The incredibly hot and humid weather has not deterred me from a hot oven. And for some reason a stressful week becomes less stressful when I have bakes planned intermittently.
To Mariana, my guiding angel
Hello friends!
This weekend, I tried to make my toasted oat SD using spelt instead of whole wheat, I’ve never used spelt before, so I don’t really know what the rules are. All I know is what I’ve read here, so feel free to give your feedback.
There were plenty of chocolate sourdough posts recently. I was a bit hesitant in baking my own because, you know, the idea of chocolate bread is just a bit…boring… Cherries, raisins, cranberries, hazelnuts, coffee and not much else. It’s also conventional to pair chocolate with rye or spelt flour. Really, there’s not much creativity to speak of.
Hi There,
I am glad to share with you my latest baking experience.
I have tried to revise a bread recipe from my own country, Sardinia. In particular the Ricotta Cheese Rolls. Spelt is not so popular in Sardinia but I fell in love with this flour hence could not resist to try to make my Spelt Ricotta Cheese Sourdough Rolls :)
I finally had a chance to use the blue pea flowers I bought a month or so ago after seeing several people on the Facebook bread groups as well as here recently post their versions. Naturally I had to try and put my own spin on it.
It’s been a while since some strong-flavoured bread came out from my oven. I decided it’s the time for the comeback of my most-loved bread type.
Smoked Chipotle Onion and Parmesan Sourdough
Dough flour (all freshly milled):
120g 40% Whole white wheat flour
90g 30% Whole spelt flour
A week or so ago Ru posted her seeded sourdough, and I felt inspired to give the recipe a try.
The recipe is unusual for me in that with the sole exception of nine grams of salt there are no additional ingredients on the second day. No more flour. Not even any new water.
At 90% hydration, dough was quite tacky to shape. I thought it was well fermented and expected some elasticity but no such luck.... scoring was ok but couldn’t go deep at all. Quite disappointed to see a muffin top but the crumb was so nice... perfect for my 88 year old mom’s weak teeth. It was very soft and spongy like. I incorporated natto and black sesame seeds at the second stretch and fold and did lamination expecting huge holes...
