Cilantro Goat Cheese & Spicy Salami SD
Dough flour (all freshly milled):
150g 50% Whole red fife wheat flour
90g 30% Sprouted durum flour
60g 20% Sprouted kamut flour
figured a few tricks - these are browning evenly every time now with zero muffin top / bottom. Will follow up with some more pics of the process for those interested ...
I tried to use some fresh dill from the garden. My idea was to roast few cloves of garlic, but at the time of mixing I realized that I had forgotten to roast them. So I decided to use few cloves of black garlic that I had available around here. The following were the ingredients
86 g levain (whole wheat at 100% hydration)
30 g semolina
100 g blended whole grain berries (60 g whole wheat + 40 g rye)
167 g bread flour
174 g water
4 g salt
Handful dill
5 black garlic cloves - chopped
Process
I made Reinhart's Sunflower Rye from BBA, and it was a nice change from our typical 10% WW/rye sourdoughs that we've been making. A tighter crumb than I'm used to getting from lower % rye recipes, but still very light.
Paul
One of the breads for tomorrow's Festive Braids class.
Paul
I baked this one before I left for my annual pilgrimage to North Carolina for Turkey Day but didn't have a chance to post it until now.
I have to say, this one is like a Challah on steroids. It is packed full of flavor and super moist which you expect from the porridge addition. It would actually make a great bread for leftover turkey.
The addition of the ricotta really pushed this one over the edge and you would never know it is 45% whole wheat.
Cousin Jay sent me this article about the death of the Montreal Bagel. Maybe we will have to import Canadian wood into NY and bake NY bagels in a WFO and sell them back into Montreal. The best of both worlds maybe?
https://www.theglobeandmail.com/opinion/article-the-death-of-the-montreal-bagel/tter than either.
