BASIC SOURDOUGH BOULE, 70% HYDRATION, 80% TYPE 550 BIODYNAMIC FLOUR FROM SPIELBERGERMUEHLE AND 20% MACINATO INTERO DI FARRO FROM MULINO MARINO. RETARDED 18 HOURS. BAKED IN A COMBI OVEN ON A BAKING STEEL, WITH THE COMBO COOKER COVER FOR THE FIRST 15 MINUTES.
First a shout out to JustJoel whose post lit a fire under me to get this post finished!
European Peasant Loaf
I am continuing my quest, as one of many others, for getting better oven spring and open crumb. This is my adaptation of Trevor’s European Peasant Bread.
Recipe:
150 g freshly milled spelt
150 g freshly milled rye
150 g Arva Mills whole wheat flour
820 g unbleached flour
50 g freshly ground flax
850 g filtered water
23 g Himalayan pink salt
30 g kefir
280 g 100% hydration levain (procedure for this is in recipe)
One of these kids is not like the others one of these kids is doing his own thing (a little sesame street jingle to introduce today's bake models).
With the Blue Blood Full Moon striking this week for the first time in 130 years, which won’t happen again for another 150 years, it was, if you missed it, you weren’t ever going to see it again……. unless if you are young and future medicine cures death for everyone.
I usually bake on a baking stone in a convection oven with mixed results.. Over the last few months I have managed some consistency and although the bread was good I never quite achieved what I wanted. So the other day I came across an old dutch oven in the back of my Mum's kitchen cupboard and borrowed it for a trial run.... I can safely say this is easily the best loaf I have ever made, the Dutch oven changed my bread in every single way... rise, crust, texture, taste.
Fried up these donuts for a brunch and filled them with a citrus curd made using blood oranges and rose water!
Recipe:
Levain:
110g bread flour
35g starter
15g honey
60g water
Dough:
500g bread flour
2 eggs
70g sugar
15g salt
130g milk
15g diastatic malt (optional)
all of the levain
130g butter
1 tbsp vanilla extract
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Filling:
1 cup sugar
8 egg yolks
20g corn starch
This week's bake was Trevor Wilson's Tartine Style Country Bread, along with a basic white to use up levain.
Monday 3 pm refresh starter 5 g + 10 g water + 15 g flour. mix and leave on bench. room temperature 26 deg Celcius
Monday 8:30 pm added 30 g water and 30 g flour. room temperature now 23 deg C. Leave overnight on bench
Tuesday 8:45 am add 45 g water + 45 g flour. Room temperature back to 23 deg C, Not a standard build, just wanted to keep it going till after lunch
Formula Tartine Style Country Bread
Lucy saw some Hokkaido Milk Bread yeast rolls posted last week that were based on Floyd’s great recipe. I said at the time we would see if we could make this bread the traditional Japanese way with yeast water and a Lucy twist with her turn.
