True: it looks embarrassingly ugly.
Also true: it tastes phenomenally good.
30% Sprouted Quinoa Almonds Sourdough
Dough flour (all freshly milled):
150g 50% Whole spelt flour
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Been keeping a low profile around here, minding my own business - mostly.
I finally got around to baking this bread after promising Lechem (Abe) that I would. My grain selection was bulgur, steel cut oats and flax & sunflower seeds. Indeed, all the crowing around TFL for this bread is well deserved and it is quite delicious.
and baked another Semolina durum loaf, WW loaf with white...based on 1:4:5 ratio and it works so well.....
I think I try next time a version with Khorasan and Durum....what an autumn colour feast that will be!
Although inoculation was 20% I pushed the bulk at a temp of 74F to 6 hours and shaping was tricky.....no pre-shape and straight into the basket for 15 min ambient proofing and then into fridge overnight...
Great colour and flavour...
I've had a good few discussions lately about domestic oven steaming, notably with DanAyo and Doc.Dough.
I've tried various in-oven solutions over the last year or two with good, but not great results. It was also getting to the point where it was taking longer to set the oven up than it was to do the actual baking!
I became convinced that the best way forward was to generate steam externally and introduce it into the oven. This blog post gives some details of the practicalities of how I achieved this.
I thought I would more seriously document my bread-making on this site, so I have a history that I and others can learn from. Today I baked a formula that dmsnyder posted in August http://www.thefreshloaf.com/node/57042/multigrain-sourdough-bread-made-homemilled-flours-august-8-2018 using using the technique that is used in Myhrvold’s bread encyclopedia.
There really was enough bread in the freezer for most of a week, but I had an irresistible urge to bake bread, and I had promised to make a 75% whole wheat sourdough with home-milled flour, and last week's SJSD baguettes were so good and so gone ... ?
75% Whole Wheat Levain from FWSY, made with MockMilled whole wheat (and some rye)
Some of you might have seen a post recently by user/morb1lee (http://www.thefreshloaf.com/node/57650/bulk-grain-free-samples) offering samples of his wheat grain.
Been a little while since I made these - getting better at keeping them down in the mold - half this batch stayed down thr other half popped up. No idea why !
I got a request for a “7-grain with Bulgur” that I apparently made a while ago. The only thing I could figure out was that it had to be Hamelman’s 5 grain Levain that I had made with Bulgur. So here is a 7 different flours with seeds and grains version not counting the AP flour.
Makes 3 loaves
Liquid Levain build
272 g flour
343 g Water
55 g Starter (if kept in the fridge, fed a few times prior to using in the Levain)
Soaker
100 g bulgur
100 g Flaxseeds
