This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.
Durum & Kamut Sourdough
| Dough flour | Final Dough | ||
Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance
This sourdough has a lovely light orange crumb. I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours. The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.
311 g white bread flour
46 g whole wheat flour
21 g dark rye flour
2 tbsp freshly chopped rosemary leaves
3 g celery seeds
287 g warm water reserve 21 g for later
31 g tomato paste
Hi,
This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
Hi,
This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches. I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.
I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour. I have to say it turned out super soft and moist and tastes fantastic. I highly recommend you try this one as you will not be disappointed.
This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.
Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success!
Recipe:
I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today. I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.
