Combined the Swiss Farmhouse recipe with ideas from https://www.baked-theblog.com/cinnamon-raisin-sourdough-bread/ and some of my own inspiration, to get to this formula with about 40% whole grain, including mostly wheat and also a little rye and barley (beremeal), with 75% hydration: https://fgbc.dk/1n44
I have decided to try Mr. Hamelman's miche formula from his book Bread. I followed the formula and recommended procedure to the letter. I had to scale down the quantities to the total flour of 700 grams, so I would get a loaf of a little over one kilo, which is enough for me and my wife for about a week. Not having access to high extraction flour, I followed Mr. Hamelman's recommendation, and substituted it with a 60/40 mix of whole wheat flour and bread flour.
Just bought a MockMill and spelt berries and saw a recipe here from Jonze (sp??) late last night. You mix everything together, so I tried it on a 300g loaf. I digressed from his recipe and just rested the dough for 30 minutes and then did two laminations, 30 minutes apart. 85% spelt flour, 15% milled spelt, 72% hydration, 11% levain (my regular starter I had on hand), 2% salt, 2% Vital Wheat Gluten,1% powdered ginger. It looked like a teeny clay blob but had surprising oven spring.
June 15, 2021. 53rd TFL bake.
The only things I measured:
Everything else was eyeballed, hence "some of this, some of that" (sotsot):
My original post about making the dough loader is at DIY dough loading peel | The Fresh Loaf
I was urged to make a short video about using my DIY dough loader. This was made today, loading three baguettes onto the baking stone. You can check out the video on YouTube using the below link.
Here is a picture of the finished bake:
I've decided to pursue the Ken Forkish Walnut Levain recipe a bit further. This weekends bake consisted of a combo of Giusto's La Parisienne Flour (https://nybakers.com), KA Organic Whole Wheat Flour, and my own rye based levain. I substituted the active dry yeast with Fleischmann's Fresh Active Yeast.
This is one of my very favourite breads. It is so creamy and delicious.
Wanted to make a mostly white sourdough with just around 11% whole grain flour (mostly wheat and a tiny bit of rye from the starter) and bread flour for the most part (mix about half-half of 12.3% and 13% protein) for a barbecue/picnic today. Wanted to try for a more open crumb with 80% hydration. Here is the formula: https://fgbc.dk/1mrr
It has been a considerable blot of time since my regularly featured Italian enriched doughs were frequently demonstrated. I am out of practice, and in need to validate my reputation, even if to myself but not only that but to exceed where I recognised the faults. Now armed with a new bit of kit, the Hanna “Bread and Dough” pH meter, I wanted to go deeper where such tracking was once a novel endeavour, the time had come to up my game as it were.
This is the third time I’ve bake this formula I first put together for the semolina CB. I hadn’t baked it since that time and wanted to try it out again. I finally received my new pH meter, the Hanna bread and dough model and used it for the first time for this bake. I’ll know how it worked out when I finally slice this open, I will say I was surprised at how little a rise in the aliquot jar corresponded with the pH readings at which other well known bakers follow. Now of course, pH will vary greatly based on the hydration and flour composition of the dough.
