Very seldom do I repeat a bread, always something new and interesting to try, but this one was so good had to try again. Plus it's a test drive for rolls on Thanksgiving. The Millet porridge gives the crumb a moist almost fluffy at the same time texture and the sprouted grains add some sweetness.
Sometimes you just want a simple loaf. The bread is 100% fresh ground white whole wheat naturally leavened with a three stage build. The hydration is a little over 75%, just kept adding a little water until it felt right, and the only addition other than salt was a small amount of sorghum syrup. The final proof was in the fridge because the dough was moving to fast for proper flavor development and then it only took a couple hours. It was slashed with a double edged razorblade mounted on a homemade handle (the most recent addition to my baking equipment) and baked in a DO.
This bread was made with a millet porridge cooked with half milk and water as well as flour milled from sprouted then dried Kamut, white wheat, rye and barley, it also has fresh ground white wheat and AP. It is naturally leavened and was baked in a DO after a retarded overnight final proof. It is the first time I used a double edge razor blade to slash the boule, that and the cold dough made for the easiest and best result so far.
Stu
This week's bake is a boule made with combination of sprouted Einkorn, durum, white wheat, rye, and barley that was dried and milled along with AP, fresh walnuts picked up from the neighbor's yard, and some dried cranberries that were on sale. It was made with natural leaven partially fed with the bran bits sifted from the sprouted flour.Thanks for the tip dabrownman. Smells wonderful will cut it later
Stu
This is a continuation of the experiment with putting partially dehydrated fruit in bread from last week's bake. The differences are that there was some rye included with the wheats in the sprouted grain, I had to retard the dough overnight due to a time conflict, and of course apples were used instead of pears.
This quick bread was made with ground dried sweetcorn. It is a typical cornbread mix using 1.5 cups corn meal, 1.5 cup AP, milk curdled with lemon juice, melted butter, baking powder, baking soda and salt somehow I forgot the usual egg. No sweetener was added because the ground sweetcorn was already sweet enough when tasted raw. It was cooked on the grill as we're the brats to go with it.
Decided to put a dent , albeit a small one, in the pear harvest. This bread has two pears that were chopped and partially dehydrated to remove part but not all the moisture added to it. The rest of the loaf is freshly ground sprouted wheat, Einkorn, and white wheat all sifted to just get out the biggest bits along with some AP, starter, salt, and water. The dough was not retarded, didn't want a sour element, but between primary fermentation and proofing it took about six hours to be ready to bake this was at 80F.
The other day I decided to finally try some sprouted grain flour. Mixed 200g total of Kamut, Einkorn, Spelt, and white wheat, sprouted, dried, and ground. The bread was made using the sprouted flour, 100g fresh ground white wheat, 200g AP,125g natural starter, salt and water (ended up to be 73% hydration). Mixed, S&Fs, fermented for 2 hours, retarded overnight, let warm, shaped, rose in a banneton, and baked in a DO. The bread is very tasty but has some very large holes in it.
This bread has a history in experimentation. The other day I was contemplating what sort of side dish to have with smoked chicken and decided to try a savory porridge polenta style but made with various coarse ground grains. The mill was set on its widest and some barley, oats, Einkorn, rye,and Durum was ground, to that mixture some grits were added so that it came to 1.5 cups.
This is the third attempt and has made the best looking loaf so far. It is a pretty basic naturally leavened loaf with a combination of fresh milled white wheat, rye and Einkorn along with some AP. The only enrichment is a little coconut oil. After primary fermentation the boule was formed and retarded overnight.
