....and getting brave enough to post my progress. This is a no knead yeast recipe. 50% KAF AP, 50% home milled hard red winter wheat, 76% hydration. Progress!
I'm starting to feel comfortable enough with the basics to want to get into the sourdough world. Onward!
Now to figure out how to add the crumb shot.
Edit: even figured out how to add photos! I had better quit for the day while I'm ahead. ?
Russian bread, not an old GOST recipe, but rus brot reverse engineered it from the ingredient list: https://youtu.be/1Vwf3TzPTYU
Original formula: https://fgbc.dk/1696
Here is the formula, using a mix of light and whole rye flour available to me, instead of medium rye: https://fgbc.dk/1667
I ran out of bread (taking a break over the holidays) and needed a loaf to go with soup so I was looking for something simple. I love Spelt with porridge so this was it.
Recipe
Makes 3 loaves
Porridge
100 g large rolled oats
200 g water
45 g honey
40 g butter
Dough
700 g strong bakers unbleached flour
300 g freshly milled wholegrain Spelt flour
50 g freshly ground flax seeds
700 g water
23 g salt
30 g yogurt
Having returned from holiday with a spare pre-mixed Ziploc bag of Abe’s VSSD loaf ingredients, I decided to use them with Anis Bouabsa’s baguette method to see what they produced. Main changes were upping VSSD’s hydration to +78% and, as the baguette’s 24-hour retard method yielded no dough expansion, I added a further 12-hour, overnight ferment at room temperature (the norm for VSSD), which only offered a meagre ~10% increase in volume. The VSSD stiff starter was about 3 weeks old.
This is Hamelman’s Five-Grain Levain. I used the same grains as per the formula; cracked rye, flaxseeds (sold here as linseed), Sunflower seeds and oats. I made the cracked rye by milling the rye very coarsely, then sifting with a 40# mesh sieve.
I recalculated for a 750-gram dough (to suit my banneton) and have included the formula below.
I mixed the final build of the levain about 5 pm the day before and made the soaker at the same time. The levain and at its peak by 7 am the next morning.
In order to bring out much more miso flavour I used my red miso and increased it to 10%.
Total Flour 494 g
Bread Flour 88.5% 437 g
Whole Wheat 11.5% 57 g all in levain
Total Water 387.5 g 78.5% hydration
Levain 115 g
Miso 49 g 10%
Salt 7.5 g
Overnight Levain build 1:6:6
