This one is a 100% Whole Wheat sourdough, tips and tricks by @fullproofbaking ? ? thank you!
Sorry for trying be more creative on the photos! ?
Tartine Style Country Bread
Flours:
30g Rye Flour
60g Whole Wheat
230g Strong Bread Flour
272g Hydration
90g Starter(100% Hydration)
Made and baked last year and was posted on Instagram, I'm trying to put all my bakes on here! So! this was a loaf that is covered with lots of black sesame seeds, Flavour was okay but should have added some seeds to dough as well. That would my next experiment! So many plans!
There's been a lot of practice and failure on making these and I bet if do this again I might fail again, I'm planning on making a tutorial video on these as well.
Waiting and proofing is the hardest part on making these but with patience(a Lot) I manage to do it...
Sourdough Croissants
200g Strong Bakers Flour
Blog post in progress
As of Mix Day ( February 8)...
Deviated slightly from recipe on percentage levain and included a Semola poolish.
Levain Build, start 36 hours before mix
Poolish, 12 hours before mix
Mix target 2000 g dough for 2 batards
After making my first successful loaf earlier this week, the goal this weekend was to see if I could reproduce that first loaf using my starter directly from the refrigerator. If I could do that, it would go a long way towards building some confidence. Happy to say that I think I've got two in a row!
Woah did I get a surprise today, extra dark baguettes. Needed a boost of heat toward the end and so I activated the top elements on my bread oven. Meanwhile went to inspect my canele progress and kinda forgot about the bread. Got a bit darker than I usually shoot for. Kinda happy though- cheers alfanso - did I make proud going to the dark side ?
This is a continuation of my ongoing experimentation with my family's daily bread. I first posted about this here and with this loaf I applied some theories I had been considering regarding the development of gluten.
20% White Khorasan Sourdough with 10% Wholemeal Spelt.
Recipe for 2 medium Loaves:
490g Strong Bread Flour
140g White Khorasan
70g Wholemeal Spelt Flour
525g Water(34c deg)
140g Starter
14g Salt
2 Hours Autolyse
Add starter and rest for 30 minutes then add salt and mix.
Using slap and folds with 10 minutes rest interval until the dough is smooth and developed gluten.
5 hours Total Fermentation before pre shape. With 2 Stretch and folds(30 minutes rest intervals
I laminated a chocolate brioche dough layer at its ends.
