Farina Bona is a unique flour produced in Cavigliano, a village in the Swiss canton of Ticino. Cavigliano sits in the Valle Onsernone that runs east out of Locarno, the lakeside town from which the better known (to bread bakers) Valle Maggia runs north.
I chanced upon a long TFL post Chasing thin, crispy, not thick/tough dough A comment by Mariana regarding a 100% sponge method loaf caught my eye. I think Mariana made it in a bread machine, but the loft was incredible. I've been thinking of making a tin loaf for a while, so this was the perfect opportunity.
It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!
Day 1- 30 g of whole grain rye and 25 g of water. mix cover with plastic wrap and leave for 24 hour
Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic
Day 3 - divide in half. Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic
I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.
A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.
She also then skips pre-shape and goes straight to final shaping.
I did not have any rye so used Emmer flour instead...
50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt
Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.
w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g
With some simple calculations, you’ll realize that the 123 formula creates dough with a hydration of roughly 71.4%. This is totally fine if you’re working with white dough but not so much for someone like me, who prefers baking with higher percentages of whole grain. That’s why I made a porridge with batter-like consistency to bring the hydration up to 92% :)
Purple & Red Rice Porridge Comte Sourdough
For the past few weeks, I have had quite a few requests to make another olive loaf. So I took my Caramelized Onion with 4 Cheeses recipe and subbed out 3 types of Olives for the onions, feta for the 4 cheese blend and Kamut for the Selkirk wheat. I did adjust quantities on the fly to accommodate the ingredients I had on hand (Might as well use the entire jars of olives and the whole container of feta). ?
Recipe
Makes 3 loaves
500 g unbleached flour
200 g bread flour
I don't share my own baking often because I tend to stick to the same formulas. Also, admittedly, the level of baking exhibited on this site now far surpasses my skills. But a couple of weeks ago I experimented with simple dinner rolls that came out really good that I want to share. It's nothing fancy or complex, but it is really good. Good enough that I made them for our Thanksgiving (Canadian) dinner and they were a big hit.
Pain au Levain with Whole Wheat Flour
from
Hamelman’s “Bread”
David Snyder
October, 2018
