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Not exactly sure why, possibly Benny’s latest poppy seed eye popper or possibly Passi(io)nate Tom’s explorations, but I got inspired to revive an old family favorite that’s gone missing since I dove into baking with sourdough. For most of our boys’ childhood, my darling wife made bread 2-3 times a week. Her quest to increase whole grain consumption eventually yielded  an awfully good loaf starring whole wheat flour, bulgur wheat (wheat berries just wouldn’t cooperate), wheat bran, raisins, rolled oats and nuts.

Well, there’s nothing like taking your dough out of the proofer to do a S&F and then forgetting to put it back in to proof!!

Thanks to my senior moment and the need to go to bed, I put the dough in the fridge overnight to finish bulk. Naturally, it went from a targeted 50% rise to around 90%.

The dough was definitely over-proofed, but after shaping and refrigerating for around 10 hours before baking, it still came out pretty good. I used whole eggs in this one purposely so the crumb was a little drier than with just egg yolks as intended.

Well hello, bee-cheese!!! Welcome to this season's finale of my viennoiserie trials!🔥🔥

Oh my god. This was the most labor intensive viennoiserie makeup I've ever done. The lamination and make up were 5 hours process, and I rolled once every 20 minutes! hahah! Worth it!

This time I didn't take inspiration from traditional bakes or dishes. I just wanted to showcase local herbs and spice. Funny thing, if not for English translations, I will never associate lemongrass and lime-basil with lemon lol.

I would like to introduce you to a new gluten free  flour with a chocolatey cinnamon aroma  and flavor that is 45% sugar, 25 % fiber, 11 % protein, <2% unsaturated fat, with 125 flavor/aroma volatiles and a high concentration of poly polyphenols (1400 mg/100 g) that prevents seed oils in wheat and chia flour from going rancid.

As you can see in the link below Chef Rick Bayless uses mesquite flour in delicious chocolate cakes.

Today's bake:   EINKORN BROT +

Source:   Created by the Bialys and Farmers Market Breads Class - BBGA

Notes: 

•  From  TDW:800gr - 1 Pan(s)   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM  
• To  TDW:2987gr - 2 Pans   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM & 1 Pan   Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM

Substitutions: 

I found a few of my saved packets. I used to make these particular recipes a lot. I made the Pumpernickel so often that I wrote it out and had tossed the packet because it had fallen apart. 1977-78. 

Two functional bakes to fit into the routine and needs of the family.

Today's bake:   Big and Bubbly Focaccia

Source:   https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe

Notes: 

• I ground 5 g of dried rosemary that was included in the dough and added some fresh rosemary sprigs to top.
• I resized the dough for 2 larger pans: 

From  TDW:705gr   Pan Size: 9x9x2 In / 22.86x22.86x5.08 CM  

It was more or less a "freestyle" recipe, a spontaneous decision to bake with flaxseeds.

80% white flour

5% spelt flour

15% whole wheat flour

25% whole rye sourdough

100% hydration

15% flaxseeds (soaked in the water the night before)

The flaxseeds are pretty "thirsty", the dough felt more like 70%-75% hydration