Blog posts

Dietmar Kappl of homebaking.at has recently written his first book entitled "Baking next level mit Roggen". Unfortunately it's only available in German and in printed format. Of course, no sensible baker publishes ebooks these days because they will be instantly pirated.

Haferflocken brötchen is one of the recipes in the book. I'm not going to publish it here to respect copyright, but if you go on the book publisher's website there is a small sample from the book with a few recipes - this is one of them.

Totals

Flour - 1436

High gluten bread flour 14% - 690g -  50%

Whole Rye - 470g - 33%

Whole Wheat - 248g - 17%

Water - 1084g - 75%

Salt 36 g - 2.5%

Barley malt syrup - 40 g - 2.8/%

Rye sour 

Whole Rye - 282g

Water - 226g

Mother @ 100% - 56 g

Final Dough

Bread flour 690g

Whole wheat flour - 248g

Whole Rye flour - 188

Water - 830g

Barley malt syrup - 40 g

Salt - 36 g

The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.

I added some feta to the levain build to give it a little extra feta flavor.

The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.

The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.

Today's bake:  SESAME SEMOLINA (really durum but that was the title)

Source:  BBGA -  MARC LEVY

Notes: 

1. I ground the sesame seeds destined for the FINAL DOUGH for the one loaf to be given to my neighbor.

Substitutions: .53%  IDY for 1.8% FRESH YEAST

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.

We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread.  After a bit of consideration, I opened The Rye Baker and began thumbing through it.  Several breads looked appealing and I eventually selected the Milk Rye.  It’s one that I haven’t made previously.  The bread is about 60:40 rye:wheat (medium rye flour and bread flour).  My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.

I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.

We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough.