A bit of an experimental ciabatta. I intended to make a 90% biga ciabatta but thought - what if I used a levain to make the biga, rather than my starter+water? The idea was that I could develop a more complex flavour profile by making a higher temp spelt-rye levain from my basic starter (5 hour fermentation, 22 degrees), and then use that to form the 45% hydration of the cool biga (16 hour fermentation, 14 degrees).
This is a follow up to clazar123's post on gluten free rice shokupan.
The idea was to use very simple pantry ingredients to make a gluten free loaf with rice. This means: rice, water, salt, oil, sugar and yeast. A few days ago, I managed to make a simple loaf with soaked short-grain rice. Today, I made two loaves with brown rice, one short-grain, and the other long-grain.
The request was for two loaves of bread for a family party of about 30. The bread would be served with pumpkin soup and alongside some tomato-based vegetarian mains.
I thought I would make two rather contrasting loaves but both 50% whole grain 50% white bread flour. One seeded loaf with khorasan and wholewheat, and the other with spelt and rye, mixed with a tablespoon of malt and some walnuts (ran out of cranberries).
Made a 50% khorasan/bread flour with the khorasan in a biga. Whole khorasan flour was hydrated at 45% with 10% sourdough starter and left at 15 degrees for 14 hours. I then mixed the biga with bread flour this afternoon to make a loaf at 75% hydration. Bulk fermented at 18 degrees for 4 hours, proofed for 1.5 hours and baked at 220 degrees for 40 mins.
I was expecting the mixing by hand to be very difficult, but it was really just like any other loaf. I enjoyed making the "apple crumble" texture biga!
In a few weeks it's time to celebrate chinese new year and this means getting pineapple tarts baked well in advance, since there's way too much cooking to be done leading up to the day itself. In Singapore these are consumed in the weeks leading up to the new year and as kids they had to be hidden from us to ensure that there were some left for visiting guests during CNY itself! I've continued baking these tarts ever since I left, and my kids and family here have grown to like them.
I have only posted hearth loaves so far because that's where the bulk of my experimentation goes on, but I do bake soft loaf pan bread for my kids twice a week. Preparing breakfast and lunch sandwiches for the kids five days a week means a lot of bread, and I prefer to know what goes into this significant part of their diet!
The usual formula for the kid's bread is simple. For a 1.1kg loaf, I combine 25% whole grain with 75% bread flour, milk, 1.5g yeast, 10g salt, 2 tablespoons of butter, and 1 tablespoon of sugar, around 77% hydration.
This is a follow-up of the recently concluded rye experiments, where it was established that:
1) A straight starter loaf gave a softer texture compared to a levain loaf (PFF 40%, all rye), fermentation time (16 hours) and dough components held constant, but
2) A straight starter loaf had less oven spring and was harder to shape than the levain loaf, though the straight starter loaf had an airier, less tight crumb.
3) The difference in taste was not that discernible.
Following the most recently concluded einkorn experiments, I decided to plunge headlong into levain build experiments, but this time with rye.
One of my usual rye breads is a 45% dark rye bread, 75% hydration, with all the rye fermented for 11 hours in an overnight levain (thus PFF is also 45%). BF and proof the next day for 4-5 hours, baked on the same day.
I asked the husband for a bread challenge yesterday and he said why not make an airy and not dense free-form 100% ancient grain loaf?
I thought I might as well take the opportunity to conduct some experiments regarding hydration levels of levains, pH levels and resulting crumb/taste. Since I didn't have enough emmer left, I went with einkorn. (Forgot I had an unopened bag of Khorasan in the cabinet - damn! Next time.)
I began last night by making three different levains.
I first had these spinach pies (or pita, as it's called there) when hiking near Ljuboten a couple of years back. A very old lady invited us to her hut for a pita made with nettles and cheese. That was the best pie I've ever eaten. Since then, I've tried to replicate it at home with spinach (no success with Belgian nettles - tasted very grassy).
The pie uses a dough that is just a little thicker than phyllo.
Dough for one pie
