for this amount of whole grains. The taste was excellent and made some real tasty sandwiches.
This is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder. The original from post from David is here.
My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket. The bread still tasted very good and I ate it all week long.
This recipe is from fellow TFL regular David Snyder. As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level. The original post is here. I followed his directions and ingredients closely with the exception of the rye flour. I used my own freshly ground whole rye flour and increased the amount in the main dough to 11 grams and used 11 grams less of the whole wheat flou
My previous bake was a straight dough using 00 Caputo flour and a little Kamut flour. For this bake I wanted to make a sourdough version and also add some rye and bread flour.
I am starting to like the characteristics of combining the 00 style flour with other flours a lot. It helps create a lighter crumb which sometimes is a nice change of pace.
The final bread came out great with a nice dark crust and open and light crumb. The Kamut adds a nice nutty flavor along with a yellow complexion to the dough.
A few days ago my wife decided to make her delicious meat sauce and I volunteered to make a bread to go with it. I didn't have time to create a starter so I made a straight dough based on the German Style rolls I have made before which I posted about here.
I of course had to change it up a little since that's kind of what I like to do. I added some freshly ground whole Kamut flour and used honey instead of sugar.
Spring is finally here so along with grilling hamburgers and hot dogs and steak it was time to crank up the grill and make some pizza.
My pizza set-up allows me to get the temperature over 700 degrees. I'm not sure how hot is really get since my thermometer only goes to 700 degrees so I would say it's probably closer to 800 or higher.
I love potatoes in my bread and rolls so I figured it was time to try them in pretzel rolls. I had to make this recipe twice as the first time I didn't compensate enough for the moisture in the potatoes and the dough was way too hydrated. The rolls didn't come out the right consistency so I made them again and cut the water back and they came out perfect.
This was supposed to be a high extraction whole wheat loaf but I'm having trouble milling my flour course enough to actually have much bran left to sift out. So, instead I basically used freshly milled whole wheat and added some fresh whole rye flour along with some whole spelt and a whole bunch of caramelized onions.
