I’m just documenting the process of making this bread, from the recipe here: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/
This is my first attempt at Isand66 recipe last weekend.
Friday night mixed levain and left it overnight on the bench then refrigerated
36 g starter + 114 g flour + 32 g spelt
Saturday morning mixed & cooked porridge ingredients then allowed to cool
45 g rolled oats (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.
Diced potato and roasted until tender and allowed to cool
Memories - 10 days ago my one of my much loved Swiss sister-in-laws sadly passed away. We were not able to be there for her funeral on Friday so I baked the Herz Rosen Kuchen in her honour. This was something I have so many memories of her making when we visited that I felt that little bit closer to the family. I will always associate this recipe with her.
Leslie
Sunday
6:32am Mix by hand:
250g white flour
251g whole wheat flour
372g room temp. water
7:13 Add in 124g active levain (80% hydration, 20% rye).
Stretch and fold 4 times over two hours, adding 117g (~1 C.) pumpkin seeds during 3rd S&F.
9:30am into the fridge.
Monday
4:00pm out of the fridge
5:40(ish) shape and proof on greased parchement in bowl
6:28 score loaf, then into a 500F dutch oven for 25 minutes with the lid, then 10 without.
The best the cheapest all around go to ring mold
0.90 Each I use the 3.5,4.0,4.5,5.0
I use them for the following
Breakfast 3.5 or 4 size sandwich size 4.0 or 4.5 and small pizza size 5.0
https://americantraditioncookiecutters.com/biscuit-cookie-cutters
I have had a number of breads that include onions bookmarked, but never got around to trying them. So this is my attempt at this.
1. Caramelize 3 diced onions in 1 tbsp each of butter and olive oil. Since I quadruple my recipes, this took me 3 hours! Normally, it takes 45 minutes to an hour. Set aside to cool. I prepared mine a few days ahead and put them in the fridge. I let them come back to room temperature before using them.
My starters are always very strong. I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.
A friend brought me a butternut squash that weighed in at about 3Kilos. It is a big squash! So naturally I decided to try putting squash in bread.
Here is what I did,
AP flour 225g
Red Fife 70g
Squash puree (baked the squash and then pureed it) 100g.
Starter (100%) 115g
Water 150g
Salt 5g
Maple syrup 18g
Pumpkin seeds - toasted 75g.
1. Mix all but seeds by hand Let sit for 30 mins. add in seeds and do Stretch and folds to incorporate.
The picture perfect loaf. After a couple of disappointments ie, full on overproof last week and slightly entering the overproof zone yesterday, I figure it's
time to cpncentrate again. This time shavint 5 minutes off the final and remembering my own tips on scoring. Its so easy to forget. Pretty nice loaves today !
