Found an interesting article on some research and development.
In The Battle Between Health and Taste
Hope you enjoy. :)
After my shopping spree at a local grain mill yesterday, I was in the mood to experiment with some different flours. I had some left over buttermilk in the fridge from my Danish Rye bake so I decided to make my (ever popular in these parts) buttermilk pancakes but with organic spelt flour. I was a bit on the careful side and opted to still keep 1/2 cup AP flour in the recipe. These turned out so well that next time I might even eliminate the AP flour all together. As a note, the apple topping pairs VERY well with these so don't omit if you have a choice.
Just after the new year, I had a delicious pan con tomate served on pan de cristal at a tapas restaurant. I wanted to give this bread a shot at home. Its properties are unique - the crust is shatteringly thin, and the crumb is so airy it barely exists at all. Prior to serving, it is toasted until crispy. Though its structure resembles that of a rustic ciabatta, it is not chewy but light and crisp.
Just started trying to learn how to bake bread.
First book purchased was the Kindle version of The Fresh Loaf Pocket Book of Bread Baking.
This weekend, I tried making the Rustic bread from this book.
To my amazement, the loaves turned out great.
Bulk fermentation is done when a dough is strong enough to remember its shape after baking.
So good I came back for more!
Made in a different oven. I wanted a more boule like shape so I also applied a single stretch & fold and shaped it before the 45 minute rest. Slightly denser crumb and height but nothing dramatic. The crust was just slightly chewy while still crisp, and the crumb was tender. Not quite the same as my previous attempt (owing to no stone, bigger oven, less moisture, etc.) but by no means unedible. This recipe will be in rotation for a while.
I rec'd Ken Forkish's Flour, Water, Salt, Yeast as a holiday gift.
LeCruset Coquette, Glick's High Gluten Bread flour.
1st attempt at this recipe - not too shabby.
I have been excited to bake a simple rye bread since my starter had become ready to use. Also, I went to a local organic mill and stocked up an all sorts of grains, flours as well as a hard to find Puy lentil from France. I chose to do a 40% Rye with some toasted and roughly ground seeds (sunflower, flax and caraway) within. I also got to use a brotform for the first time. I will update with crumb photos, but I have a feeling I should have seen more oven spring and height from a formula such as this one. I did forget to bulk ferment an hour, so I just proofed f
