After bookmarking it more than a year ago, last weekend I finally got round to making Karin's Saatenbrot. It turned out really good and was made extra special by the freshly ground bread spices which I roasted and ground up. Not everyone in the family liked it, though. They thought it too heavy and too strongly flavoured.
I'm having a good time baking my way through "Bread" by Jeffrey Hamelman. Here are three Hamelman formulas I tried recently.
It all started off with tasso, potato and egg breakfast burrito smothered in red sauce with cheese.
Then it took nearly the whole day to get dinner ready to go.
The rice looked god br=efire being cooked. The pinto, purano & black bean refried looked fine before mashing.
A bit of catch up today on some Spring baking, starting with Irish soda bread for St. Patrick's day. The recipe couldn't be easier (especially when compared to all the levain breads I play around with these days), and is a family favorite every St. Patrick's, and this recipe is one I picked up from Elise Bauer's great blog some years ago. (I like the added raisins).
There's not a lot to say, really, but the picture doesn't show the whole story, so I suppose I'll have to explain.
What you see above is a new rendition of Hamelman's Challah recipe, altered a bit. There's milk where there should be water, and butter in place of oil, honey instead of sugar, and a small amount of whole wheat flour, just for a little somethin'.
It's not what makes this bread significant, though. Nor the weaving of four strands of dough together, which went well enough for not having done it for so long.
I put my new grain mill to work this weekend. The first thing I did was bake the teaching loaf in Reinhart's Whole Grain Breads book. Note, the master formula is not error free. Under ingredients and method he states to use all of the soaker, and then states use all of the soaker (or biga) when he should have said starter (or biga). See, I read these things, Peter!
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 725.81 | Wheat flours, bread, unenriched | 90.00% |
| 80.65 | Wheat flour, whole-grain | 10.00% |
| 548.39 | Water, tap, drinking | 68.00% |
| 16.13 | Salt, table | 2.00% |
| 8.06 | Leavening agents, yeast, baker's, active dry | 1.00% |
| 120.97 | Apples, dried, sulfured, | |
There is a traditional type of test question in medicine called “visual diagnosis.” The student is shown a photo - it might be of a whole person, a face or just a piece of skin with a rash - and asked to make a diagnosis. The last time I took a test like that was for board certification in Pediatrics. That was in 1977, and I can still remember most of the photos I was shown - a young girl with an inguinal hernia, a teenage boy’s feet (They were flat.), a rash (Scabies), a child with a rare genetic condition (Progeria). I think there were a couple more.
Here is the same recipe as the boule but using a KA pullman pan. It is slightly sour with millet and sunflower seeds. Used reduced amount of honey,home ground WW and my sourdough. Both the WW and the sourdough are fermented overnight and than mixed together. PR's Whole Grain Breads provides calorie info for each recipe.
PR's Whole Grain Breads suggests making in loaf pan or as a boule. Increased recipe size by 13%, used sourdough and fermented both ( freshly milled WW with water and salt and my sourdough starter) overnight. Best toasting bread especially with added millet and sunflower seeds - 4 ounces.
