Followed this Rus Brot recipe for Palyanitsa, a traditional Ukrainian white bread, with CLAS: https://youtu.be/tpNqhC5s_Ck
You may know that I have recently started using a new pH meter, the Hanna bread and dough meter. I have wanted for some time to use pH to help guide decisions during dough development including when to start cold retard. My interest really peaked when I was trying to bake a decent 100% whole red fife sourdough loaf and ran into issues including gluten breakdown. So I am now first trying to discover what the ideal pH is to shape ending bulk fermentation and when to start cold retard.
My starter is back to its old self! Love the oven spring I got on these.
Recipe
Makes 3 loaves
Add ins:
150 g dried cranberries
75 g crumbled feta
60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)
Main dough:
700 g Strong Bakers Unbleached Flour
200 g freshly milled Spelt flour
100 g freshly milled Durum flour
700 g filtered water
20 g pink Himalayan salt
30 g yogurt
Has anyone used the program LibraryThing to catalog their cookbooks? Looks interesting.
Thanks!
Candy
This was supposed to be a laminated and braided loaf. I decided to use a similar recipe to my molasses bread in this loaf, together with some 6-day old sourdough discard (calculated so I can use all the discard).
Brown and white checkerboard loaf
Brown dough
10g all purpose flour (Tangzhong)
50g milk (Tangzhong)
65g sour milk*
45g SD discard (100%)
120g all purpose flour
15g Kamut flour
50g rye flour
3g caraway seeds
Followed a very similar procedure to the recent seeded whole spelt bread I posted, again following Rus Brot's process: I took his recipe for whole wheat bread and added seeds. The dough was super slack after the final mix, so I added a little extra flour, but still it was weaker than I would have liked. But baking in a pan solves this sort of issues! Here is the formula: https://fgbc.dk/1p57
I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason.
I don't think I could fit in a third loaf. Two 750-gram loaves are my maximum per bake.
Cheers,
Gavin
I have been wanting to try these for a while, we live in an area where there are many Portuguese bakeries and these are a big hit
Simple enough to make:
520 gr bread flour
120 gr warm milk
180 gr warm water
35 gr butter
7 gr yeast
teaspoon of sugar
add the yeast to the water, milk and sugar (let proof for 10 min)
put the flour and salt in mixer bowl with the butter
add the yeast mixture and run the mixer on low for 2 min, crank up the speed a couple of notches and knead for 5-7 min until you get a nice smooth dough
