and I made a big fat sesame semolina long batard @1000g, and placed a full sized apple in the photo for size comparison.
And a tray of Cinnamon Buns, alfanso style. These are made with laminated croissant dough, and I haven't been able to locate elsewhere where such dough is used for these buns. Therefore these are alfanso style.
This bread was made with an augmented set of tools. My main set of digital scales were gifted and so I pulled out a set of weights and a balance scale and did my best to measure by those means. With my limited weight set I simply based everything off a total flour weight of 1 kilogram to make percentages and measurements simple. This formula made two pretty large oblong loaves.
The total formula was pretty simple
Flour (KA Bread Flour) - 85% - 850 Grams
Whole Wheat Flour - 10% - 100 Grams
Spelt Flour - 5% - 50 Grams
I made my first Emmer flour bread yesterday and visually it came out great. But...the bottom was over done and somewhat burnt. The look, feel and taste on the bottom resembles an over proofed sourdough. Like there was too much sugar as the result of the yeast “over eating”.
I saw a 40% Wholewheat loaf somewhere online, might have been on here, and thought that I would try to stick to just one kind of wholegrain flour which is highly unusual for me. I completely reworked the recipe aside from the 40% proportion just to see how my usual method would fare.
Recipe
Makes 3 small boules
301 g of freshly milled Selkirk Wheat flour
658 g strong bakers unbleached flour
658 g filtered water +20 g
30 g yogurt
21 g pink Himalayan salt
I am beyond happy with this! It turned out better than all previous loaves, though I'm unsure why... My 'intuitive' approach is definitely working - sticking to one recipe and just tweaking things step by step rather than going for a completely different method that's worked for someone else.
Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Hi, I was inspired by some recipes I saw here. I didn't end up following any in particular because of my busy schedule. At this point I sort of have a standard protocol which involves roughly autolysing and stretching and folding the dough whenever I get home in the evening, bulk fermenting up till I go to bed, then cold fermenting until I get home the next day. It's worked well for me, this loaf was soo yummy, but I do have a few questions.
Questions
I've been having real trouble with my baguettes but finally found something that works.
As a semi Frenchmen, I've found I need to take matters into my own hands when it comes to baguettes.
sourdough recipe.
60% hydration 95F
100% bread flour (Bobs Red Mill)
2% starter - I will vary this depending on the ambient temp to control for time.
1% salt
autolyze 1hr
salt in and slap + fold until incorporated and smooth maybe 5 min
Ferment on the counter at 55-60 18-24hrs
I had cooked white rice and mixed (black and brown) rice in hand so I decided to add in using an adapted brown rice porridge bread recipe from the book, Chad Robertson's Tartine Book No. 3.
The ingredients are:
Spelt flour 50%
Whole wheat flour 50%
Water 85%
Leaven 15%
Sea salt 2.5%
Cooked mixed rice 70%
30 min autolyse, 4 hour bulk fermentation (4 sets of stretch and fold), cold-proof in the fridge for about 18 hours.
The first in a series of experiments on my 'Loaf 3' recipe.
Loaf 5
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Experiment: Refreshed starter overnight.
In the morning, did 1 hour autolyse, then mixed in starter & salt.
4 stretch & folds over 2 hours, then a bulk ferment at (cool-ish) room temp for about 5-6 hours.
Pre-shaped and let rest for 30 mins
