Hello, everyone! Gosh, it's been forever since I've posted, right? I've still been baking like mad; just haven't been documenting everything too well. Here's a little update on what I've been baking (not really in chronological order)
Ciabatta
Pizza Bianca from ciabatta dough
This is the most sour porridge bread I've made to date. I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.
I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese. I didn't measure the cheese added to the grits but it wasn't a large amount. Feel free to indulge. I always make a lot more grits than needed and eat them with dinner or breakfast later on.
This Friday’s bake was an unusual one even for Lucy. It combined the low slow 2 hour baked scald of a Westphalia rye with a mainly white wheat and sprouted SD bread and bit of rye and spelt thrown in for some kind of effect only a Baking Apprentice 2nd class could understand.
My first use of my young (10 days) SD starter, and first attempt at FWSY Field Blend #2, which I've had my eye on for a while.
It's a hybrid dough, so unsure how well the starter did (a concurrent txfarmer 36 hour baguette attempt with pure levain is not going well so far), but the bread came out quite well and smelled amazing while baking, and afterwards.
I gave this to a very good friend as a going away gift so didn't get to taste it, but I requested the crumb pics and feedback was very positive! Can't wait to make it again. Maybe as baguettes!
And Happy Friday! Thanks for being so welcoming to an enthusiastic newcomer.
I cooked up some of the Bob's Red Mill 10 Grain Wholegrain Cereal and used it in the preferment instead of the main dough.
Preferment 1st Build:
25g of ripe starter
50g of cooked cereal
50g of water
Preferment 2nd Build:
150g of cooked whole grain
50g of white whole wheat
200g of water
Inspired by necessity: I had a lot of pesto, and I hate wasting food.
Rather than mixing the pesto into the dough, I decided to create a simple sourdough, and then spread the pesto onto the pre-shaped loaves just before final shaping, to create a sort of "filled" effect. Pretty good results!
Ingredients:
350 g AP flour
100 g whole wheat flour
350 g water
100 g ripe white starter
11 g salt
10 g sugar
5 g toasted wheat bran
5 g toasted wheat germ
Method:
I know you are thinking the same thing I am when Lucy came up with this one. What is wrong with her? No whole grains, no sourdough, no add ins – No Nothing Bread!
I was quickly reminded that we had company coming over for Valentines Day with one not even out of high school and they might nit like those other kinds of wonderful breads we like so much.
Lucy came up with a versatile 50% whole grain Kamut recipe that can be used to make any number of different breads by adding in what ever is handy or even left overs.
More than 2 years ago Lucy and I baked out first 100% Kamut Bread that was at 102% hydration. Back then we weren't using straight rice flour in out baskets and the dough stuck causing a nasty disfigurement here:
