Continuing with the twin themes of Cream Of Wheat and Pullman loaves, here is a yeasted Pullman loaf made with a yudane that used Cream Of Wheat for the flour. I included the COW in the total flour weight for baker's percentage calculations.
Recipe
---------
- 450g - flour
- 90g - (20%) - Cream of Wheat (Yudane)
- 360g - AP
Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).
I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.
You know that bubbly, lacy appearance when you look at a well-fermented starter through the side of its container? I've often wondered if that structure could be captured by baking it, and what the result would taste like. Now that I've got my new 4 X 4 X 4 Pullman pan (excuse me, "toast box"), I decided to try it out.
Recently there was a TFL thread that linked back to txfarmer's post from long ago in pain-de-mie, or slightly enriched soft shreadable sandwich loaves. Here's the link:
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
I created a new starter using masa hariña in four days. This loaf is the first bake using it.
I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.
These rye cakes use rye starter discard and are taken right from this page:
https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/
My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.
In the last few months we have had several threads on rice flour gluten free loaves. Some seemed more successful than others, and some seemed to be a little quirky as to how well they would bake up without collapsing. There was also a GF thread the other day, which produced a loaf that looked like bread but used psyllium and xantham gum. I don't need to eat gluten-free but I got curious. I didn't want to include either psyllium nor typical gums that are often used for GF products so I needed some other approach.
I'm enjoying trying corn (maize)-rye blends in a variety of breads. Today I baked a pair of sourdough boules where 40% of the flour is an equal blend of corn and rye. The baked loaves came out attractive and wonderfully good eating
Pix first, then details.
Gearing up for the flatbread CB, I want to share this post on parathas because it has a good discussion on what you want from your flours for parathas, rotis, and so on:
