We LOVED the blueberry rhubarb galette I made last week so much I had to make it as a double crust pie this week to bring to friends. Because of the pandemic we haven’t seen our best friends since 2019. We are allowed to have a bubble of 10 people but haven’t really taken advantage of this so far.
This is my second go at baking a 20% Kamut sourdough. I wanted to try an overnight levain build and saltolyse (autolyse with salt included) because it would allow me to get the bake done on the same day as the mix while still including a short cold retard. I think this actually works out quite well and I may continue to do this int he future. I once again used the aliquot jar and ended bulk fermentation when the aliquot jar showed a rise of 50% and after final shaping did a short bench rest of 15 minutes.
1. To pair down a small surplus of Whole wheat flour, two loaves of approachable bread. "Wonder-Full bread"
2. Four Baguette formula.
The fun begins tonight with W.W. levian build, and baguette dough.
Following on from the good result that i had with the 50% W/M Raw Red Onion and Poppy Seed loaf that i really enjoyed i had another go this time it was 50% W/M Raw Red Onion with Black Sesame Seed S/D Baguettes Oh and i used full cream milk as well and again very very tasty indeed. Dough started at 8 this morning and all don and dusted at 8 in the evening.
This is set number 15 of my baguette trials and tribulations and in some ways one of the most successful baguette bakes I’ve had where I figured something out that has turned out to be critical to my baguettes. I have been stumped by the lack of ears and grigne on my baguettes, but happy with the crumb. Well in this bake I reduced bulk fermentation aiming for only a 25% rise in bulk and then eliminated bench room temperature proofing of the shaped dough instead putting the baguettes into the fridge after final shaping.
Although it's more of an Everything-I-Craved focaccia!
I wanted einkorn bread, garlic onion bread, something cheesy, something spicy and everything bagels!
So I winged an einkorn focaccia with jalapeno, green onion, garlic olive oil, cheddar, black pepper and everything seasoning ?♀️
It ended up pretty good tho!
Reading through some of the Baguette CB posts I noticed that alfanso had made Hamelman's Sourdough Seeded Bread and when I was deciding what to make this week I decided to have a go at this.
Monday I refreshed my starter and then before I went to bed I mixed up the soaker & the levain
Soaker: 27 g flaxseed & 81 g room temperature water. Covered and left overnight
Levain: 12 g starter + 73 g water + 57 g flour mixed, covered and left overnight.
Hello friends.
At some point during the week of October 19th, I will be making my interpretation of Julia Childs Cranberry walnut pumpkin bread. this enriched "brioche" type bread has become a Pie king tradition! Maybe it will become a tradition around your way too!
What do you say? Take a break from sticks, I look forward to seeing all of your creations!
I revived my S/D culture and made this today, its a 50% Wholemeal loaf with the addition of Raw Red Onion added at 10% and Poppy Seed at 2%. Started first thing this morning and finished just after the evening meal. Even had time to try some before bed time and very happy with the taste and texture. 
Hi folks! This pandemic is still here but I'm still thankful that none of my family is sick, we still have food on our table and maybe the only major problem is an absence of a stable internet connection for four months already; it is only a problem because it compromises my performance for distance learning and other work from home arrangements from time to time. I hope you all are doing well amidst this crisis, let us pray this will end soon.
