Blog posts

Feb. 15, 2021.

This is bake #7 in the durum Community Bake.  Previous bakes, #4, 5, and 6 are at: www.thefreshloaf.com/node/67434/bakes-381-382-383

• Whole grain durum flour, Sher Fiber Wala from Brar Mills, 100%.
• 77% water, room temp 70 F.
• 2% salt. (store-bought tortillas usually have more salt than this)

Mix and then knead a few minutes until mostly smooth.

Let rest at least 60 minutes. Durum takes a while to absorb water.

Knead for a few more seconds.

A while ago I found this very unusual and interesting recipe on Rus Brot's channel on YouTube: https://www.youtube.com/watch?v=JsDHSrhTgWs

Feb. 14, 2021.

Woo hoo! Progress!  

This post consists of bakes # 4, 5, and 6 of the durum Community Bake. Previous bake, # 3, is at: www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf

I finally, in bake 38.3,  made a mostly-WW durum mini-loaf (75% Fiber Wala, 25% KABF) that is worthy of sharing with others, bake 38.3.

I have a levain build in progress for tomorrow, but found myself wanting to make something today. I opted for this Semolina Sandwich bread. I had to tweak it, as I only had 287 gm of semolina (Bob's Red Mill, discovered in bulk at our local Winco a couple of days ago). So the rest of the flour is KAF AP. Otherwise, I did the rest the same.

It smells heavenly! Crumb shot tomorrow..... 

For anyone following my new oven adventures its been many months and I am finally getting burst on all scores.  I am happy.  Each score passes the gringe test where it can be picked up easily by the ear.  Boomshanka ! 

My current daily bread is fresh ground whole wheat flour, 2% malt powder, 2% salt, a hand full of yesterday's dough, and enough water to make a firm dough.

 The night before I put the flour, malt, & salt in my plastic dough trough. I mix enough water into my old dough to make a runny mess. I make a well in the flour mix, very gradually pour in the old dough mix, as I stir the liquid, pulling in flour from the edges of the well as I stir. I pour in water with my left hand as I stir with my right to make a firm dough.

Here is what I did.

Knead to incorporate:

2.5 c. AP flour
1 tbsp ea. gluten, caraway, sesame
1.5 tsp salt
1/2 c. sourdough starter
3/4 c. water

Tom Cat's Semolina Filone is a lovely recipe by Maggie Glezer from her book Artisan Breads. With thanks to Alan (Alfanso) bringing this recipe to my attention and exemplary bakes of this bread by Alan and David (dmsnyder) I just had to try this recipe myself. 

I had a theme going for this Valentine’s Day weekend of sour cherries.  Of course I needed a dessert so what better than sour cherry raspberry pie.  I decided after reading through a pie cookbook that I would try to bake it differently.  I blind baked the crust and then baked cut outs that I then painted some with red gel food colour.  I also cooked the filling on the stovetop and then assembled the whole thing placing the red cut outs in a heart pattern for Valentine’s Day.

Cranberry and Walnut Sourdough

Recipe:

70g Whole Wheat Flour(@WholegrainMilling)

280g Strong Bread Flour

280g Water

70g Starter(100% Hydration - Feed 1:3:3)

7g Salt

120g Walnut and Cranberry(Soaked overnight and left to drain for 8 hours)

A little minute more on fermentation would have over fermented this dough....

2 hours Autolyse