When I was in Germany I decided to do this bread when I am back home and was waiting for Maurizio to post the formula...
https://www.theperfectloaf.com/ciabatta-bread-recipe/
Hello friends!
This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites.
Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...
The formula for the toasted oats SD is pretty much the same as the last version I posted here.
I loved the bread from last week so I decided to redo it taking out the olives, sun dried tomatoes and rosemary and do a simple loaf with black sesame seeds. This was also my opportunity to try to improve the oven spring. To do this, I halved the prefermented flour in the levain and also shortened the bulk and retardation times.
Recipe
Makes 3 loaves
632 g of unbleached flour
194 g of durum semolina
60 g of soft wheat berries
This is a simple bread to make and for rising involves only instant dry yeast (i.e., no sourdough starter). My reasons for posting this in such detail are threefold. First, perhaps a new baker might like to see what each step looks like. (My bias I suppose -- photos helped me see whether I was on track when I was new to this craft.) Second, experienced bakers who want a break from sourdough starter breads might be interested. Third, this is a tasty bread and is very fast to make. (For those used to long periods of waiting for sourdough stages to pass, thi
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Haven't baked in forever.
House temp 74F
All water from fridge 66F
Flours:KAF Bread and KAF WWW
Finished weight 695g approx 24oz
Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.
9pm-premix into fridge
Here is the combo black rice ground into flour
Fantastic oven spring. Followed my 1-2-3 tripled it so 300-600-900. Added some extra water along the way to enhance the feel of the dough. There is 100g of apple yeast water as part of the liquid. I had some barley grains so I used 50g of those and 100g of fresh milled rye with 150g Red Fife and the rest Arrowhead Mills Unbleached. Dough was laminated 3x and I only let it room temp proof till it was about 50%. Same as last time I shortened the bulk proof due to the YW.
The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the energy to overcome my dog days' laziness and write a new post.
What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But for sourdough or other hearty breads there's only one option: grind, toast, and re-bake!
If I hadn't just read about Tangzhong, what would I have thought about the bulgur that I cooked and pureed? I had to keep adding more and more water, until I had 4x the weight of the bulgur in there, and the consistency of wallpaper paste. I kept adding more because I hadn't realized what I had been making. You probably already know this, but bulgur is already cooked, a.k.a. already gelatinized. I'm not sure why anyone would want an overly complicated way of creating a tangzhong with a wheaty taste.
