In February I went to France and I got some organic flour and some starter from my dad that he made with fermented honey. I brought it over to Taiwan where I live using the method I found on the perfect loaf.
Having to work at home for the foreseeable future, I wanted to pick a new-to-me bread project. I remembered that I have around 20 lbs of rye berries (thanks to GrowNYC grains), and decided to make this a period of rye experimentation, having never made very high percent rye breads. I've been looking for recipes that call for whole rye because I don't want to sift my home milled flour.
RECIPE:
50% strong white flour (250g)
50% wholemeal flour (250g)
85% hydration (roughly)
15% starter (roughly)
2% salt
PROCESS:
I was inspired yesterday to make my two loaf sourdough recipe into Beet Sourdough.
I use my same "Classic Sourdough" recipe but added about 150 grams of cooked and mashed beets.
I put the dough in bannetons and proved in the refrigerator over night. They came straight from the frig into the oven this morning. I love this beautiful dark pink bread - it's delicious! If you try making it, let me know how it goes.
I needed to try something different and an old cheddar/jalapeno combo appealed to me. I took my Pain de Campagne recipe and added the cheddar, jalapeños and some chives. Hopefully, it turns out yummy.
Note: Don’t skip the parchment paper lining on this one. You’ll never get the loaves out if you do.
Recipe
Makes 3 loaves
Add-Ins
100 g sliced pickled jalapeños
250 g old cheddar cheese, cut into 1/4 inch cubes
24 g minced chives
Main Dough
"Working from home" obviously isn't panning out for me. I spent all day baking bread instead of working. I did have maybe my most successful round of baking so far though. I made three fougasse, loosely based on Maurizio's SD fougasse recipe. I found that half of his recipe could make me three decently-sized fougasse, provided you make them as thin and holey as I did. They were delicious, my flatmate said it was her favorite bread I've made yet.
100% AP levain Hamelman WW with raisins.
Too lazy to convert my 100% hydration to a Hamelman 125% hydration AP levain. So I changed to formula to use my existing levain. That was easier!
I was also too lazy to refresh it, so it came out of the refrigerator and was used as is, last refreshed at least a week ago. I had enough so I just scaled it out first and let it assume room temp. That was easier!
We have shifted from savory bread to sweet bread this week.
Sprouted Durum & Einkorn Walnut Sourdough
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | ||||||
