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Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.

Mr. Forkish designed this formula as a hybrid, using a levain and baker's yeast for leavening.  I elected to use only the levain because it was one of two things that I wanted to test with this bake. 

Some context is probably in order. 

We are a bakery ingredients and packaging distributor in Los Angeles, and move significant amounts of both Canadian flours and USA flours.

The bake was kept simple since it was exam period. We’ll have something less boring next week :)

20% Sprouted Ragi 30% Sprouted Red Wheat Sourdough

Dough flour (all freshly milled):

150g      50%       Whole Red Fife wheat flour

90g        30%       Sprouted red wheat flour

Just throwing something together... a 300g spelt, 200g wheat bread flour, half a cup of yeast water starter, apple yeast water some scalded milk, blob of butter and a decent shake of ground caraway, 10g salt.   Forgot how rubbery wheat dough can be.  Had to let it relax so often!  After bulking, stretched the dough into a two foot long narrow pizza like shape, rest, and cut triangles to roll up.  

Something different and easy.  Brushed with milk and let 'em rise under a wet  towel.   210°C hot oven with steam. 20 min. 

I've been wanting to get into dark rye seeded breads. I didn't have much time this weekend and found this recipe online and gave it a try.  https://www.occasionallyeggs.com/easy-overnight-dark-rye-bread/  I looked at Stanley's (Rye Baker) recipes but they involved more time than I had available.  The recipe I used called for cocoa powder instead of a dark beer which i wasn't sure about, but without experience thought it might be work.

Hibiscus flowers (flor de jamaica) make an extremely vibrant pink/purple tea with some really nice floral and tart flavors.  I'm starting to experiment a little bit more with using other hydration sources instead of water for my bread baking.  I recently baked a loaf of bread that only used a milk stout instead of water and it turned out really good.

Haven't posted in a while, but need some advice, so sharing this over a number of forums for advice.

I've been finding my pan loaves are coming out tacky & sticky in the middle.  I don't encounter this problem with my free-form loaves.

I had a huge bag of apricots and decided to use them in a bread. Maybe I shouldn’t have bothered. ? I remember another time using apricots and the loaves bombing. 

Recipe

Makes 3 loaves 

Soaker

125 g Rolled Oats

250 g Boiling Water

Dough

800 g Unbleached Flour 

200 g High extraction Spelt Flour (230 g Spelt berries)

540 g Water + 50 g

22 g Salt 

30 g Yogurt

250 g Levain

100 g Pecans (chopped)

Sourdough crust, 10% Whole grain, (spelt & whole wheat.)

Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.