Mrs PG and I visited my parents and other family this month. Some of the time was loosely connected to my baking activities and a pleasant part of the journey.
How to cheer up sad, sick children?
Chocolate chips!
We have a case of glandular fever in our house at the moment making for a worrying week. Several trips to doctors, blood tests and we finally seem to have a boy with a smile and energy again.
This bake was in fact planned for a 40th birthday party in a park today, but the party was cancelled due to the increasing number of storms we have been having. We had another storm this morning, similar to last Saturday.
Last week I made two batches of baguettes, using David's formula for Rustic Sourdough Baguettes after Phillipe Gosselin.
It has been almost a year since I first made the “80% Sourdough Rye with Rye-Flour Soaker” from Hamelman's Bread. At the time, I said it was my new favorite high-percentage rye bread, and I can't say its status has changed. Actually, it's been a while since I have made a high-percentage rye bread. I've been thinking about it, but Codruta's lovely bake of this bread finally inspired me sufficiently to do it.
Hello,
This is my latest endeavor in home-milled grain pasta. I began by milling 5 oz durum wheat, 2.5 oz hard red wheat, and 2.5 oz hard white wheat. I didn't do any sifting this time.
To the ground wheat I added:
1/4 teaspoon chipotle chile powder
1/4 teaspoon ancho chile powder
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon ground annato powder
In a blender, I combined
2 room temperature eggs
Pre-dough:
600gr. Cold water
200gr. Cracked rye
100gr. Cracked barley
100gr. Cracked spelt
200gr. Flour mixture
2 table spoons. Sourdough (from wild yeast)
Final-dough:
500gr. Cold water
650gr. Flour mixture
22g. Salt
2 table spoons. Malted barley syrup
2-3 table spoons. Nettle (Urtica dioica)
Baked these today from Bread Cetera. Very nice taste, and fun to make. Overnight levain, 20 min autolyse, 1 hr bulk ferment, 30 min rest, fold, slurry, cut, stack, 1.5 hr proof. Baked on its side 15 minutes @ 450F w/steam; bake w/o steam 25 min.
Sending this to Yeastspotting.
This recipe was by Lumos, and was featured on TFL front page a while ago. I stuck pretty close to the original, with the following notes:
Right now, I'm over three weeks into a project about baking sourdough rye breads. I've been baking quite a bit, but sometimes feel a little overwhelmed by the sheer quantity of it all that's taking up space in the kitchen.
