I was on a walnut kick recently. This gave rise to these three walnut bread formulas. Turns out the simplest and most low-maintenance formula of the three, the sourdough with sprouted flour and mixed grains, is still my favourite.
Walnut Sourdough with 20% Rye and 30% Sprouted Red Wheat
Dough flour:
On a recent trip to the US, I discovered Trader Joe’s. Wow! Lots of cool new things to check out. One of them was unsulfured dried apple rings. Of course , I had to grab a couple of packages.
Stole a recipe out of "The Laurel's Kitchen Bread Book". Fresh Milk Bread. Milk, Butter, Water, Yeast, 100% whole wheat. The bread turned out beautifully and sliced easily. I was much more confident today deciding when the dough was fully proofed and everything worked out quite well. On the first loaf, my scoring was too hesitant, on the second loaf I just went for it and got a clean score right off the bat, even though the score should have been a bit deeper. I feel like I am getting better every loaf!
I joined The Fresh Loaf a week or two ago when I realized I was going to need help to achieve more open crumb. What a wealth of knowledge on this site!
Current Goals
This one is a keeper. The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing. The added freshly made yogurt provided a nice soft crumb as well. All in all, this one is worth trying. It's the perfect grilled bread as well as sandwich bread.
It's been abnormally hot in Deepest Lancashire (as with most of the UK) these past couple of months. So much so that my normal 900g batardes are going stale before we finish them. The obvious solution was to make something a bit smaller, so I split my usual dough quantity, based on 1kg flour, into three loaves, each around 670g unbaked weight.
I'm also currently exploring retarded bulk fermentation, so I incorporated that into this bake.
Flour mix
During the Champlain community bake I abandoned Trevor's premix method as it degraded my UK flours too much and I ended with soup...
Thinking a bit more about temperatures I thought what would happen if I were to do the 'premix' method but keep the dough 'cooler' rather than into fridge and then get to room temp. I used the 304g amount of water for 70% hydration as in his formula.
Hello friends!!
A couple of weeks ago, Abe posted a mid week bake. I've never done a mid week bake. I just couldn't figure out how to fit it into my work schedule (08:00 - 17:00). So Abe's post really inspired me to try it, and it worked!! I didn't miss a beat with my regular routine.
Here's how it went:
Monday:
1. Levain build, just before work. I used my cold starter straight from the fridge (20g NMNF rye starter, 40g whole wheat flour, 32g water).
2. 17:00ish get home and autolyse flour and water for an hour.
You know how bread (or specifically, naan) is perfect for soaking up every last drip of curry? And how addictive paneer curry dishes are? Palak paneer, methi malai paneer, paneer butter masala and achari paneer, to name but a few. Curry bread is definitely not a new idea. See the popular Japanese fried curry bread (Kare-Pan) for evidence.
Every now and then I go to Peter Reinhart's "Bread Revolution" for something different. I've been meaning to try sprouted pulp bread for some time, and the time was right. I have a sack of Kamut (Khorasan wheat) that I don't use much because it's just too hard and difficult to mill by hand. Like milling gravel into sand - the resulting flour is very coarse and sandy. I sprouted some a while back, dried it and milled it into flour, which was easier than the unsprouted grain but still time consuming to dry it properly.
