A friend has a walnut tree and gave me some walnuts...So when I looked at my Tartine 1 book again there was a basic recipe similar to my usual 1:4:5 with 100g WW and the rest strong white flour and 100g leaven...
So I followed the advice and toasted the walnuts in the oven which gave them an amazing flavour and surprised I had any left to bake with...
Hello friends!
It's been a (long) while since I posted, not for a lack of baking though. Just been dealing with all sorts of chaos.
I've been baking and re baking this seeded loaf trying new techniques and methods and it's been fun to see the different results. The formula hasn't changed much from my last post, except I've changed to a 100% hydration levain. I don't know if there's any real science behind it but I seem to get nicer results with a 100% levain as opposed to my usual 80% hydration.
While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!
I have Peter Reinhart’s Artisan Breads Every Day and between Ian’s posts and this book, I managed to put this one together.
Recipe
Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.
I often forget how much wonderful flavor that can add. kamut, spelt, barley, buckwheat groats, triticale berries, oats
Ian asked that I post something from my bakes (it has been ages). So, here's today’s bread, a simple pain de compagne. It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class. The other bread the students will make is pain a la ancienne.
I had some leftover purple sweet potatoes and caramelized onions so threw this bread together. I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.
Hello Everyone
Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.
Levain
20 g starter (10 g from each starter I have been keeping)
50 g white flour
50 g water
Dough
All levain
160 g white
20 g semolina
70 g whole wheat
157 g water
4 g salt
Process
Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?
Pane Tipo Altamura
Dough flour:
300g 100% Semola di grano duro (re-milled semolina)
For leaven:
I knew these would likely over-proof, but I pushed it anyway.
Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around: the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds. I added lots of extra water during the mix. It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.
I fold the dough ove\
