Started baking with levain a few weeks back, and it only took a few loaves to get me started on experiments and new flavors - couple that with chocolate cravings hitting with a passion - well, the rest is pretty self explanatory.
This week is finals (and my graduation!) week at Penn State, so naturally I've hidden from all responsibility in the kitchen. This week I made Po'Boy rolls for buffalo chicken cheesesteaks, oatmeal bread, oatmeal cookies, and pizza.
Po'Boy Rolls - http://www.thefreshloaf.com/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault
I made these a little smaller for shareability, maybe a little less crackly, but so delicious.
Sourdough Italian Demi-Baguettes: Variations on a Theme
David M. Snyder
May 3, 2015
1/1/2015 - New Years Eve Pizza
1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds
1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA
I haven't posted a lot as it seems I have been traveling all the time, but I have been baking, so I will share some of those photos. When I found out that we were so close to the King Arthur Flour HQ during our New England trip, I just had to go visit there. It was so much fun, and I wanted to buy everything. Generally, carrying flour in one's suitcase does make it a lot heavier, and I am already at the limit! I got a gift certificate for my birthday, so I will be ordering a lot of KAF goods when we aren't traveling so much.
Decided to give the pantry and the new mill a workout. List of ingredients:
5 variety rice mix
Quinoa
Flax seed
Steel cut oats
Wheat bran
Milk
Water
Amaranth
Chia seed
Sunflower seed
White wheat flour, high extraction
Semolina flour
Einkorn flour
Spelt flour
Barley flour
Buckwheat flour
Wild yeast starter
Sorghum syrup
Coconut oil
Salt
Pumpkin seed
Bread smells wonderful. Won't cut it till tomorrow.
Stu
Today in addition to the Hamelman Challah, our rye starter was floating so we needed to put together bread.
Inspired by Hamelman's Vermont Sourdough with increased whole grains today's dough is really a 1.2.3 with an emphasis on pumpernickel...simply because I didn't feel like working at it.
384 grams of floating starter, 768 grams of water and @1100 grams of flour split: 200 Whole Wheat, 300 Pumpernickel and 600 KA Bread. I actually dropped the bread flour a little because of the increased whole grain pumpernickel.
Bread number two I baked this week incorporated some of my ever-growing collection of dried cherries along with a small amount of shredded cheddar cheese and a multitude of tasty flours. I wanted to make a good healthy bread I could eat for breakfast and I think the end result fits the bill.
I used some of my freshly milled Durum flour in the stater and incorporated some KAF Oat flour, whole wheat, potato and European flour into the final dough. Some cracked wheat and rye chops were added to round out the whole grain aspect of this one.
I wanted to make a fairly simple bread good for grilling now that the nice weather has finally arrived. I decided to use up some of my fresh milled Durum and Sprouted Durum flours along with some European style KAF, cracked wheat and a little maple flavored balsamic vinegar to add a nice sweet after note.
I was actually surprised on how much I could taste the maple flavored balsamic as usually I barely notice it, but my taste testing panel at work didn't seem to mind or notice.
