The last bake was so nice and this one is very similar except for a few differences that….. made a difference. The sprouts, seeds, nuts, prunes and dough flours were nearly identical except we ran out of barley berries.
A commuter-friend travelling with me to London on the train used to live in Ravensburg, in a region in Germany called Oberschwaben.
One day he told me he really misses a speciality from there called Seelen.
They are rolls with an open crumb and a slightly chewy crust, sprinkled with caraway and coarse salt.
Searching the internet I found a number of recipes, and some descriptions of the "original": a roll made with spelt, using high hydration, long fermentation, and a wet, hot bake.
Sending this to Yeastspotting.
Phew, it has been a busy holiday, and just turned into an even busier Janurary. Still baking a ton though, here are some stuff I have baked during the holiday but didn't get to post about before.
This is an continuation of the last multi-grain SD bake except that the hydration is slightly lower at 68%, the multi-grain flours were 54 %, the add in goodies are increased substantially since this bread has multi-grain sprouts to go with the multi-grain soaker and we also have pumpkin and sunflower seeds, as well as, pistachio and filbert nuts with a hint of prunes too.
Baked at midnight! 12 hour pre-ferment, 2.5 hour bulk ferment, 3 folds in the first hour, 1 hour proof. 425 oven * (see below): 30 minutes covered, 15 uncovered .
The aroma after 30 minutes in the oven was incredible! - like browned butter. I almost slept in kitchen.
I exercised great restraint and waited until morning to try it. The crust is more on the chewy side, as is the crumb.
Hello everyone,
I saw a beautiful post on stirthepots.com last February –
Jeremy’s lovely take on a Swedish seed bread (Svenska frö bröd).
The ‘mosaic of a crumb’ Jeremy described; all those beautiful seeds! That bread looked so, so good.
It took me awhile to look up his friend Martin’s blog, and bake this bread – I’m so glad I did! - here's a slice... :^)
Sometimes I love to do something different when shaping a loaf of bread. All 3 of my children took Irish Step dancing lessons for quite some time so I am partial to most things Celtic. When I saw instructions for shaping dough into a Celtic knot I knew I had to give it a go.
I can't find a supplier to make multigrain bread. I need a multigrain mix to add to dough. How can I do it myself?
When I first began baking sourdough I followed the experts formulae to the letter. Most prescribed 2% salt. Frankly, I was disappointed with most of the mostly (or entirely) White Flour formulae, especially those that included up to 10% Whole Wheat flour in the mix. They were too bland for our palettes. Along the way I discovered overnight hydration, at cool temperatures, developed both flavor and the desired crumb.
