I have been practicing for several months the scoring and this one seems to have worked. This is a 80% bread flour , 20% spelt flour with 75% hydration.
Another version of decorative bread scoring with zebra pattern, this time on a 100% semola rimacinata loaf with 70% hydration and 15% inoculation, cold retarded for about 10 hours only.
My oldest grandson is a big fan of "Pane di Altamura", so I like to bake the bread from semola rimacinata to make him happy. Actually I got only semola flour so I used my home mill to re-mill it twice and get rimacinata flour.
This bread was inspired by some post on Facebook some time ago. Since the "Eclipse Challenge" I never used the charcoal colour in the bread and therefore I thought that it's time to practice a bit with decorative scoring.
Basically the same process as the last bake. So little hands on that it is amazing to see what the dough becomes with just time and two s and f's. The one thing I will change is I won't be doing a bulk ferment any longer. I remember why I hate having to wait around for the dough to get warmed up and risen before baking. I will shape and retard in the banneton. I like baking the cold dough as it is so easy to get out of the banneton. Other than that I won't change any of the technique . It all went flawlessly.
Been away a few weeks 'cheating' with a few hybrid loaves, Hamelman and Forkish's books are full of sourdough recipes with a pinch of commercial yeast. It feels a bit wrong... But tastes so right! It's like playing pool after playing snooker, still great fun but seems too easy.
This is my attempt at the loaf that Bread1965 was trying to recreate quite a while ago. I was able to get my hands on the real version of this bread and it is delicious! In this recipe, I tried to be faithful to the order of the ingredients listed on the package. The last 4 ingredients always puzzled me because they were after the salt until I clued in one day that they are used for the topping and are not in the bread. That would explain the tiny amounts.
Recipe:
100 g of rye berries
968 g of unbleached flour + 37 g
I have been tinkering, experimenting with various porridge breads for the past while; various attempts to create a lighter crumb, more custardy texture, deriving different flavours in the breads using various porridge mixtures while trying to keep a solid nutritional profile with the fresh milled grains and additions, using younger levains, varying final dough hydration. But sometime I just want a good porridge bread, like the one I first discovered working my way through Chad Robertson's Tartine 3...today was one of those days Nothing complicat
Well the pics tell the story but here goes for some more details.
350g very very young spelt levain 100%( fermented only about 4-5 hrs)
660g KA bread flour
90g Kamut
50g fresh milled rye
22g Kosher salt
20g maple syrup/20g yogurt
500g water ( 300g apple yeast water 200g water)
Cell phones rock for casual photography!
I had a full load of 8 cast iron pots in the oven this morning. I had four of my Heart Bread loaves to bake for a customer, and I've been waiting for an opportunity to bake some of Ian's cream cheese breads, and I also added a couple of Tartine Porridge loaves to top up the load - this one made with Kamut flake porridge, walnuts and walnut oil (bought some the other day).
