WoodenSpoon's blog

Almond Joy Levain

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I have been making a ton of whole grain breads lately, breads were the flavor comes entirely from fermentation and the actual flavor of the grain, and while I think that is essentially the only way that great bread should be flavored every once in a while I feel like messing around and experimenting with flavors that would be otherwise impossible to coax out of grain alone.

 

Cracked Spelt Levain

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  • 62g bread flour (11%)
  • 196g all purpose flour (35%)
  • 96g fresh milled spelt (17%)
  • 146g fresh milled hard red (26%)
  • 120g 100% hydration, rye levain (11% rye 11% water)
  • 415g warm water (74%)
  • 280g strained, fermented, cracked spelt berries

 

1/2 hr autolyse 

mix in levain and salt

Sprouted Rye.

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Over the last few days I took my first crack at sprouting grains. It was a resounding success that I feel has probably opened the door to more experimentation and exciting flavors in my bread. This one is primarily sprouted rye flour, sprouted rye berries and seeds. It's a great loaf of dense hearty bread. It smells super malty and sweet and the flavor of the seeds come through nicely.

Here's how I made it

192g Sifted fresh ground hard red (34%)

Oatmeal Hazelnut Miche

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Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.

Here's how I made it

Levain build one 

  • 20g rye chef
  • 50g fresh ground hard red
  • 20g water

Levain build two

I'm back, and with a mill!

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I haven't been posting/reading much on the fresh loaf lately and I haven't been super pleased about it, but due to lots of work around the holiday season and general lazyness my TFL activity has decreased but my bread baking is still at a fever pitch.