I am about halfway with my earth oven being built from Kiko Denzer's book. I also have the Alan Scott book, but decided on an earth oven as the reuse of material appeals to me. Many friends are highly sceptical about building with clay.
Hey All,
Just wanted to share with my my bake from last night. Pain au Sarrasin, or Buckwheat Bread. I think they turned out pretty nice. I'll use slightly less salt next time, but I'm pretty happy with the result. Enjoy!
Tim
Ingredients:
600g - AP
250g - BF
100g - Organic Buckwheat Groats (freshly milled)
50g - Organic Rye Berries (freshly milled)
This is the first time I ever use Bread flour, i'll admit. Organic dover farm's Wtrong whole meal flour (Made of Red Hard Spring Wheat) With 12.6% Protein.
I've made old-fashioned ginger beer, and root beer using champagne yeast, but I'd never heard of bacterially fermented soda. Does anyone on the TFL make it? If so, can you point me at your favorite websites, or recipes. I want to try this, especially when peaches from our northern neighbor, Georgia, ripen.
David G.
A few of you may recall a short thread I posted last week describing, with photos, the difference between upward oven spring, and overall expansiion of two loaves made from the same batch of dough, baked coincedentally, wherein the only differences were the slashing patterns used, the loaves positions on the baking stone, and one loaf was loaded approximately one minute, or less after the first.
I've been seeing some comments about Hamelman's Multigrain SD with a rye SD starter and how good it is. I think I've gone past this recipe in the book a few times because of the high % of high protein flour. I decided to bake it today but with a lot of changes. Cut home formula in half
1.Replaced all high protein flour with whole wheat flour +4tbsps of vital wheat gluten
2. Replaced sunflower seeds with millet
3. Replaced rye chops with rye berries (I just haven't found rye chops anywhere and don't have a mill yet)
As the girlfriend is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD treatment with my Rye starter.
Never been to a bread festival so I drove 400 miles to Asheville Friday night. Its actually 350 miles away, but I took a wrong turn around Lynchburg's new bypass, and went 25 miles before I realized I was on an unfamiliar road. I went there really to see the Peter Reinhart demonstration and almost couldn't get a ticket, even though I got to the festival a half hour before it started. The price of a ticket was to buy a loaf of bread from an artisan, and you would receive one free. The maker of my bread didn't have any, but searched the whole place and found me one.&nb
I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.
