made these flat breads today..not real happy with the crust. Think I’ll use some starter next time. Wanted a blistered chewy base. These were crunchy. Any suggestions?
A year ago, I found some smoked pastrami hanging out in the freezer so Lucy came up with a modern twist for an old classic, Jewish Deli Rye, to compliment the smoked meat in a slightly non traditional style of bread.
This is a repeat of Trevor’s European Peasant Bread (with the substitution of Kamut instead of wholewheat) while implementing Dabrownman’s suggestions: “I would do three different things with the levain build. I would first get the starter amount up to 15 g from 10g. Then get all the bran into the first feeding of the levain all 35g so it is in the acid the max amount of time and go to a 2 stage levain build with the first stage being 4 hours and the 2nd stage 8 hours. Then I would use the high extraction flour from the whole grain for the 2nd stage of the levain rather th
I decided to try a 50% whole grain mix of several of the grains I had on hand, and ended up with:
• Red wheat
• White wheat
• Rye
• Spelt
• Kamut
• Emmer
This is a bread with a good taste and aroma. The composition of the test includes three types of flour: rye wholemeal, wheat whole-grain, wheat breads flour. In addition to this are added fried flax seeds. The dough includes gum. All together gives an amazing taste and aroma.
Pao de Figo. Another Portuguese bread. The filling is made by slowly cooking dried figs and fresh rosemary in port wine. You roll out the dough and spread the filling on half. Fold the other half over, cut into strips, twist and braid. The braid is formed into a circle and left to rise. But the recipe did not specify the amount of water to use. I started with half a cup and it was a bit too dry. I added another quarter cup, which was too much. The dough was a bit too soft and it collapsed in the oven.
I wanted to have a go at making a porridge bread using Bob's Red Mill 6 grain + flaxseed hot cereal mix. I added some barley flakes and some wholewheat flour, freshly milled.
Levain: 86 g @ 100% hydration built the day before, with the final build having some bran included. It was left to mature overnight.
Made a decent and straight forward white wheat sourdough today. Never had a crust crackle as loud and as long as this one did once pulled from the oven. It's went well with oil and balsamic.
