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Last week, I have been milling my Turkish wheat berries (don’t quite know the type-probably ordinary winter wheat, but definitely not red) using my trusty Hawos easy mill, and noticed that during the first phase of my intermediary milling (coarse), I found tiny bran particles along with the middlings . I decided to try a labor intensive method of separating the bran from the other particles. Bran weighs less than the coarse endosperm particles, so I used a hair drier to blow air through the coarse mixture while stirring it.
... Continued from the previous post - Chalala's Felton Miche - Wood-fired baking for a food festival - Part 1
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One of my thoughts in purchasing a Brød & Taylor Folding Proofer was that I would be able to make Three-Stage Detmolder rye breads with more precise temperature control than I could otherwise achieve. After using this device for fermenting other starters, fermenting doughs and proofing loaves over the past couple of months, I my first rye by the three-stage Detmolder method employing the Folding Proofer this weekend.
I hadn’t made Hamelman’s Pain au Levain with Whole Wheat for a while. I remember that bread as one of the best I’ve ever made. I made up the levain last night, and mixed the dough this morning, and then went to the grocery. There, I began to crave cheese bread. So I bought some nice dry, sharp Asiago.
This recipe comes courtesy of David Snyder who posted his adaptation here.
I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good. The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.
It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
