I decided to do another bake with a higher hydration so used 775 grams of flour with 600 grams of water so 77% hydration and really pleased with the results. It resulted in a softer lighter crumb with various sized holes. All in all a delicious tasting bread and texture. This novice baker is feeling happy!
Since I baked earlier in the week, I decided to simplify my weekend and make a yeast bread that would not tie me to the kitchen for most of the day. Flipping through FWSY, I settled on the 50% Wholewheat with Bigga.
My simple favorite: Norwich SD made w T65 and Rye (~10%). Spontaneous compliments from my hubby, son and future daughter in law.
Okay, so I’m 3 days late for homemade bread day, but this is the soonest I could get a loaf baked this week.
My last bake was a butternut squash loaf, and I really enjoyed it. This time I wanted to try something a little different.
Formula:
Weight (g) | Final dough | % |
I realized that baking bread only once or twice a month was doing a disservice to my beautiful, bright teal Kitchenaid. Sure, it makes a mean cake and yeah, it is awesome for pulled pork or shredded rotisserie chicken, but the main reason the hubby bought it for me was because I would pine for a mixer to make bread. So, I am reading recipes, watching YouTube videos, and trying to conquer my fear of kneading. I know that "the bestest" bread is made by hand, but the few times I attempted it, all I got for my efforts were aching wrists, and bread so tough and chewy it was basically inedible.
I hope this is not late for homemade bread day. There was no internet connection for several days, finally there is a connection now. I may not post for a while because our internet service provider scheduled a wide repair and maintenance, we're not sure if we will be affected. I'm going to keep this post short and sweet, the connection could be cut off anytime! I will surely repeat this bread and make a more "dramatic" post in the future. I missed uncle Dab's Mandela challenge last time and I don't want to miss this one now.
This has been a challenge in so many ways. Yesterday was the first chance all week to bake.
Friday am built my levain
100 g refreshed 100% starter
100 g water
30 g wholewheat
70 gm higrade flour
Friday mid afternoon made hot water soaker with grains
20 g black chia
25 g sesame seed
54 g pumpkin seed (all I had)
50 g sunflower seed
34 g kibbled rye
11 g salt and 310 g hot water.
I love Jeffrey Hamelman's book Bread! It offers many recipes that could qualify as my favorite, so I just don't bother to choose. Often, what I bake is driven by how much time I have, and for Homemade Bread Day I did not have a lot of time. Because of that, I chose Country Bread. It uses a biga that provides 50% pre-fermented flour for flavor, but also includes only a short prep cycle that fit my schedule.
Hi, fellow TFL members, old and new!
I've been meaning to write about my career change, and where it has lead me, but I have been too occupied with settling my family and was lazy to post anything.
After a long time I used 100% kamut white flour for making this bread. 76% hydration,3 hour bulk ferment, divide,preshape, bench rest for 10 minutes, shape, immediate retard, baked after 16 hours.
Crumb is very soft and not too much opened, crust is just great and brings a big contrast to relatively wet crumb. I have baked this bread today for my grandchildren.
Happy baking, Joze
