I came home to see that my levain was doing quite well in my Doraemon bowl! The CO2 got trapped by the cling wrap. Interesting.
A friend has a walnut tree and gave me some walnuts...So when I looked at my Tartine 1 book again there was a basic recipe similar to my usual 1:4:5 with 100g WW and the rest strong white flour and 100g leaven...
So I followed the advice and toasted the walnuts in the oven which gave them an amazing flavour and surprised I had any left to bake with...
Hello friends!
It's been a (long) while since I posted, not for a lack of baking though. Just been dealing with all sorts of chaos.
I've been baking and re baking this seeded loaf trying new techniques and methods and it's been fun to see the different results. The formula hasn't changed much from my last post, except I've changed to a 100% hydration levain. I don't know if there's any real science behind it but I seem to get nicer results with a 100% levain as opposed to my usual 80% hydration.
While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!
I have Peter Reinhart’s Artisan Breads Every Day and between Ian’s posts and this book, I managed to put this one together.
Recipe
Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.
I often forget how much wonderful flavor that can add. kamut, spelt, barley, buckwheat groats, triticale berries, oats
Ian asked that I post something from my bakes (it has been ages). So, here's today’s bread, a simple pain de compagne. It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class. The other bread the students will make is pain a la ancienne.
Hello Everyone
Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.
Levain
20 g starter (10 g from each starter I have been keeping)
50 g white flour
50 g water
Dough
All levain
160 g white
20 g semolina
70 g whole wheat
157 g water
4 g salt
Process
I fold the dough ove\
