This is my second attempt at Norwich sourdough.
with the help from mini oven, this loaf is not as sour. and it didn't collapse when I score it but the oven spring is still not good enough. Maybe I have over proof it again.
Following kjknits recipe on English muffins it gives me an extremely slack dough which sticks everywhere. After proof thrower them onto a heated griddle, which is a bit too hot for them and most of them are burnt n one side.
I guess I would increase the amount of ap flour to make it a dough like structure or use a muffins ring to hold its shape.
But this recipe is yet one of the best English muffins I've have ever had.
Today's SD batard included about 2% toasted wheat germ as 'toadies.' These add a really nice and subtle, nutty flavour enhancer and you can definitely taste the toadies in the finish.
I baked this at 75% hydration, autolysing the flour and water over night, mixed and developed the dough as per my previous post. I baked this in the new Lodge combo cooker for 8 minutes covered @ 500F and surprisingly 12 minutes 450F convection. Next bake I will go 10 minutes covered and then judge. A pretty satisfying small loaf.
We went with another multigrain white bread this week but instead of putting ground sesame and flax seeds in it we went with the 3 P’s: pistachios, prunes and pumpkin seeds. This bread is the equivalent of 38% whole grains due to the Toadies and malts.
So I thought I would mix up a batch of Pita Bread for dinner. I put ground cardamon in the dough for a change of flavor.
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Hello,
It shouldn't matter much, but in case any of my old bread baker friends was wondering, a few months ago Floyd agreed to change my online name to Sam (my name), instead of 'gvz', which was a reference to the pink floyd track of the grand vizier's garden party in ummagumma. Anyway, I wanted to be me instead of some alias. So I am Sam. Nice to meet you. Maybe some day I will put my picture on here.
I purchased several sprouted products from here. I have made my granola recipe for almost 30 years. Reluctant to try anything new I broke out the bowls and pans and did it anyway ! What a treat. I will never use plain rolled oats again. This is the perfect texture crunchy and chewy both. A wonderful complex flavor and for some reason the coconut taste comes through more in every bite also. A win-win in my book .
I finally got around to purchasing a container of food grade lye . I had tried to find info on lye baths for bagels but there is very little out there and the percent of lye to water that was used seemed way off. I am glad that I pursued this and have some data that I hope will help others. I purchased the lye on Amazon here . Will likely last me a good long while. I used 5 grams in 1 gallon of filtered tap water. This is approx. 12-12.5 % alkalinity.
