Made with fresh milled spelt and whole wheat. I mashed some steamed potatoes, added olive oil, truffle cheddar cheese, and finished them on my smoker. I also added some homemade Greek yogurt for some extra softness.
For ever I have resisted getting involved with sourdough, maintaining a starter, waiting hours upon hours for a loaf of bread. I don't view commercial yeast as inferior in any way, and probably more consistently reliable. Besides, I like only sourdough that is mild, so no good reason to get dragged in.
A friend gave me some starter which I've been using for English muffins and bagels, along with a bit of ady. Time to try a 100% sourdough loaf. Pullman the first day, round top the second. They turned out fine. No epiphany, no conversion though.
I've recently had a few great bakes that had glutinous rice flour in them and it seemed that it assisted with a strong oven spring, especially if cooked first as a roux (tangzhong/yudane).
To understand it further, let's look at an experimental bake of four small breads (each with 500g of dough and each where 5% of the flour was a rice flour):
I sliced my finger good on the sharp edge of the Pullman cover.
Most excellent results. Not as perfectly squared as some I see here. Very nice just the same.
The bake time @ 425°F 45 minutes. The same as yesterday.
The first test bake in a Pullman loaf pan
Note worthy attributes
1. All of the white flour is high gluten
2. All of the white flour is pre fermented.
Phase #1 The autolysis. observation
The dough after the initial mix looks much drier. Albeit clay like.
Today's bake: Sour Ring Bread - Hapanleipa (Finland)
Source: The Rye Baker by Stanley Ginsberg
Notes: Increased TDW From 1969g to 2000g
Substitutions: None
So, I took time to fix my previous roti gambang, both formula-wise and makeup-wise. I decided to do pain viennois approach, but at 60% hydration. I was quite surprise to know that pain viennois can be done at hydration as low as 50% (which will be a lot closer to the traditional scone-style roti gambang). But after few tests, I like the mouthfeel of 60% hydration better. This is my fifth trial batch.
I love adding fresh ricotta cheese to bread. It creates a nice soft, flavorful crumb. I also added some tasty cocoa-flavored honey, which really brought this one over the top.
I made one large miche for this bake. The crumb came out nice and open, and the crust was dark and flavorful.
This bake had 73% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.
