I was very taken with HungryShots/Denisa's recent blog post on her 40% spelt SD loaf and her excellent description of the evolution of her Mk IV version.
So when I found a bag of Doves Farm white spelt flour in a local shop, I thought it was time to give it a try.
Denisa had done all the hard work, so I changed very little:
Ingredients:
Working with a new whole wheat flour now, this is a local organic stone ground flour that I’m hoping will taste great. I’m also hoping that the thinner crust I achieved recently by not baking in my dutch oven wasn’t a fluke so I’m baking open in my oven with steam using the Sylvia towel and a cast iron skillet again.
Same recipe that I’ve used in the past but I switched out the flours to use Spelt and Durum and decided to try broken wild rice rather than the regular long grain. It was quite a bit cheaper too!
Recipe
Makes 3 loaves
Dough:
700 g strong bakers unbleached flour
200 g fresh milled Spelt
100 g fresh milled Durum
75 g dry broken Wild Rice
150 g dried cranberries
700 g water
30 g yogurt
35 g honey
22 g salt
I saw a picture of your Debra Wink’s 800-gram loaf in a 330 mm / 13 inch Pullman pan. It looked terrific, so I ordered the pan from the USA. It arrived this week, so today I baked using the pan and was very pleased, apart from a shaping mistake (I shaped as per a batard out of habit instead of a blunt cylinder). I’m learning with each iteration of this wonderful bread. It’s such a beautiful taste that it is now has a place in our weekly breadbasket. A nice light soft crumb.
Cheers,
Gavin
Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over !
60th bake. 10/06/2021. Lunch.
This bake was prompted by Mariana's link to an Artisan Bread in Five formula on a recent focaccia thread:
https://www.thefreshloaf.com/comment/494616#comment-494616
I was going to make focaccia with it, but after the dough had risen a bit, I got the idea to make some fry-bread with a portion. That is, deep frying the dough to turn it into bread, not baking bread and frying the bread.
Ingredients:
Some foods are great made with a variety of breads - different but all good. Some foods really call for a specific type of bread. Cracked Dungeness crab just is wrong IMO without San Francisco Sourdough. You probably have your own biases. Well, another of mine is that Cabbage Borscht is "right" only with a dark rye bread.
David
My wife made pumpkin bars this weekend, and she told me to use up the rest of the puree. So... New bread experiment time!
I used the recipe from wassisname as a starting point: https://www.thefreshloaf.com/node/35177/pumpkin-sourdough
I didn't have any pumpkin seeds handy, so I went with raisins instead and added a little cinnamon and nutmeg. Recipe below is for two loaves.
I was prompted to make a time lapse of my sourdough during the oven spring. This is the start of the bake condensed into 37 seconds. Sorry about the background reflection, but you’ll get the gist. They are 750-gram oval loaves, Vermont sourdough with 10% whole wheat.
You can view the video on my YouTube https://youtu.be/c90Yqi3gLBE
Cheers,
Gavin
