It has just become clear to me that extraction rates of flour are not always comparable.
When someone says that straight flour (white flour, AP flour, whatever) is about 72% extraction, that means 72% of the whole grain was kept as flour. 28% was tossed out as animal feed, including the bran, germ, and some wasted endosperm.
I think I have finally achieved what I wanted to do for about the three years that I have been sourdoughing. I think I have achieved the oven spring I wanted, and by all means yall be the judge.
I took the very same recipe that I had for my third attempt with two notable differences.
I made this seeded multigrain a few days back. I consider it a success but I would make changes next time. It was light and soft (short from the oil) but not at all sour, and I'm not sure the tiny hard seeds are even digestible. Next time I might sprout and/or grind the seeds first, and use less oil (it was too shortened).
Preferment:
Hi David, I decided to try this bread as per the recipe you posted as per Ann Rogers. I halved the recipe to make one boule. And I stuck to all purpose for this bread. I made a stiff starter (probably around 62%) - which I think fermented a bit too long in my oven with the light on - about 12 hours, however, I went for it. It went into the fridge for about 12 hours, baked at 475 F in my Staub DO lid on for 20 minutes, then lid off, dropped the temp to 450F with convection on for 12 minutes. I'll send a crumb shot when it cools.
Here is a 2nd shot of the bread, cooling....
Sourdough Bread
March, 2019
David Snyder
I've been asked to teach a class on bread.
It will be whole grain, as that is what I usually bake. What do you think would be the best starting place. My daughter thinks that my usual process of soakers and biga's and sour dough etc will scare beginners.
I just tried the Basic Whole Wheat Bread recipe from The Laurel's Kitchen Bread Book with good success, but it doesn't have the flavors of the longer ferments.
Opinions?
As I mentioned previously, Abe taught me many months ago about do-nothing bread -- I think it was to help me get over (yet another) failed bake. This was ostensibly foolproof and painless. I believe it's based on Teresa Greenway's overnight sourdough, which in turn might have been based on Yoan Ferrant's do-nothing, 16-hour bread. In any case, Abe gave me an easy-to-remember formula, and I've used it faithfully for the occasional midweek bake, when running low on bread.
I recently bought a grain flaker and some organic oat groats. By the way; fresh rolled oatmeal (porridge) is very good and nutritious in the morning. The obvious evolution was Oatmeal Porridge Bread. This is my first ever bake of this kind.
I elected Maurizio’s Oat-Porridge SD for my first attempt.
I am a new user of this amazing machine. Being a chefin a professional capacity, I am perplexed with how many of you use the machine. I am not one to add water first (liquid) for the doughs, now I have made several batches od various breads in the Ank, and my recipes are tried and true, and now come out better becasue I can actually get the gluten to activate unlike the KA machines. So, I add all my flour and 3/4 of the water until I see if humidity plays a factor, and my baguette recipe, I dont hold back anything, but I also am using a 100% hydration poolish, and a little water.
Bread these days is much maligned. The Paleo diet people think grains were a mistake. The low-carb people think carbohydrates are the root of all evil. And the gluten scare mongers imagine they all have celiac disease. Even mainstream dietitians warn of the high glycemic index of bread. What is a baker to do?
Many of these folks can't be convinced otherwise. They've accepted their beliefs about grains, carbs, or gluten in a kind of religious shared-delusional way that is impossible to argue against because it's not logical.
