Since the baguette brigade has moved to blogging about bread I thought I should follow along. I have been making this bread for quite some time. It was one of the first videos that Trevor Wilson posted. He calls for pecans but I always use pepitas instead. I make it more often than any other bread because it is great for morning toast and is a good vehicle for Nutella.
If finally feels like fall here on Long Island with temps in the low 50's today. Perfect weather for a hearty nut and cranberry bread. If you love nuts, this one is for you. You get nuts and cranberries in every bite.
Feel free to vary the flours and porridge ingredients and this one will still turn out a winner. I used yellow sweet potatoes but you can use any style you have on hand. I like to roast them until they are super soft and sweet when they are at their optimal flavor.
Followed 100% whole wheat recipe from full proof baking.
Hard white spring wheat
I decided I’d try to apply some of what I’ve learned making baguettes to my hearth loaves. One thing that has been in the back of my mind for a while has been whether or not my use of high protein Canadian bread flours 13.3% protein could be preventing my heart loaves from having a more open crumb. I know that achieving an open crumb is multi factorial and for many not worth the trouble, but it is something I wanted to see if I could eventually achieve.
I threw together a formula with:
50% strong bread flour
30% low protein (10%) white flour
Sardo makes this incredible Olive Bruschetta mix as well as a Sweet Pepper Bruschetta. Ever since I tasted them, I’ve been dreaming of putting them into a loaf. So here goes:
Recipe
Makes 3 loaves
Add ins:
150 g Sardo Olive Bruschetta, undrained
100 g Sardo Sweet Pepper Bruschetta, undrained
Main dough:
700 g Strong Bakers Flour
200 g freshly milled Selkirk flour
100 g freshly milled Einkorn flour
700 g filtered water
The single most important discovery for me as a baker the past year has been the double-fed sourdough. Up until this time, both Stinky (wheat) and Sourpuss (rye) received single feedings that would ripen overnight and be incorporated in the next morning's mixes. Of course there were many considerations and deliberations and decisions to be made: the changing temperature of the room overnight, the temperature of the water, the amount of lead time before the final dough mix, the mother:flour:water ratio, and so on, and so on. Although I was generally satisfied with the p
There is an infinite number of ways to shape rounds. This particular stitching method works well with high hydration doughs. The dough in this video is 85% hydration.
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Last week Stephen (Brotkraft) posted his first blog entry. A short video on how he recommends getting an open crumb. Okay, after a very few back and forth Qs & As with the engaging Signore Brotkraft, I decided to take the plunge.
For years I have wanted to try making focaccia, but since I am a bit obsessive about researching new things before I try them, I kept putting it off. Finally, my wife forced my hand... she made focaccia, and halfway through her bake (After bulk ferment) wanted me to step in and finish off the bake. Well, that bake went terrible, the dough had already way over-proofed and the focaccia came out quite dense.
