I originally tried this bread with the 90% biga version. I struggled with lumpy dough like others did and couldn't get them all out. Even with the lumps, my sister-in-law really liked the bread, and she asked for it again this week.
Let's get the obvious out of the way... My first attempt at decorative scoring is, well, let's say rudimentary at best. Still a lot to learn on that! :-)
Hi all
When my starter peaks but I'm not ready to mix my dough yet, can I put the starter in the fridge for about 8-10 hrs then mix my dough? Will I have to bring it back to room temp before I mix?
thanks
LL
Hansjoakim was a regular contributor to thefreshloaf for a long time, He was a physics graduate student at the time, as I recall, and an amazingly adventurous and talented chef and baker. In September, 2009 he posted what he called his "favorite 70% rye." I asked him for the formula and baked it myself a week later. It was easy to see why it was a favorite. It was an easy dough to handle for a 70% rye, and it was delicious to eat.
Hi,
I find that most sandwich bread recipes include, butter or oil. I would like to find a good basic recipe for sandwich bread that does not include butter or oil. I need to bake a lot of sandwich bread and I am looking to minimize ingredients. Any suggestions?
I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.
For the topping I used some “The Works” Bread Topping from KAF which to be honest is a bit strong. It has a bunch of different seeds, garlic, onion, paprika, tumeric and sea salt and spices.
Further explorations in porridge loaves. I'm currently out of interesting flours, so it seemed a good time to try something new in the porridge category. Oats are pretty much always at hand.
Spec.'s: (I think)
350g bread flour
75g white spelt
25g peanut flour
338g water (~75% hydration)
~1tbsp salt
---------------
180g quick oat porridge with ~tbsp lavender a dash of salt and a glug of cane syrup
Still working away at my panettone here in the VT wilderness. I've adopted a consistent twice-daily feeding process for my Lievito Madre, and have made other adjustments in dough handling, pH measurements, proofing temperature, and baking process.
I am now seeing significantly more alveolation in the loaves, so apparently all of these things are contributing factors.
This is the Candied Strawberry Chocolate Caramel panettone. Here is a side-by-side with my bake of two weeks ago, the new bake is the top row:
This has been a long time coming but a couple of weeks ago I finally got around to making a 50% Emmer loaf (thanks to Ted’s prompting 😊). It’s been a crazy few weeks getting everything sorted for a much awaited trip back to Europe to visit family. so to bread…
Bread flour 210 g (49.5%)
Malted four 2 g (0.5%)
Emmer 212 g (50%)
water 305 g (72%)
salt 8 g (1.8%)
Levain refreshed and left over night to ripen - I used 133 g 100% hydration starter (part of total dough weights above)
Latest gluten nebula discovery by JWST in my kitchen :-D
A new member’s here to join the ‘lyse’ family. Autolyse, fermentolyse, saltolyse and now sourlyse. All recipe’s flour, water and sourwort (up to 30% baker’s percentage) roughly incorporated together and left in the fridge (4C) for 18-24hours. The acidity of sourwort and cold environment guarantee there’ll be very small chance of any unwanted spontaneous activity to occur. The sourlysed dough is then left at ambient temp for 3-4hours to warm up and standard steps followed till bake.
