This one is similar to the ones we have made of late for the lovely wife except it wasn’t made in a pan. Other differences were that the levain was made with home milled whole; rye, red and white what and oat groats as a single stage and the levain was retarded for 24 hours after it doubled.
I baked a half batch of bagels this morning following Peter Reinhart's recipe fro "Artisan Breads Every Day." Boy did they ever turn out good! I should have made a full batch. It was my first time attempting bagels and this recipe will definitely be a regular in my baking rotation.
I enjoyed my first home baked bagel for a late breakfast with cream cheese. Now I need to go out and find some lox!
Happy baking! Ski
I have been milling my own flour on a blender which is coarser than commercial flour. Following the suggestion from Dabrownman, Danni and others, I have sifted the flour and used the bran and large bits to build up the levain. First I soaked the bran for 2 days and left in the fridge to soften up before building the levain.
I do not have precise measurements, but the approximate quantities are:
Levain
25 g bran
30 g starter
30 g bread flour
80 g water
Dough
110 g fresh milled flour (whole wheat + rye)
I recently took out Martin Philip's Breaking Bread from the library, and this is the first recipe I've tried from it. It's 50% whole wheat (home milled), and has oats, millet, and sunflower seeds. It was a tasty loaf. My short list of recipes to try next from the book are his boiled cider rye bread, beekeeper's pain de mie, and Irish levain. Has anybody tried anything from this book yet?
Hi everyone, I have been sourdoughing for years, after looking at commercially available small flour mills for a long time and seeing the downfalls and cost of everything I found I decided to build my own 300mm stone ground mill. I am now looking for ancient wheat grains that I can mill and make bread. Does anyone know where I can aquire this. Hopefully direct from farmer I am looking at 100kg for a start. Thank you in advance
~25% whole wheat sourdough with the last of frozen homemade tomato sauce from the summer to welcome back wifey from a meditation retreat
The Lucy is u to her latest lay hack that puts her other lazy hack's like NMNF starter to shame. This time she didn't even make any dough at all and claimed victory, No smoked meats or veggies either but at least she got pepperonis on some of them this time.
Having successfully followed Abe's advice and restricted the cold retard to just the bulk fermentation, the next step seemed to figure out the best way to score for optimal rise/bloom/oven spring.
This was basically a rerun of the previous bake, except that the add-ins were ground dried clementine peel and poppy seeds, as well as the multi-grain scald.
I started off by blowing the pre-shape, rolled them into logs, rather than boules, which was my intent.
