There really was enough bread in the freezer for most of a week, but I had an irresistible urge to bake bread, and I had promised to make a 75% whole wheat sourdough with home-milled flour, and last week's SJSD baguettes were so good and so gone ... ?
75% Whole Wheat Levain from FWSY, made with MockMilled whole wheat (and some rye)
Some of you might have seen a post recently by user/morb1lee (http://www.thefreshloaf.com/node/57650/bulk-grain-free-samples) offering samples of his wheat grain.
I got a request for a “7-grain with Bulgur” that I apparently made a while ago. The only thing I could figure out was that it had to be Hamelman’s 5 grain Levain that I had made with Bulgur. So here is a 7 different flours with seeds and grains version not counting the AP flour.
Makes 3 loaves
Liquid Levain build
272 g flour
343 g Water
55 g Starter (if kept in the fridge, fed a few times prior to using in the Levain)
Soaker
100 g bulgur
100 g Flaxseeds
A weeks ago, Tom (Toad.de.b) introduced Farina Bona to me, which is basically flour milled from toasted but unpopped popcorn. I love his idea of alt altus so much that I thought I had to try this flavor booster as well.
If you have been following my blog posts you know by now that I love a good porridge bread. This one is no exception.
The addition of the coffee flavored maple syrup to the porridge and main dough added a nice slightly sweet undertone. You don't really taste the coffee but overall combined with the rice this one is a keeper.
The crumb came out perfect; moist, soft and open. This is one that is good enough to eat by itself. I finished off the whole loaf using it for sandwiches and gave one away to a few of my dog park friends.
I called into South Metro Tafe Beaconsfield yesterday to make a booking for lunch at Quinlan's Training Restaurant for next week and was informed that the facility will be closing for good at the end of this term which is only 5 weeks away.
I was given the opportunity to endulge myself and spend this morning with a number of Commercial Cookery students in the training restaurants bakery. Under the circumstances i thought it wise to grab the chance while i could.
This week’s round of RWC SD. Changes for this one were:
Did my usual mix, rest, pinch, stretch/fold, rest, s/f, rest, s/f rest, bulk, etc.
This bread is based on Chad Robertson's Tartine 3 brown rice porridge bread. As Robertson says, "...combine well-cooked whole grain rice with a highly hydrated whole wheat dough and let the loaves fully ferment with natural leaven to make the nutrients contained within the finished bread readily available for digestion." I opted to use organic black rice for its rich nutritional value and cut back on the total amount added to the dough to keep the bread a bit lighter; I also added a small amount of oat porridge for complimentary taste and texture. The dough was mixed with
What do you do when given some interesting flour to play with? well you have to go home and try it straight away! i made a White loaf with 10% addition of Millet Flour.
I required enough dough to fill a banneton 750g
bakers flour 90% 393g
millet flour 10% 42g
salt 2% 9g
lard 2% 9g
malt 2% 9g
yeast (dry) 2% 9g
water 70% 295g
