Crisp and flaky sesame pockets. I have wanted to try my hand at these for a while. I don't think I had the best recipe and had to improvise a bit.
They came out ok and we enjoyed the nutty taste. And I now have a sesame coated kitchen.
More recipes I found interesting:
https://food52.com/recipes/26083-explosively-layered-sesame-shao-bing
This is a pretty bold bake on my Hamelman 50% WW multigrain with freshly home milled kamut in place of WW. I sifted and used the hard bits in the levain. My hot soaker was a mix of durum, toasted old bread crumbs from my last batch, brown flax (left whole for a change), mixed rolled grains, and my faux red rye malt. The cold final rise was about 18 hours. I was happy that the timing worked for me to give the less bold loaf to my mother for her 81st birthday. We were both pleased with the taste.
Multigrain, seeded bread - using up end of bag of wholemeal flour, hence 84g wholemeal, 75g dark rye, 300g white bead flour, with 3malt sunflower seed flour to make up to 800g, 400g 50% starter, 650g water. Autolysed for just under an hour, 20g salt added and dough developed. 150g mixed ‘seeds’ added towards end of slap and folds (cut malted rye grains, pumpkin, sunflower, sesame, linseed,poppy), then 3 sets of stretch and folds over next hour and a half, as dough seemed slacker than I was expected. In total, 4 hours of bulk at room temp (probably about 66-68 as heating not on initially).
I bought some "Country Wild Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread. The rice is a combo of brown, whole grain Wehani, and whole grain black Japonica and is very tasty all by itself.
I had some Guinness left over from the corned beef my wife made in the Instant Pot a few weeks ago and I thought some fresh milled barley flour would go perfect with this combination.
Just over one year ago, I made the journey from Belgrade, Montana to Madrid, Spain with my bakery trailer, truck and all of my other household goodies.
During the past year as I wait, wait, wait, and wait some more, I've been sorting through the red tape and keeping myself busy through baking, teaching, and also working construction.
Through my previous European tours, I had made some very nice friendships in Moscow, Prague and the Netherlands. Recently I had the opportunity to re-visit them.
For whatever reason I have far too many half eaten bags of oats lying around my pantry. So this week I baked a version of Sarah Owens' honey spelt oat bread - without the spelt. As has been a theme of late for many of us, Trevor Wilson was the inspiration. Trevor has been posting on Instagram some great fluffy-crumb pastry flour breads. I didn't have any pastry flour to use so I improvised with some all-purpose, whole wheat and bread flours. I thought using an all-purpose flour with it's lower protein content would be a reasonable substitute for pastry flour.
I have been trying to achieve an open crumb with 75% hydration but today I managed to achieve a nice open crumb with 65% hydration. This was the result of long autolyse and fermentation, gentle handling and lower than normal temperature baking. I am happy with the results and got me to appreciate that what goes on to achieve an open crumb is many other factors than just increasing the hydration level.
Have you managed to get an open crumb too ? any other technique you can share ?
CedarMountain posted this recently and it looked absolutely delicious so I pretty well followed his recipe aside from reducing the hydration and adding a tiny bit more levain just to use it all up. He makes a batard and a boule but I made 3 boules out of the one batch of dough.
Dough
80 g sifted rye (90 g of rye berries)
170 g sifted Selkirk wheat (190 g wheat berries)
750 g unbleached flour
700 g water
20 g salt
250 g levain (100% hydration)
Finally, I shared a bread recipe with no crazy combinations.
I feel like I was experimenting with some rather uncommon sourdough for too long. Not that they didn’t taste good but I’m suddenly craving a slice of plain and simple dark rye bread. Though I love the aroma of rye, I prefer the texture of wheat so 40% whole wheat and 10% whole spelt were included.
50% Dark Rye Sourdough with Dark Malt and Aromatics
