Something about using some durum flour keeps me coming back, and I tried to improve upon the flavored boule from my last/first blog entry.
Now enamored with stiff levains (until the next thrill comes along), this adventure had me bake a batch of SJSD dough. But instead of as baguettes, I am also somewhat enamored with batards these days (until the next thrill comes along).
Simit is so much more than a bread ring.
Taking some risk of increasing dough hydration, even if it's only by a small margin has finally paid off. As a result, better oven spring, moist and chewy. Couldn't be happier!
Happy Baking to the TFL community!
Regards,
FrugalBaker
Baker/author Ken Forkish, in Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, makes an impassioned and compelling argument for home- baking in Dutch ovens.
Well with a couple of fresh levains to bake with and feed, I thought I would try and use some of the natural starter discard in a traditional naan recipe. I LOVED the results!!! The recipe is super easy and with a little baking powder, you can enjoy the results fairly fast.
Formula:
1/2 cup whole milk, scalded and cooled to 90F
1 tsp sugar
30g sweet levain, 100% hydration
285g AP flour
1/4 tsp salt
1/2 tsp baking powder
1 Tbs canola oil
31/2 Tbs full fat plain Greek yogurt
25g beaten egg
I am SO glad to have an active yeast water! The leavening properties of YW are pretty amazing. I have updated my recipe for this loaf after discovering a few errors in an older YW Pulla post, now deleted.
Here is the proofed loaf on the peel, ready to bake:
After baking for 29 minutes, steam for the first 12:
Levain:
50g yeast water
50g strong bread flour
Its easy to make and this flaxseed bread is delicious and healthy too. its the latest post on mybreadandbrot.com.
I mixed up a batch of dough using Hamelman's Deli Rye as a guide. I did substitute a little KA Sir Lancelot for the whole wheat I usually use because 1) I was out of whole wheat and 2) I wanted to see what Sir would add to the mix. I also added yeast because I needed to bring one of the loaves today and couldn't wait hours!
The recipe:
675 grams KA Bread Flour
125 grams KA Sir Lancelot
200 grams Hodgsons Rye
600 grams water
300 grams Rodney
20 grams salt
7 grams SAF Yeast
Today's adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey. The 50% spelt loaf came out nicely...after my burned, failed 100% attempt, so instead of leaving well enough alone and making another one, I decided to branch out. I also wanted to use up the buttermilk and orange juice.
The recipe:
