Greeting - been a little while since I posted thanks to being busier than normal but thought I'd drop a snap of a mixed bake - bread and croissants. This sure does challenge your timing skills and this time ended up with really nice crumb on the baguettes but a little overproofed croissants - no big deal - still pretty edible.
I do not have much time now to post and have fun in this wonderful community as before because of my classes and training so I am shaking up the format of my posts. :) Before, they are super wordy but now I will keep them short and sweet with maybe just a few pictures.
Quite a while ago, I had saved a number of recipes that CedarMountain had posted and I was looking for inspiration when I came across this one in my recipe app. It sounded intriguing with using a sprouted rye berry, ground toasted millet and flax porridge.
Recipe:
Makes 3 loaves
210 g rye berries divided into 100 g and 110 g portions
110 g spelt berries
110 g red fife berries
770 g unbleached flour
700 g water (main dough)
50 g flax seeds
60 g millet
Hi bakers!
Today I want to share with you a completely new experiment of mine, a loaf that was in my mind for a long time but I have never had the opportunity to bake it.
I tried to create a formula for a slightly sweet bread but I was so scared because of the sugar I had to add: will it speed up the fermentation process? will it ruin the texture of the final result? Those two questions were all I could think of.
Hi bakers!
Today I want to share with you my first experience with a loaf made with the "sift and scald" method; here it is the recipe:
150gr whole wheat flour (you have to sift it 12 hours before starting to mix the other ingredients, the bran that remains has to be soaked in 75gr of scalding water 12 hours)
350gr white bread flour
350gr water
10gr salt
100gr leaven (I made mine with 20gr starter, 40gr white bread flour and 40gr water and let it sit overnight)
Lucy was feeling pretty good this week and spent some time coming up with this bread. She got back to her roots with a 50% whole grain bread where half the whole grains were sprouted. The 6 grains she used were red and white wheat, Kamut, spelt, rye and oat.
Well, thought I give this one a go as I was visiting friends today and they so far have eaten a lot of Champlains!!
variation on breadtopia formula with changes as outlined below....ha, ha there is method to my madness or not.....
https://breadtopia.com/kamut-sourdough-bread/
40% Kamut/Khorasan loaf with :
The basic ingredients for good bread - flour, salt, water, yeast - are simple yet can produce such a wonderful variety of breads with complex flavours, crumb textures, crusts. Sometimes in my tinkering and experimenting I need to remind myself that bread made just with these basic ingredients can be really good bread! So with that in mind, today's bake focused on the basics - good grain, salt, water and yeast.
Cracked Grain Porridge Sourdough Bread
After a few not-so-successful bake, I decided to cheer myself up with a loaf of golden sourdough bread. To be exact, it’s quintuple (aka five times) positive energy sourdough. So how does it add up to five? I’ll count it for you.
Cornmeal
Masa harina
Turmeric
Golden tea leaves
Toasted white sesame seeds
See? I didn’t lie to you!
