Bench resting. Crap I forgot to put the cinnamon sugar inside. I guess I'll just have to sprinkle it on top of the loaf before it goes into the oven. It won't be a "swirl" anymore. I can't wait to bake this loaf. The fermentation of the walnuts release a pretty purple hue into the dough around it.
So round 10 one night I thought, "be nice to take fresh bread in to work..."
so I mixed, in the bottom of my mixer bowl.
1 3/4 Cup lukewarm water and 1 1/2 tsp active dry yeast
While it sat for 10 min I poured
1/4 cup boiling water over
3 tbsp of cooking molasses and
1 tbsp Brewers Wort
I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper.
I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself.
I have been getting much more relaxed about my bakes these days, a welcome improvement. My current mindset: it's bread. Nobody is dieing, nobody needs CPR, and the world will not come to an end if it doesn't come out the way I expected. And who knows what I may learn from the experience.
The Tartine method is how I got started in sourdough baking and is still the basis for most of my sourdough loaves in its intention of making a open crumb bread with a less sour flavor. Lately I had been playing it safe by keeping the hydration at 75% and not risking over fermenting.
This is 60% dark rye, 20% high extraction wheat (stone ground, with a lot bran), and 20% strong bread flour.
Have never used bread flour for breads before, that's a first!
Today's bake - 100% whole wheat SD, baked in a small graniteware roaster.
Hard white spring wheat (home milled) 450 gm
Water 405 gm
Starter (100% hydration) 130 gm
Salt 9 gm
Bulk proof 7 hours (might been a tad too long)
Final proof in banetton 45 min.
The kitchen went from 68F this morning to 75F by early afternoon, and I wasn't watching closely enough how rapidly the proofing accelerated. Spring weather in AZ, lol.
Some time ago I ordered the real (Ukrainian) red rye malt through eBay. It's been a few weeks, and I finally got to use it, and of course I started with a Borodinsky. I used the Rus Brot adaptation of the 1940 recipe: https://www.youtube.com/watch?v=ZQ_p7IihoZs I followed it as closely as possible, with just minor time adjustments to fit my schedule, and I had to mix (extra strong) bread flour and WW flout to approximate the Russian grade II flour (I guess it's same as first clear flour maybe? or high extraction flour?)
