Continuing from a Russian "black" bread, so-called "baton" is another staple of Soviet and Russian shops. One of the most popular breads, it is delicious, with very slight sweet and buttery notes, and quite close, but very soft crumb. It sure was my favourite bread as a child.
This is a 25% whole red fife sourdough I baked today. I made a double batch so I could give one away, unfortunately I think I’ve overproofed these, live and learn.
For two loaves 890 g
748 g bread flour 75%
160 g whole red fife (total 252 g with the levain) 25%
688 g water gives 78% hydration - add levain and salt without reserved water
4.5 diastatic malt
18 g salt
184 g levain 1:2:2 starter 40 g, 80 g whole red fife 80 g water
I liked everything about these boules the last time except for their size. They were on the small side so I increased the dough by 10% this time and it did seem a bit better. I think I would go another 10% next time.
By the way, Selkirk wheat is an old wheat from the 50s. I get it at Daybreak Mills. It’s their hard spring wheat.
Recipe
Makes 3 loaves
Ingredients
350 g of freshly milled Selkirk Wheat flour
725 g strong bakers unbleached flour
725 g filtered water
30 g yogurt
23 g pink Himalayan salt
I decided to try and make sourdough bagels this week. I always thought bagels would be really hard to make and unnecessary since good bagels are easy to locate in NY. However, I decided to try making them at home after the last bagel I purchased had no flavor whatsoever.
These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.
Artisan Pizza Rolls
Dough flour | Final Dough | Poolish | ||||
Made some yeast water using fresh grapes. Really easy to make, just crushed the grapes coarsely and let ferment for 3 to 4 days in room temperature until the foam on top reduced activity. Once it is done it will look like rose wine, you may even taste if you like. Next step is to mix that liquid and some fruit with flour to make the levain, which took about 12 hours to peak. I actually had to put it in the oven with the light on to speed up the process as I wanted to bake in the same evening.
The other day, while looking for rye flour at my local Whole Foods, I came across spelt flour, made by the same company, Farmer Ground http://www.farmergroundflour.com/. I used their organic rye flour before, and while I am still very new to baking a good, mostly rye loaf, I liked the taste the rye flour gave to my wheat loaves when it was added in moderation.
My interpretation of, Pane de Altamura - Carol Fields, The Italian Baker (Page #95)
The bread of Altamura is the only bread in Italia, to be protected by, Denominazione d'Origine Protetta (DOP, Designation of Origin)
This bake is inspired by the ancient bread from Altamura
Phase 1 - The Biga
Commercial yeast kick starter: Scant 1/2 tsp. IDY (Exactly 1.4 grams)
Flour (100% semola rimacinata) 250 G. 100%
Too hot and too pregnant to bake as much as I'd like and honestly I haven't been too proud of my bakes recently, but here it goes.
Rolls from The Perfect Loaf (but subbed sweet potato for white)
Focaccia from The Perfect Loaf, but added peaches for chix salad sandwiches
50/50 white/wheat laminated sourdough with figs and walnuts - awesome combo!
