Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?
Pane Tipo Altamura
Dough flour:
300g 100% Semola di grano duro (re-milled semolina)
For leaven:
I knew these would likely over-proof, but I pushed it anyway.
Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around: the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds. I added lots of extra water during the mix. It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.
It is science, but no rockets. Unless, of course, you haven't gotten off the ground. Then everyone who has looks like they're flying rockets.
I've been making bread since forever. I actually taught the Egyptians the process ;-)
So, I made "Paulina Abascal's pan de muerto" recipe (https://laroussecocina.mx/receta/pan-de-muerto/ is spanish, but it is easy with google translate I think). Here are the results:
After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...
so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....
So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...
I am really loving adding rice to my doughs and this bake was no exception.
I wanted some nice soft rolls especially so I could freeze some of them to have for burgers and sandwiches as needed
I added mashed potatoes with the skins on, some cottage cheese and a little maple syrup for a bit of sweetness.
When I was ready to bake them I used an egg wash and sprinkled black sesame seeds, garlic sesame seeds and smoked Gouda cheese on some of the rolls.
All I can say is these were not only nice and soft but full of flavor and perfect for any use.
True: it looks embarrassingly ugly.
Also true: it tastes phenomenally good.
30% Sprouted Quinoa Almonds Sourdough
Dough flour (all freshly milled):
150g 50% Whole spelt flour
Image
Been keeping a low profile around here, minding my own business - mostly.
I finally got around to baking this bread after promising Lechem (Abe) that I would. My grain selection was bulgur, steel cut oats and flax & sunflower seeds. Indeed, all the crowing around TFL for this bread is well deserved and it is quite delicious.
and baked another Semolina durum loaf, WW loaf with white...based on 1:4:5 ratio and it works so well.....
I think I try next time a version with Khorasan and Durum....what an autumn colour feast that will be!
Although inoculation was 20% I pushed the bulk at a temp of 74F to 6 hours and shaping was tricky.....no pre-shape and straight into the basket for 15 min ambient proofing and then into fridge overnight...
Great colour and flavour...
