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             So this week was fun. This bread is a wonderful sweet and chewy treat I kept the date almost whole so you get big pieces in every slice.Things are going well. I never thought that this kind of bread production could be done in these time constraints. That being said next year will be different. There are big changes happening to the market this winter and I will have more space and time to produce even better bread. I hope to have the time to devote a full day to these breads.

I wanted to do a brown sourdough loaf with beer in it. So I took a bottle of "Duvel", a Flemish beer with 8,5 vol% alcohol (330 ml)."Duivel" or "Duvel" means Satan in Dutch.

For a batard and a smaller boule I needed about 1750 grams of dough.

11% whole rye flour
60% whole wheat flour
29% wheat flour
2% salt
70% liquid (which ended up being almost 1:1 beer:water)

I’ve been skeptical about the performance of Atta flour in hearth breads. Atta flour is a high extraction Indian stone ground flour used for chapati flat breads. Last week, I picked up a 2 kg bag of the flour from a store, and decided to give it a try in a Miche. I’ve baked the recipe Pointe-à-Callière from Hamleman’s book numerous times before using my home made high extraction flour, so I thought it would be fitting to try Atta flour in Hamelman’s Miche and compare the results.

We were going to make a multi-grain challah but, at the last minute, decided to do a more typical one.  It is white bread with saffron, honey, sugar, egg and oil.  Pretty standard except the honey sugar egg and oil are a little less than the standard traditional challah - if there is such a thing.

To celebrate the Jewish New Year, 5774, I baked ITJB's Honey Whole Wheat Challah in a round braid, as is traditional for Rosh Hashana.  Wishing everyone a very happy, healthy, sweet, peaceful, and prosperous New Year! 

In the first photo you can see the indentations from my "poke" test to be sure it was ready for the oven.  I didn't use any seeds because my kids prefer their Challah plain.

Sjadad

Ken Forkish's “Pain au Levain” and “Overnight Country Brown”

September 2, 2013

I continued my test baking of the formulas in Ken Forkish's Flour Water Salt Yeast last weekend. I baked two new (to me) formulas. One calls for an overnight bulk fermentation and the other for overnight cold retardation of the shaped loaves.