The original blog post can be found on my website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins
Original blog post can be found on my website:
http://www.foodbuzz.com/recipes/1788878-homemade-whole-wheat-pasta
Tuesday, January 19, 2010
Homemade Whole Wheat Pasta
The original post can be found on my blog: http://www.foodbuzz.com/recipes/1765649-homemade-baguettes-and-rolls-
My attempt of french dimpled rolls last night , I would say turn out ok. But I felt that I had to proof longer, this is one thing I can't seem to get it right. The dough is a little dense, or is the roll suppose to be like that??
I went into a bakery to buy their rolls just to compare, there's lots more holes, the rolls felt much lighter. As for the taste, it was a little more salty than what I normally like, I'd probably reduce it.
For more details, see attached.
Now, before finding TFL I thought I knew a lot about bread baking, not so when you consider artisan style breads and sourdough starter. I am a food storage fanatic, have 4 children and haven't bought bread for probably5-6 years. Other than the occasional loaf during tax season (I am a cpa). So, this is the recipe that I use. I buy my white wheat from Montana Milling (high protien content) and grind it in my ultramill wheat grinder. Now, I am sure you could just buy wheat flour at the store, provided it has a good high protien content. Even though I feel I
I actually put this together, meaning to for a while, after dmsnyder mentioned Suas's whole wheat. This is my first try at a truly 100% whole wheat bread and both Adam, my husband, and I think it's a keeper, but with one change: it needs more honey.
Soaker
Biga
I'm very new at this artisan bread making but I'm very determined to do it right.
Barm
150 g Bob's Red Mill light rye
150 g water
75 g white starter @ 75% hydration
Dough
305 g barm
610 g water
915 g flour
22 g salt
3 g caraway seeds
Barm allowed to rise 5 hours. It was wetter than take 1, but I decided to just go with it and see what happened.
Dough very soft and sticky. Miserable to work with, but I persisted. Kneaded for 10 minutes or so.
Initial fermentation in greased bowl for 5 hours.
Proofed in two bannetons for somewhere between 2 and 3 hours (I know, I know: I should keep notes).
Please let me know if you don't get your spreadsheet as requested. I sent out all requests and one was returned undeliverable. I'm not sure who's it was as I deleted messages while I was sending. Sounds like those who have tried it so far say it's working properly.
I would post the attachment here but I have no idea how to do that.
Tracy
I don't want to hijack Kathleen's thread any further so I will Blog about my first attempt at at sourdough starter.
