An 85% semolina rimanciata, 15% strong wholewheat flour sourdough.
24 hour retarded in the fridge.
Lovely taste!
The 2nd bread back from no bread for months, is similar to the one 2 weeks ago but the 20% whole grains were made up of only 7 different grains, the hydration was up a bit to 80% and we retarded it for 12 hours with no autolyse but did put the Pink Himalayan in the mix instead of on top of the autolyse. We dropped the Emmer and Einkorn because Lucy said E’s are no longer the it in breadmaking anymore- plus the pooches pantry was bare for them.
Today I made bread from freshly milled Einkorn. I can't really convey the glory of the flour. I milled it on the finest setting and then put it through a 40 mesh and then a 50 mesh screen. The resulting flour was the most amazing color of cream. And the smell was more like a perfume than the odor of wheat.
The dough was similar to a 50% whole wheat dough, only not the sawdusty flavor that I associate with high percentages of whole wheat. I think the absence of the bran contributed to that.
Back in 2014, for the third time, I attempted to make pan pizza for guest. For the third time, everything seemed to be going perfectly and yet the crust came out far too hard. You can read about that here.
After that, I literally hung up my pizza peel (though I took it off the kitchen wall for free-form boules and loaves).
Boy I thought I was really doing something great. Took several large pieces of fresh pineapple peeling with the meat on it and dropped them into my AYW . It sure did get it to bubble and ferment and smell loverly....but oh boy. I never even thought about the enzymes and protease breakdown. Turned my bread to GLUE....I mean it was almost impossible to get it out of the bucket and into the garbage , never mind trying to get it off of my hands and the counter and the floor....you get the picture.
having seen several beautiful porridge breads here lately, i resolved to try it for my Sunday bake.
Mixed last night
200 gr active rye sourdough
300 gr porridge ( 50 gr oatmeal, 50 gr quinoa, 200 gr h2o)
600 gr fresh ground spelt, ww mix
200 gr ap flour
10 gr wheat malt flour
200 gr chopped pecans
16 gr salt
450 gr h2o
for a total 1000 gr of grain and 750 gr water.
After an hour rest, knead to medium dev, leave out overnight ( covered and in cool conditions, 65 degrees F).
Maybe it's a coincidence but there are an awful lot of porridge breads cropping up on here... I like it!
This is a repeat of last week’s bread without the cranberries or pumpkin seeds. Bread1965, have no fear, I made you one with the add-ins unless you prefer one without. Let me know. :-D
Here is the recipe again so you don’t have to go searching for it.
1. Toast 125 g of large flake oats in a dry frying pan. When toasted add 25 g of oat bran to the oats.
2. Mix together 345 g of water and 75 g of organic plain yogurt.
