First time trying a Pain de Mie style bread. Generally followed Maurizio's recipe, except used smaller inoculation, and just directly used my refrigerated rye starter. Formula, scaled for 1 loaf: https://fgbc.dk/1kbm
I decided to see how the new "outdoor kitchen" would do with an artisan loaf, instead of a pan loaf. I followed this recipe, with a very few tweaks below. (Thanks, @SunnyGail, for your recent post of this bread, which gave me something new to try out. 😁)
A few of my notes:
350 gm KAF AP flour
100 gm home milled hard white wheat
May 11, 2021.
This is a bread-machine bake.
405 g Patel brand stone-ground WW durum.
45 g Arrowhead Mills organic AP.
8.5 g of salt.
350 g bottled spring water.
Mixed by hand in a bowl, and let soak 3 hours in fridge.
Slowly kneaded in, by hand, 1 tsp instant dry yeast.
Put in bread machine on Whole Wheat setting.
Dribbled in 19 g more water.
Used a silicone scraper to help the dough along.
400g very strong canadian flour
75g plain flour
25g strong wholemeal
360g water
10g salt
45g starter
I made this carrot swirly bread as one of the things to do with a big bag of carrots. 🤣
Here’s the recipe, just prepare the yudane a few hours ahead of time (some recipes call for it to be chilled overnight). Also it’s easily modified to exclude the sd discard.
Yudane
use 100g for white dough, 70g for carrot dough
TFL'ers bakes list... Week #3. This week's bake was inspired by Abe's Dip and Dab Polenta Sourdough. Plan A was to follow this bake as described. However, I had a great pour of bourbon last week with a friend who's into it a bit. That led to a discussion on what it takes for a whiskey to be classified a bourbon. One of those "rules" is that the mash has to be >51% corn. In addition, this was a high rye bourbon. And... An idea was born.
Recently I changed from Robin Hood Bread flour to Anita’s Organic All Purpose flour. I did a flour stress test and found that Anita’s is more extensible than Robin Hood, however, I’ve discovered in my past couple of bakes that it cannot absorb as much water. In this bake I’ve reduced the hydration of this formula from 80 to 76%. I did a bake of this formula that came out flat. At first I thought it was over proofed, since I’ve been pushing proofing, but when I sliced it open it showed no signs of overproofing so my feeling is that it was over hydrated.
I've been making variations on this loaf for years starting from this recipe from txfarmer. With my tiny pan I've been able to pick up the pace often baking every 2 or 3 days.
I've now got something that I really enjoy. It is soft, sour, strong enough for thin slices, and tastes great. Besides all that it is easy to make. I've even quit using my mixer.
May 6, 2021.
10:35 am. Mix (by hand/spatula) to homogeneity: (Thank you, Mariana, for that phrase.)
A former owner of our home had this BBQ enclosure built by the back patio. We never wanted to use it for it's originally intended purpose, because we didn't want bbq smoke etc accumulating on the painted ceiling of the patio cover. My very talented husband ran power out to it, and now I have an official summer kitchen. Just the thing for baking in the hot AZ summer! I did a test bake today.
