Only managed 6 buns as i had to hand crank 100g whole wheat berries.
100g Bread Flour
100g Fresh ground whole wheat
1/2 tsp yeast
2 tbsp brown sugar
3/4 tbsp butter
1/3 tsp salt
1/2 cup water
Tangzhong (10g bread flour, 50g water)
180c convection oven for 18 minutes
I've been meaning to start a blog ever since I registered here, but life has got in the way. It's not as if I haven't been baking. Barring a break over Christmas, I have (it's a curious thing that, while the festive season sends many people into a frenzy of baking and cooking, it seems to have the opposite effect on me - I want a break!).
used my new rye starter which is 8 days old.
preferment
120g 100% hydration rye starter
30g rye
30g BF
60g water
as I mistakenly used too much starter I prefermented this for only 6 hours
final dough
300g BF
60g rye
8g salt
all of the preferment
190g water (160g part 1, 30g part 2)
walnuts and soaked raisins
autolyse 45 mins then in went the salt and the remaining water
I guess this isn’t technically a white bread but is about as close a Lucy gets to one at 23% whole grain with all the whole grains sprouted, dried and milled at home. This one was a little bit different with the hydration reduced to 73% making for a much less sloppy dough than usual.
Howdy ... I haven't posted in awhile, although I've still been baking, focusing on using Reinhart's BBA basic sourdough recipe (20.25oz flour, 10.2 oz starter, .50 oz salt, and 15.2 oz water). For Christmas I received 2 cane brotforms and so I've moved from batards to boules (although I did also get a linen towel that I plan on using as a couche for batards in the future).
Adoro la Farina di Frumento Integrale e il Lievito Madre. Una metodica attenta nella sua lavorazione, ci regala prodotti dal gusto e dalla consistenza straordinari.
Adoro affondare le mani nel sacco della Farina per poter percepire quella impalpabile e setosa consistenza, resa un po' grossolana dalla crusca del chicco.
Adoro impastarla, lentamente, senza stressarla per assecondare la sua idratazione e la sua elasticità.
Adoro la magia dell'impasto che lievita e comprendere le leggi della fisica e della chimica.
Nothing really special or adventurous here. Baked some seeded loaves and kept one for some cheese that I thought would be a perfect pairing (it was). As I sat down in the sunshine and took the first slice, I decided to take a picture to share or at least to serve a record for myself.
Since discovering the wonderful challenge of sourdough, I've experimented with a wide range of levain percentages, fermentation times, proof times, etc.
Most of the sources I've read have warned against too-high-hopes for sourdough ovenspring. Sometimes, a baker just wants to see that sourdough CAN really get a rise.
Also holes. Hammelman's whole wheat Levain, with a bit of spelt extricated from the depths of the freezer.
I am a Chinese ,and I just arrived in America last month to accompany my husband who studys further in NY.Before I went abroad,I have been interested in bakery and tried to do some cakes and breads. In Shanghai ,I was busy finishing my study so that there weren't much time for me to realize my hobby.Meanwhile,some ingredients are unavailable in shanghai. I'm glad that I have a better condition for bakery now.
