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No knead fresh milled whole wheat sandwich bread

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justkeepswimming on 24 Jul 2021 at 16:07
Not sure why my paragraph breaks aren't working today.... Might be something related to creating this post on my laptop instead of my phone? Apologies in advance....  This bake was inspired by idaveindy. I had read in one of his past threads about Steve Gamelin's no knead bread approach. I had never heard of him and on a whim decided to look into it. In part, because my 92 y.o. mother in law loves fresh bread, but can't handle all the kneading, etc. I ended up watching a bunch of what he has on you tube. By far, Mr.

100% Whole Wheat Sandwich Loaf - Debra Wink

gavinc on 21 Jul 2021 at 00:07

Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted.

long bulk fermentation with fresh yeast

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yozzause on 20 Jul 2021 at 15:45
Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour.

Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza

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Benito on 19 Jul 2021 at 14:14

One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza.  Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.

The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.

 

For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed

 

433 g bread flour

pH guided dough development and baking decisions

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Benito on 18 Jul 2021 at 13:07

You may know that I have recently started using a new pH meter, the Hanna bread and dough meter.  I have wanted for some time to use pH to help guide decisions during dough development including when to start cold retard.  My interest really peaked when I was trying to bake a decent 100% whole red fife sourdough loaf and ran into issues including gluten breakdown.  So I am now first trying to discover what the ideal pH is to shape ending bulk fermentation and when to start cold retard.

 

Cranberry Feta with Toasted Sunflower Seeds Sourdough

Profile picture for user Danni3ll3
Danni3ll3 on 18 Jul 2021 at 05:49

 

 

My starter is back to its old self! Love the oven spring I got on these. 

 

Recipe

 

Makes 3 loaves

 

Add ins:

150 g dried cranberries

75 g crumbled feta

60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)

 

Main dough:

700 g Strong Bakers Unbleached Flour

200 g freshly milled Spelt flour 

100 g freshly milled Durum flour 

700 g filtered water 

20 g pink Himalayan salt

30 g yogurt

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