As part of my search for some new formulas to work with (with an eye toward the holidays), I spent some time perusing PiPs blog posts. If you haven't had the time to look through his content, I have to say, I could spend a month or two just baking some of the absolutely delicious looking breads that he presented here! Lovely stuff!
Having friends over gives me an excuse to bake dessert. Bags of lemons were on sale so I decided to bake a lemon tart. I hadn’t tried lemon curd with chocolate before so decided to bake my chocolate pate sucrée for this tart. Since the curd recipe leaves me with 4 egg whites I decided to make Bravetart’s marshmallow meringue to top the tart and then torch the meringue for a nice finish.
So I’ve discovered that most people prefer white bread to wholegrain, at least it seems that my friends do. So in planning for a dinner party I decided I’d do my milk bun recipe but using only bread flour and no wholegrain other than the rye in the starter. They turned out really really well especially when finished with some melted butter and some Maldon flaked salt.
In the late 1800's, a lot of immigrants from Slovenia and Croatia came to this part of the world to work in the mines. They brought some of their food influences too. A local restaurant/bakery makes potica (pronounced Po-TEET-Sah), which is a Slovenian sweet bread with filling. The most common filling is ground walnuts, and like many foods, each family has their own recipe. This bread has been on my bake list for a few months now. I have a friend from Slovenia, and recently, her mother was gracious enough to share their family recipe with me. Hope I did i
I haven't posted anything in ages since I tend to make the same loaves on a regular basis that I have shared before. I am still baking weekly, and I visit here often to see what creations everyone is baking up! This week, I decided to shake things up a bit and find some loaves that would be fitting for holiday gatherings and gifts.
The recipe and method used to make the bread in this post is identical to this one with one extra addition. 14g (4% baker’s percentage) of wheat bran flakes are soaked in water, kept in the fridge overnight and strained before added to the preferment along with the coarse part of the ww flour and two starters, sourdough & sourwort.
Photos from this attempt:
I searched but could not find a posting on Hamelman’s Harvest Bread so I thought I’d post my experience. I baked a test loaf to see if I wanted this for Thanksgiving. I have gotten so much help and inspiration from this site over the years and I would like to extend my deepest thanks to all you bakers.
This boule was made from 100% whole wheat flour using dual sourdough/lactic starter.
Whole wheat flour: ‘Caputo Integrale’ with germ and bran (13% protein)
Sourdough starter: Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%
Lactic starter: Sourwort Made Easy
Vital wheat gluten: ‘vwg’ 80% protein (optional but helps)
In this short post I describe how I prepare sourwort (lactic starter) nowadays for bread making with emphasis given to starter freshness and simplicity of technique.
Only a small quantity is prepared at a time just enough for a single bake (no propagation, no fridge storage, no additives). Made and used fresh each time ensures greater control over starter behavior, robustness and overall microflora liveness.
Equipment requirements include a means of keeping the starter warm while fermenting and a small size French press coffee maker.
Procedure
