Focaccia is one of my favorite bread. It’s not hard for someone to understand why after learning about my love for salt.
Sun-dried Tomato Olive Spelt Focaccia with 25% Sprouted Red Wheat
Dough flour (all freshly milled):
130g 65% Whole spelt flour
3rd batch
Same approach and this time I put the dough into the wine cooler at a warmer temp at 8C to see whether I get those nice bubbles as Joze does. No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit like battered fish...huh.....
This is something that I made a few months ago when I wasn't actively posting. I almost forgot it until I saw it again last week so I thought of posting it. These were inspired by Kao Bao Zi, meat filled buns baked in a tandoor oven from a specific region in China.
550 dF convection bake with Pizza Stone.
Bulk ferment for 2 hours in fridge and 2 hours at room temp.
used parchment paper to make sliding pizza onto stone easy.
Best yet with the method and formula that joze had posted....http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version.
I don’t usually bake mid week, but I had requests from family and friends who needed bread ASAP! I was also asked to repeat the 5 grain levain loaves but since I like to try different combinations, I thought I would take inspiration from Frank’s Let’s Blame CNN bread and Hamelman’s 5 grain levain.
I was going to retard the levain it since time was of the essence, I ended up going for a young levain. It seemed to be quite active and rose nicely in spite of short timelines.
Multi-grain Sourdough Bread with home-milled flour
David Snyder
August 8, 2018
Today's bake is another variation on the multi-grain sourdough breads I have been baking for the past few years. This one has a bit more whole grain flour – 40% versus 30%. Some fresh-milled spelt was substituted for some AP flour. The whole grain flours were milled in a MockMill 100, just before mixing. Because of the higher percentage whole grain flour, I also bumped the hydration up from 78 to 83%.
After some inspiration from recent posts about different kinds of yeast water folks are making, I revived one I'd had neglected in my fridge for about a year. It was originally made with plums from my back yard, but I ended up maintaining the apple one I made at the same time and ignoring the plum one, until now. I took it out - it looked and smelled fine, so I scooped out the depleted plum pulp and dumped in a handful of fresh blackberries. After two days it was beautifully fizzy and smelled great!
It was a Great day to have the oven on last week with a cold blustery day outside, decided on a fruit loaf as the grand daughter was having a sleepover that night. i had a new bread tin that has a sliding lid in the cupboard so it was going to have its maiden bake and here it is sweet dough with 50% Pitted Prune Pan Loaf. hope you enjoy it as much as we did.
