Haven't posted in a while, but need some advice, so sharing this over a number of forums for advice.
I've been finding my pan loaves are coming out tacky & sticky in the middle. I don't encounter this problem with my free-form loaves.
I had a huge bag of apricots and decided to use them in a bread. Maybe I shouldn’t have bothered. ? I remember another time using apricots and the loaves bombing.
Recipe
Makes 3 loaves
Soaker
125 g Rolled Oats
250 g Boiling Water
Dough
800 g Unbleached Flour
200 g High extraction Spelt Flour (230 g Spelt berries)
540 g Water + 50 g
22 g Salt
30 g Yogurt
250 g Levain
100 g Pecans (chopped)
Sourdough crust, 10% Whole grain, (spelt & whole wheat.)
Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.
I haven't refreshed my CLAS for almost a month, so this "bake" "forced" me to check on it. Thankfully, it's doing fine in the fridge; the pH is 3.9 after a brief warm-up in the water bath.
See my new toy?
The old one...
The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I also soaked some pearled barley overnight, and added it to the dough at 15%.
Ok, time for my weekly bake, so I thought it would be a good opportunity to up my Whole Wheat percentage to 50%. Just to make it impossible to compare at all to previous bakes, I thought I'd also do my first overnight pre-mix (a la Trevor Wilson), AND up the hydration from my usual 68% to 75%. Nothing like changing lots of variables all at once! :)
Tritordeum flour experimentation and summary.
Recall that Tritordeum is a recent grain developed in Spain these past few decades and is a hybrid of wild barley and semolina with the advantage of numerous health and sustainability benefits.
Crisp scrolls filled with layers of tahini and cinnamon. Easy and delicious. A keeper.
The experience is enhanced by listening to Giovanni Gabrieli's brass sonata - pian' e forte
Hi Fresh Loaf community,
I'm on a quest to find a recipe for an extremely healthy spelt rye sourdough bread recipe. I'm seeking your input on a recipe guideline.
