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This is the dessert that I decided to make for tomorrow night’s dinner.  I like to prep as much as I can the day before to make the day of the dinner party less stressful.  In fact, the main course is marinating overnight to be baked in the oven at dinner time.  This recipe was by Nadia Hussain from the Great British Bake Off.  She calls it a Pineapple Bundt, but given the ingredients I’m calling it a pina colada bundt since it has pineapple, coconut and lime in it.  I hope everyone enjoys it.  Surprisingly I’ve never made a drizzle cake before.

We are hosting a group of friends for dinner tomorrow night and wanted to bake a focaccia again to have with our chicken Marbella with peaches.  I haven’t made a focaccia with potatoes yet so decided on this one adding the usual red onions, rosemary and cracked peppercorns to it.  Nothing fancy but hopefully good.

86% whole grain sourdough country Pullman loaf bread.
Whole wheat - 70%
Prefermented high gluten flour - 14% (100% hydration)
Dark Rye - 10%
Whole Spelt - 10%
Purple Barley - 10%
Water 73%
Salt 2%
Honey 6%
Olive oil 6%

Total final dough - 2400 grams 

Recipe based on Elaine Boddy's Mixed Flours loaf from The Sourdough Bible (page 97).

I had a small quantity of rye flour to use up, the spelt and baker's flour per the recipe and the atta for the suggested whole wheat flour. The recipe called for dark rye, mine was the light kind - it still baked nicely and tastes pretty good!

Made 2 loaves. 

700g water

600g baker's flour (Wallaby)

300g chakki atta (Gingin Flour Mill)

120g rye flour

80g whole spelt flour

0.5 tsp diastatic malt

100g starter (100% atta)

My wife was going through the cabinets last week and hauled out two packets of dried starter.  One was a survivor from our move from South Africa to the US, dating back to October 2011.  So, just a couple of months away from being 14 years old.  Mind you, this has received no special treatment, having been tucked away in one cabinet or another at room temperature.  It has also survived a second move in 2020 when I retired and we moved from Kansas back to Michigan.

When you are fortunate enough to find something like this out in the wild (and they are legally accessible):

you do this:

which can lead to this:

The extraordinary heat and humidity of the past few weeks in NYC has meant that I haven't been baking.

After baking only whole rye bread for quite a while, I decided to try something I didn't bake before. Nothing spectacular. I just replaced half of the flour with Ruchmehl (afaik first clear is the closest match in the US) and used a stiff preferment. Half of the whole rye flour is fermented in the preferment. The other half, together with the Ruchmehl, goes into the main dough.
A bit of sourdough for the preferment, 76% hydration, 2% salt, that’s it.
Hand mixed, 2 S&F, fold and roll for the final shaping, baked at 230ºC on a baking steel.

Had a good friend coming over for a run and lunch today, but I was lazy and woke up too late! I don't usually like to make any yeasted product in less than three hours, but today was such a day and I was determined to make the best of it.