Just another white bread, bulk was longer this time, almost 10 hours. 21 hs at the refrigerator. It was more easy to shape, but still difficult. Liked the result. Trevor's book is being really helpfully.
I decided to do a test run of my planned bake for next week. For the last couple of years I’ve taken loaves around to our neighbors, this year it will be more than ever, 10 loaves. I still have to work out how to manage that, 2 at a time in my oven. I’ll be studying Danni’s posts for ideas!
When I’ve used cranberries before I thought it was too much, so this time I scaled back the cranberries to 30% of the add-ins and upped the walnuts to 70%. Total add-ins 11% of the dough weight.
Our oven has been rather busy lately, especially with the Christmas cookies that my wife likes to make at this time of year. In spite of all of that going on, I still managed to work in three different breads yesterday.
First up was the Tyrolean Christmas Zelten from The Rye Baker:
Here is a simple formula that I have used after baking a few full-of-add-ins loaves.
30% Sprouted White Wheat 20% Barley Sourdough
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
Hello Fresh Loaf Community,
This is my first post on the site after reading recipes and browsing for the past several months. I have been really inspired and impressed by all the amazing bread I have seen here on TFL and want to join the conversation.
The loaf was made using spent beer grains obtained from Somerville Brewing (Boston, MA) and naturally leavened thanks to Stefano, my sourdough starter.
We spent the month of November in northern California, where we lived for 15 years. In SF for Thanksgiving with long long time friends, we stopped at one of the Arizmendi Bakeries that dot the bay area. Among other delectables, we picked up their Sesame Semolina Jalapeño Cheese breadsticks, which we both fell for immediately. Upon return home my wife asked if I could try to duplicate them. So…
No vital wheat gluten this time.
Porcini Mushrooms Cheddar 30% Germinated Red Rice SD
Dough flour (all freshly milled):
150g 50% Whole spelt flour
90g 30% Germinated red rice flour
It is nice to see others actually doing it today.
https://www.youtube.com/watch?v=QTL8z5pbmHU
https://www.youtube.com/watch?v=BHR5hyTBnSM
https://www.youtube.com/watch?v=LUUob15LOf8
https://www.youtube.com/watch?v=41IXziKSCtw&list=PLJMp5K0iCc88nac8oMFPrd62TH3fsKxY-
For the past few months, I have been baking breads with 40% home-milled mixed whole grain flours. I have been playing with various combinations of whole wheat, rye, kamut and spelt. The hydrations have been between 78 and 83%. I have found the flavors wonderful, but the crumb a bit dry, especially after freezing.
Last week, I returned to a bread with 30% whole grain flours and 81% hydration. The crumb was more open, and the crumb was cooler and less "dry" feeling. The flavor was subtly sweeter. I think my 40% whole grain breads need higher hydration, even than 83%. Stay tuned!
This is my first brioche attempt, using Hamelman's recipe with commercial yeast. I'm quite proud of it, but I'm not sure what it's really supposed to be like. I'm not sure how cakey vs. bready it's supposed to be. It certainly looks and tastes great, but I'm wondering if it's cakier than I'd like.
