well this week when I told a friend I would make Pane Bianco, the reply was oohh - a pull apart bread! Actually that would be better so I followed this recipe from King Arthur Flour. https://www.kingarthurflour.com/recipes/pane-bianco-recipe
Had a late start, and ran low on starter. Should have added some instant dry yeast to speed things up.
Goal: 1200 gram (weight before baking) boule.
12:37 pm. Mix 50 g chunks of Prairie Gold (HWSW) retentate from #20 sieve, 357 g home-milled PG, 93 g home-milled hard red winter wheat from Whole Foods, 86 g home-milled Kamut, (586 g total flour/chunks), 3/16ths tablet of 500 mg tablet of vitamin C, 469 g bottled spring water.
[ 1 hour 52 minutes autolyze. ]
This time, I tried to experiment with a shorter proofing time... But then life got in the way so I wasn't as scientific as I'd have liked to be. The result is OK, I cut into it about 36 hours after baking so it looks a little dry... Tasted nice, but the crumb is a little dense.
What I'm actually thinking is that the activity of the starter is something I need to control next time. A longer bulk ferment and proof, but with a less active starter might be the key (like loaf 6)
Tomorrow going to revisit & make another batch of KAF’s Soft White Sourdough Bread. That was the first yeast raised gluten-free bread I’d had any success. This time feel confident enough to make my own flour base rather than use Measure for Measure, KAF’s gluten-free all purpose mix. And! *\0/* bake it in mini loaf pans in the toaster oven *\0/*. Living life of the edge, HaHa.
A 1.75 kg loaf from high extraction (85%) stone ground flour, mixed in a stand mixer.
ingredients: flour, water, salt, and egg white glaze
procedure :
Weigh a kilo of flour and 20 grams of salt
Put 300 grams of very active, very liquid, starter in stand mixer
Add 300 gm water, mix in enough flour by hand fulls to make a thick batter.
Let ferment at 68F, for a 3 hours.
Add 300 gm water, and mix in enough to make enough flour to make a thick batter.
Let ferment at 68F, for a 3 hours.
Here is a foursome! no not Aussie rowers. The dough was 50% wholemeal and has kipfler potato chunks and fennel bulb slices and in time to be cooled enough for lunch @ 250g each, Roll on lunch time.
This was a follow on from my previous dough using up the last of the cottage cheese and mixing it into the wholemeal flour first like butter into flour for pastry, it worked well breaking the cheese down and less stickiness in the dough. I can also now say it tasted divine!
This sourdough has a sharp tang due to the 24 hour cold fermentation. Whole wheat, spelt, rye, and bread flours were used.
During the week my wife gave me a book she picked up for 50 cents from a charity shop " The Laurel's Kitchen Breadbook" and i thought i'd give a recipe a go, i chose the Cottage Cheese Herbed Loaf.
...have to add additional fluid to dough after first rising. Someone *blush* weighed out 320-g cassava flour r/t 230-g. Wondered why the dough was wee but stiffer last night.
Debating warming some milk, adding pasteurized egg, wading in to the elbows. Or not. What could happen if I form it “as is” & set to bake? Bread or crumbs, aye?
Am interested in adapting a favourite Ruth Wakefield crumb bread recipe. Hmm... may have convinced myself to bake it.
Making this by request. Bulk method changed to my usual just to see how that affects the crumb. Original called for two sets of folds at 50 and 100 minutes with a 4 hour bulk in total. I also cut back the original hydration by 50 grams as I felt the dough didn’t need it.
Levain:
63 g starter
63 g water
110 g unbleached flour
15 g freshly milled Rye flour
Dough:
750 g strong bakers unbleached flour
100 g freshly milled Kamut flour
