Here isJob;s Challenge Post - http://www.thefreshloaf.com/node/49867/no-oven-bread-day-december-16-2016
Pretty much the same recipe as my first bake, except for rye instead of whole wheat and no honey.
I'm never trusting non nonstick pans again, but it tastes great.
A trip down to that fabulous Italian grocery store, Laurenzo's, a week ago to pick up more durum flour. 20 lbs. in three buckets, because a 50 lb. bag is just way out of my league.
The owner asked if I was making pasta. No, bread. After some shop talk and few snapshots, he said that his dad would love some of the sesame semolina. Could I bake some for him? Why, yes. And I added an olive levain to boot, just for fun.
Levain
40g starter
40g AP flour
40g bread flour
80g water
Dough
350g bread flour
122g AP flour
340g water
9g salt
184g levain
25g honey
Method
Mix levain and set in warm place for 6 hours
Mix flour and water 2 hours before levain is done
Mix everything
Slap and fold (I gave up half way through so the gluten wasn't well developed)
Set in oiled bowl and rest 30 min, then stretch and fold
Repeat 30 min rest then stretch and fold, 3 more times
No Knead Spelt and Rye Bread (77% hydration)
Poolish:
Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.
Dough mix:
Made with 80% white wheat and 20% Einkorn both fresh ground and chia seeds. It is leavened with a combo of sourdough and yeast water. One of the best loaves made lately, of course they all are my new favorite at the moment
well for once I am a bit early. I was rebuilding my starter yesterday and thouhgt "there is enough to build a levain for Pal's challenge" so I did.
Spiced English Muffins.
never made these but loved the ones I bought a few years ago. So I used Wild Yeast's recipe and added cinamon and raisins.
Sponge
110 g 100% hydration starter (made at 2 pm)
160 g flour
100 g whole wheat flour
276 g low fat milk
mixed at 8 pm and left on bench overnight.
this morning at 8 am added
75 g flour
3/4 tspn salt
1 tspn baking soda
Well, I am chuffed. I've been working on version of 'beer' bread that has all kinds of good things in it. I've been inspired by several people (Cedar Mountain, danni3ll3, dabrownman among others) and was also spurred to action by a happy little relationship. My regular beer bread is mostly white flour with a poolish starter made from my husband's pilsner-style beer. The place where he gets his beer making supplies (has been for about 30 years) asked if he could bring in some bread to see if they could sell it, and that worked out well.
