WoodenSpoon's blog

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.

• 120g 100% hydration levain (11%flour and 11%water)
• 171g fresh milled kamut (31%)
• 284g bread flour (50%)
• 45g ap flour (8%)
• 160g wine soaked figs (20% fig 9%wine)
• 112g wine (20%)
• 298g warm water (58%)
• 100g toasted walnuts 18%
• 12g salt (2%)

• 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

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%)

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 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.