This is out of one of the Artisan Bread in 5 minutes. I found the recipe online and decided to bake a couple of loaves for one of our local soup kitchen. I figured that it would be super healthy and filling with all of those seeds and oats in it.
Yesterday morning I decided to make some beetroot bread, which I had made previously and posted under chamelleon bread due to the fact that the colour changes during the baking process.
This time I was using the beetroot raw and grated
Started off at 6.00am with making a preferment using 100g flour and 100ml of warm water and 1g of dry yeast
The preferment had developed nicely after 2 hours so the other ingredients were then added
Flour (500g) 452g white + 48g semolina only because I ran out of the white
Salt 10g
Waiting for bread to cool before slicing is an exercise in restraint and one at which I usually fail. Not this time and it paid off. So pleased! A creamy, cool, light interior despite the heavy ingredients of soaked seeds, fruit and nuts. I went full throttle on heat and was nervous that I'd burned the bread, but I had not. The burnished crust was just perfect for my preference. My husband is sitting next to me eating a hunk as I type this and he JUST said, "Mmm mmm gooood." Recipe & pics attached. Happy baking!
I’ve been meaning to bake a bread with potatoes in it, and I got some great tips from Isand66 and Dabrownman last week for potato bread , i thought why not start with a sweet potato loaf.
My formula is based on a recipe by txfarmer "Sweet potato sourdough with walnuts" .
I had such a good bake with my one previous turn at David's SFBI Pain au Levain (my way!) , a mostly all AP flour dough, that I knew I'd be returning to the scene of the crime soon enough. Again using my 75% hydration levain and adding water to make up for the difference vs. a liquid levain, I also decided to add caraway seeds to the dough. A good slather of cornstarch glaze before and after the bake.
Lucy isn’t known to be a died in the wool bread traditionalist and I am anything, and everything, a bit strange in an odd and slightly weird way since being born 2nd to my twin and losing the first race I ever ran. Being a born loser can wear on you over time, if you let it, so you might tend to compensate by being a rebel and not give much, if any, respect to the establishment, rules and the status quo.
Well I haven't posted in more than a month, but have been busy baking different things. The dinner rolls are a take of P. Reinharts soft pull apart dinner rolls from ABED. This batch of 325 grams total flour yielded 6 rolls at 104 grams each, so I thought why not bake them off in a muffin tin?
All of the my bakes are leavened with a refreshed liquid levain. Here is the formula for the rolls:
50 g levain
325 g bread flour
175 g milk, scalded
After waiting literally many years to bake my own bread I finally did it. Thank to Jim Lahey's no knead recipe which I followed to the letter this bread came out wonderful and was very tasty and delicious!
Nothing new and exciting baking here this week, except my wife's French Plum Crisp. I baked a couple of my go to breads. My version of Forkish's Pain de Campagne, very different from his, actually. I do use his baking procedure, although it's really Chad Robertson's. Oh, well. It makes really good, crusty bread.
