My sourdough loaf came out really nice today.
I used a firmer starter than I usually do. I believe it was 30 grams starter, 50 grams water, 50 grams rye flour that I left out overnight. In the AM I added 500 grams bread flour, 370 grams water, and 10 grams salt. Folded 3-4 times over 3-4 hours, shaped it, baked it in a pot for 45 minutes.
I made baguettes with no wheat and it was good. Like, really good. Better than I could ever have hoped. I know that some of the processes I follow aren't ideal when it comes to traditional bread-making, but without gluten it seems that everything changes.
There were so many wonderful looking breads with lots of stuff in them posted in the last week that I decided I wanted to play too.
Lazy Sundays call for fresh home made bagels – I couldn’t decide which ones to make “Jalapeno and Cheddar” or “Cinnamon and Raisin” – so I made both :)
A link to full recipe on my blog here
Sprouted spelt flour and coconut flour walnut paste pineapple beer sourdough loaves
this I must share.. turned out to be lovely.
250g sprouted spelt grains (still wet but drained) (25% fresh milled flour)
50g toasted walnuts
80g coconut oil (cold pressed Nui)
blend all above
140g bob's red mill desiccated coconut (blend till fine) can't get coconut flour here
I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.
I decided to try a double starter which I've done in the past. My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.
Spelt is in now... sprouted some spelt grains and baked with maple roasted bacon.. i forgot to add celery!!! hmmm.. next round.
cooling off in the oven..
The weeks literally feel a blur ... I have lost track of when I last posted and although I frequently visit the site and marvel at people's bread I struggle to find time to post comments and answer questions.
We are still probably a month from opening the doors to the public as an eating space but this has not deterred the push to produce bread in the big blue oven ... that's right, the oven is now blue thanks to a fancy tiled make-over.
Here is the pizza I made for my friend's birthday! The crust is pretty much just a modified basic sourdough from BBA, with semolina. I topped it with homemade pesto, fresh mozzarella, cherry tomatoes and red onions. It turned out pretty delicious! :)
can't help myself but be part of the Tang Zhong groove..
yum... this was my pre dinner. toasted, drizzled with coconut oil and molasses top with Fourre aux noix and apple port jelly.
