For the 2nd test of our new 2 week old WW starter, we though we would continue our 100% whole grain quest to a 3rd bake, similar to the last 2, but making a few changes along the way as my apprentice usually does. She just can’t leave well enough, or me either for that matter, alone.
weekend baking is always for friends. my friends have no preference, so it allows me to experiment and practice... !!
getting confident with my hands :)
i am making bread now as well for Sunday's friends. more practice
I haven't made bread with my Yeast Water starter in a while so I figured I would try making a YW levain using my proofer set at 86 degrees F. and see how it came out. I was hoping the proofer would allow the YW levain to develop better than it usually does and it did not disappoint. The levain was made in 2 builds with the first one lasting 7 hours and the second about 4 hours.
Oh Boy! Oh Boy! Oh Boy! This is by far the most exciting and interesting Vollkornbrot that I have ever baked, and I have baked quiet a few of them! I got this idea from the Baeko recipe database. As you might expect, I made several changes to the original formula. This bread is loaded with whole grain goodness, a high amount of fermented flour, a high amount of soaked grain and a truckload of dried fruit and toasted nuts and seeds. My approach to this bread was to simply use the fruit and nut soaker idea and throw that into Hamelman's recipe for Vollkornbrot.
I am completely amazed every time I look up from my bench and to the left and see the oven. I talk to it as I walk past it in the early morning. I feel like I know it already as I have seen it formed from the ground up. We will make great bread together ... will just take time to get to know each other.
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