This week I baked 2 new loaves, both multigrain.
One is Mark Sinclair's Multigrain, nearly 50% WW + multigrain soaker. Very good!
The other is, 60/40 Farro Spezzato by Mike Zakowski, with 10% cracked wheat (I didn't have cracked spelt).
Very happy with both, especially for so much WW.
Husband says the 60/40 may be favorite so far :)
ML
Been AWOL, as lost bready mojo for a bit…:(
Yumminess!!
When Karin posted her Aroma Bread, I promptly added it to my bucket list. This was one bread that I had to try out. With my family putting an embargo on nuts, seeds & grains in bread, I had to put it on hold.
After my previous sourdough loaf that I baked in a pot came out so pretty, I went out and picked up another cheap enamel pot so I could use this technique with two loaves at a time.
This technique works well for me and is unlikely to damage the oven in the apartment we are renting.
We were out of white bread again and with Lucy in the middle of her rye bread experiments, it didn’t look like we would get a chance to make one either. But we built the rye levain for her and at the same time a whole wheat one for this bread and a YW one for some possible pizza - possibly tomorrow or Sunday. Saturday is out since we are off to Tucson to finish moving my daughter back home.
It is hard to keep up on the forum lately. So many innovative techniques being used . I decided to combine several things that I have wanted to try . So far noone else has done this particular set of combinations so hopefully it will be informative. First I made a sourdough focaccia. I used my kefir whey for all of the liquid. I added some sun dried tomatoes and topped with dried orgeano and New Orleans olive salad from our favorite place Central Grocery. It was wonderful. The crust top and bottom was crisp and browned...oweing in part to the black steel pan .
Sourdough honey whole wheat multi-grain ciabatta rolls and boule
May 11, 2013
After last week's San Francisco-style Sourdough with 30% whole wheat, I considered a number of modifications of the formula. The leading candidates were 1) increasing the whole wheat to 50%; 2) adding some honey or other sweetener; 3) adding a mixed grain/seed soaker. In the background but not very far back was my wife's request that I make her some soft sandwich rolls that were low profile. When she gets a rather spherical roll, she cuts a horizontal section out of the middle.
My apprentice, Lucy, has been on a quest to make some rye breads that really pack the flavor of what she thinks a rye should taste like. Her last bake really came out well with a 40% rye and I thought for sure she wouldn’t try to improve on it any time soon but, she fooled me again.
baked another SD pineapple enzyme(home made) Kamut, pumpkin sourdough bread with maple roasted bacon and celery ..
little changes to the first one i did.http://www.thefreshloaf.com/node/33434/sprouted-spelt-pumpkin-sourdough-maple-roasted-bacon-bits
no sprouted spelt .. substitute with Kamut flour and a little whole wheat. added 2 tablespoon of pineapple enzyme which my friend gave me (matured 30days) just experimenting.
