With the cooler weather I was tempted to experiment a bit with adding some dried fruit and nuts to my basic everyday sourdough loaf (with the addition of some honey). If it turned out well, I planned on upping the whole wheat percentage on a subsequent bake (next week maybe).
I'm a huge fan of porridge breads. I love the moist crumb filled with healthy and tasty grains. There are so many different combinations of grains and other ingredients you can add so it's so much fun to get creative and experiment.
Nov. 3, 2021. 66th bake.
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Nov. 1, 2021. 65th bake/batch.
64th bake. Oct. 18, 2021.
Place holder.
I’ve been making pretzel rolls for years and I’m always tinkering with my formula to make them better. Recently I started adding some butter to soften them a little and I really like the results.
This version had some fresh ground whole wheat added which bumped up the flavor. I was very happy with the taste profile on these.
I decided to get creative and used some pastry cutters I had to give them a cool look. I also used some scissor cuts for some more fun.
If you haven’t tried pretzel rolls yet, give these a try.
A good part of yesterday was spent helping my brother-in-law cut, split, and stack firewood for his winter heating. After that, I came home to clean up (and take some ibuprofen!) and make hamburger buns. Those will be used for this afternoon's Halloween gathering.
Paul
Today's bake used a small inoculation a long, slow bulk ferment. I wanted to see what kind of flavor I could build with my new starter and a little blueberry yeast water in a dough that was over 90% AP/Bread flour. I added just a little bit of whole grain for flavor and color. Wanted to get a crumb color that was a pale blonde.
Makes 1 loaf
247g AP Flour
169g Bread Flour
11g Whole Wheat Flour
11g Semola Rimicinata Flour
6g Rye Flour
6g Barley Flour
225g Water
68g Blueberry Yeast Water
9g Sea Salt
This is a Halloween candy corn themed coconut chocolate babka, as suggested by my husband. No candy corn was used in this recipe (I'm not a fan). I couldn't resist giving this a try. I think he may have been in the mood for some chocolatey goodness, and he kept nudging me along with ideas.
Hi, I just made this and it was delicious. Worth trying if you haven't yet.
Just a really pleasant flavour that permeates the loaf, along with a very light, soft, fluffy crumb. Sourdough flavour was very mild, if any.
The dough, which includes both yeast and levain, was quite active, rising at least 80% or so by the end of bulk. It expanded quite a lot while proofing too.
