For those who have never tasted Morbier cheese, it’s a kind of cheese that turns very chewy when melted. Moreover, its taste is so lactic that it resembles yogurt a lot.
Arugula & Morbier Cheese SD with 30% Sprouted Kamut
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
Hubby has been asking for a light rye so I checked out my fridge and found some rye flakes that had been there for a while. I also have 25 lbs of rye berries at my disposal so this what I came up with after searching the web and several bread books including Tartine 3.
Recipe
Makes 3 loaves
Sprouts
60 g rye berries
Porridge
56 g rye flakes
112 g water
30 g yogurt
Main dough
100 g sifted Rye flour (120 g Rye berries)
This is the latest iteration of the bread I have been making for her of late. I’ve got her hooked as long as the sourdough bread looks like a loaf, tastes good and has some whole grains in it and she doesn’t have to make it of course?
Well to start with there are only 2 of them and there should be 3 of them
Freshly milled coarse rye meal.
Thanks to Brad's reminder, I saved a few hundred bucks because there's no need to buy another mill.
I am using organic rye seed to mill my own rye flour. The bread turned out to be a huge favorite over Thanksgiving and Christmas holidays. The only issue I had was that there was almost no rye taste to the bread. Even though every last crumb was eaten with gusto by the whole family, and people were left looking for more bread, both my father and myself expect a very strong rye taste when it comes to rye bread; otherwise I may as well make plain sourdogh white and or whole wheat bread. How do I impart a stronger rye taste? My recipe is as follows:
Sharing is caring. So for one of my holiday gifts this year, I made some bread gifts for my family.
Still very much liking Wendy (Lazy Loafer)'s 1:2.8:4 formula, I've been trying to come up with a way to bake during the week, and I think we're getting close.
These are a 50/50 mix of T65/T110 (I believe T110 is roughly equivalent to first-clear flour), with 150g of rolled-grain scald (1:2 flakes:water) and a small handful of miscellaneous seeds (poppy and fennel, mostly). And some improvised bread spice.
Day 1 (very) late: Made the first stage of the levain, left it to ferment at room temperature until morning. Made the scald.
Leftover brandy from all those festive season plum puddings and cake. So I decided to make Sweetened Brandy Buns for brekky in the new year. Not nearly as sweet as I expected. It is quite good with something more savoury, butter and a gentle cheese like a gouda. From The Handmade Loaf by Dan Lepard.
Came across this bread on Instagram posted by "fullproofbaking" - Milk & butter oat porridge sourdough. I have attempted to follow her recipe, scaling it to make two loaves. I tried to keep bakers percent as close as possible. This was baked on 31st December 2018.
29/12/18: Refresh starter and convert offshoot to 100% hydration
30/12/18:
8 am build levain – I needed 129 g 100% hydration
