Fridays lesson was a Rye and Whole Wheat sour. The sours were made from their basic white levain.
Now we will be moving into laminated doughs for the next week.
I'm really having a problem getting the insert picture thing to work.
I haven't been around on here for a while with my gluten free creations as I've been trying to sort out my health once and for all. After switching to a different medical practice, I have found out that my diagnosis of coeliac disease was not justified and that all my issues were in fact down to something much simpler which can be treated with regular supplements and diet (I already had a healthy diet, but need to incorporate more of certain foods).
Today I tried 2 different doughs to begin understanding the feel of dough. Well, 75% hydration and I are like mud and gum. I should video this poor attempt. I am so visual. I wish I could watch this recipe on you tube.
They did have good crumb, but I forgot to use the lame. The 75% hydration does not hold shape like txfarmer's does in her photos. I wonder if baking in Hawaii has a higher humidity and I need to increase my flour.?
Used 30% oat flour in my basic sourdough recipe. It's a very dense loaf with a wonderful flavor.
Today I'm making straight up sourdough bread. I use a very wet starter which I keep in an old clear glass coffee carafe. I was a bad sourdough momma and had to revive my starter, and I now believe it's all the way back.
After making my bread dough this morning, I fed my starter 1 cup of flour and 1 cup of water, because I need enough sourdough for pancakes tonight. After I fed it and stirred it all up, I had a little over 4 cups. Three hours later and it's bubbling happily away, is now showing about 8 cups and smells wonderful!
Well I got delayed on my shopping today and this is a great example of an over proofed loaf. It was ready to bake when I got home, but the oven and DO were cold, call this one 45 minutes over proofed. It was the blob upon removing it from the plastic proofing bowl. The seam was totally sealed despite proofing in 4 layers of linen, so I scored and it was nearly impossible to get a clean cut -- WAY over proofed! I need to get off of my wallet and get a wicker banneton.
I love the flavour profile of this Forkish bread and well the crust and crumb didn't turn out shabby:
Continuing our merry end of the work weekly bread bakes, we kept to or recent 100% whole grain multigrain bread formula inspired by Karin’s recent challenge. The twist this time was to limit the whole grains to Kamut, wheat, spelt and rye since we ran out of farro (einkorn).
The photo is the fifth try at a bread loosely related to Forkish's Field Blend.
The smell was sweet and rich; crust crunchy; crumb was soft but chewy and very flavorful. I think it is the best levain bread I have made. Dough is 75% hydration, starter 100% Hydration and starter flour is 20% of total flour. The timing of steps is particularly useful for working hours if the second day is off or you like to get up early.
Hello Everyone,
A new post after a long time.
Today's post is about Pull Apart Buns made with yeast, haven't yet started on the sourdough journey :-( Actually there's some yeast left in my freezer and I want to use it up before I get into sourdoughs. For the initial rise, I refrigerated the dough overnight and the next day, shaped and gave a second rise at room temperature.
