Sending this to Yeastspotting.
Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".
1) With semolina flour
AP Flour, 350g
Semolina Flour, 75g
ice water, 320g
salt, 10g
starter (100%) 150g
Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.
For 4 small baguette and 1 big loaf:
The “poolish” ferment:
175gr water
25gr rye flour
150gr Wheat, tipo -00-
2,5gr organic fresh yeast
For the final dough:
All of the “poolish” ferment
650gr fine spelt
350gr water
10gr organic fresh yeast
15gr salt
Here goes another pasta experiment. This time, I went with 100% durum wheat (other than a little KA that I used to flour the board and the pasta as it went through the machine). To make the dough, I combined 3 egg yolks (yolks only, trying for a very yellow noodle), the zest of 6 lemons, 1T each dill and basil, and 1.5t kosher salt in a blender, then mixed it into two cups of fresh-ground durum wheat (no sifting, 100% WW).
This is my take on Peter Reinhart's whole-grain struan. Instead of adding yeast, I made the firm starter using sourdo.com's San Francisco strain that I've been feeding nothing but home-milled wheat.
For the flour, I milled a mixture of 45% hard red wheat, 45% hard white wheat and 10% rye.
One of the foremost incentives for purchasing my own grain mill was rye.
From coarsely milled rye grains soaked and added to wheat dough, to freshly milled flour and a thriving rye starter.
Rye has been on my mind this week … probably a little too much to be called healthy. So with some free time available last night, I shifted thinking into practise.
Hello,
I've never yet made a poolish bread, and wanted to try it, so here was my first one. 20% of the flour was the poolish w/baker's yeast (0.2%) at 100% hydration (fermented appx 10 hours). 57% of the flour was a cold flour soaker at 80% hydration in parallel while the poolish was fermenting. Final dough hydration was 66%. All flour was KA AP flour. (I did not cold retard the dough, or make a mash for this bread).
