I am super pleased with the oven spring on this one. This is a variation of Tartine 3's Flax Sunflower Bread.
I toasted 140 g of sunflower seeds and 140 g of flax seeds. I gave the flax a whirl in my mini chopper and then soaked them overnight in 180 g of water.
This weekend, I wanted to make a rye bread to go with smoked fish, and, since I was refreshing my rye sour anyway, I also made a pain au levain with a rye starter. The rye is another Berliner Landsbrot (thank you Stan Ginsberg). The Pain au levain is a formula posted quite a while back by Hansjoakim. Formulas for both are available on TFL.
Seitan
For most of you on The Fresh Loaf site, “vital wheat gluten” is an essential ingredient used to get that additional rise in whole wheat bread. That was my experience as well until about six months ago. Now, “vital wheat gluten” is the key ingredient I use to make Seitan or “Wheat Meat!”
If porridge loaves = “yum” and seeded loaves = “yum”, then porridge + seeds = “YUM” or “yum x 2”? Well, I’m not sure how mathematically sound that equation/formula/hypothesis (or whatever) is, but I decided to try it out.
Formula:
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Levain (80% hydration) | ||||
Well I finally got what I was looking for with this bake! Pretty much the same mix as the last two bakes of this recipe, but somehow with the first two, I got lazy and used a muffin tin. Buns were fine, but not pull apart shred able.
Can someone translate: "Refresh 100% starter to yield +200 grams for the next morning. Overnight room temps can be 60F. Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydrations." I REALLY want to make the steel cut oat bread posted here, but have only been baking for about 6 months and have not graduated to the % method... use recipes that prescribe grams. Can someone help?
This is a nice moist and flavorful rye perfect for a pastrami or corned beef sandwich.
The addition of the Greek Yogurt and potatoes really made this very moist and the combination of rye flour and First Clear made this extra tasty.
My last bread I made according to the source with Rye, Spelt & Wheat.
I had a lot of the oats and I want to use it in sourdough instead of wheat flour.
The experiment was not very clean, because my oven not accommodate to two loaves of bread, and one of them had to be in the proofers 1 hour more.
The result was a wonderful taste of bread! Do not be afraid to experiment :)
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