So round 10 one night I thought, "be nice to take fresh bread in to work..."
so I mixed, in the bottom of my mixer bowl.
1 3/4 Cup lukewarm water and 1 1/2 tsp active dry yeast
While it sat for 10 min I poured
1/4 cup boiling water over
3 tbsp of cooking molasses and
1 tbsp Brewers Wort
I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper.
I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself.
I have been getting much more relaxed about my bakes these days, a welcome improvement. My current mindset: it's bread. Nobody is dieing, nobody needs CPR, and the world will not come to an end if it doesn't come out the way I expected. And who knows what I may learn from the experience.
The Tartine method is how I got started in sourdough baking and is still the basis for most of my sourdough loaves in its intention of making a open crumb bread with a less sour flavor. Lately I had been playing it safe by keeping the hydration at 75% and not risking over fermenting.
This is 60% dark rye, 20% high extraction wheat (stone ground, with a lot bran), and 20% strong bread flour.
Have never used bread flour for breads before, that's a first!
Today's bake - 100% whole wheat SD, baked in a small graniteware roaster.
Hard white spring wheat (home milled) 450 gm
Water 405 gm
Starter (100% hydration) 130 gm
Salt 9 gm
Bulk proof 7 hours (might been a tad too long)
Final proof in banetton 45 min.
The kitchen went from 68F this morning to 75F by early afternoon, and I wasn't watching closely enough how rapidly the proofing accelerated. Spring weather in AZ, lol.
Some time ago I ordered the real (Ukrainian) red rye malt through eBay. It's been a few weeks, and I finally got to use it, and of course I started with a Borodinsky. I used the Rus Brot adaptation of the 1940 recipe: https://www.youtube.com/watch?v=ZQ_p7IihoZs I followed it as closely as possible, with just minor time adjustments to fit my schedule, and I had to mix (extra strong) bread flour and WW flout to approximate the Russian grade II flour (I guess it's same as first clear flour maybe? or high extraction flour?)
This past weekend, got to do a "little" experimenting. Didn't need to make a full loaf, and my daughter got me a set of silicone mini loaf pans. The perfect size for experiments. So, decided to try something simple and see if my wife liked it. She's not much of a sourdough fan (although she said the Durum Pain au Levain is the best bread I've made, so maybe it's my SD execution to-date that's the problem). Started simple and made a 90:10 white flour:WW loaf with raisin yeast water.
