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Seems many things come in spurts on the TFL.  We are always looking for something new and interesting to do on the bread front.  Recently, we have seen a few Pain di Altamura breads with the odd folding of the dough a few minutes before baking.  The most interesting thing is this folding.  The bread itself is a straightforward durum wheat one but the look of the weird lump of bread you end up with is its calling card.

Pane Tipo di Altamura

14 April, 2016

David Snyder

My bake of Pane Tipo di Altamura on March 31 yielded a good looking loaf with very nice texture. However, the flavor was unexciting, except when the bread was dipped in olive oil. I thought it should be more flavorful.

      Usually with this list of ingredients I would either make a soaker or a porridge but instead I decided to add some crunch to the bread.  I used a combination of rolled oats, barley flakes, and cracked wheat and simply added them into the flour mixture of French style KAF, fresh milled whole wheat and fresh milled whole rye.  I added some dehydrated toasted onions for a little extra flavor as well.

I also coated the outside of the dough with malted wheat for an extra level of crunch.

Yes.  I know.  I've posted these before.  But I decided to post a video of baking these lovely baguettes from the time that they come out of retard until they come out of the oven.  Less than a 4 minute investment of your time if you care to watch it.

alan

I have made this in the past and due to hubby requesting it again, I oven fried a full pound of bacon and made it again.

This bread is a Ken Forkish (FWSY) pure sourdough with an overnight fermentation. It is shaped and proofed at room temperature the next morning. It uses pretty well all unbleached flour except for the local partially sifted flour that I used in the levain. I think that next time,  I will try to increase the amount of whole grain in it. Anyhow, here is the required crumb shot which I managed to take before it all disappeared. 

 I have just gotten into baking and I would like to know  if anyone can recommend a good baking class in the Chicago area?  I have gotten fairly good at the no-knead  recipes and have grown my own sourdough starter.  I am fairly serious about this and would appreciate your guidance. Thank you. 

I've been using an overnight bulk ferment with no more than 10% starter. An early morning shape and proof and then in the oven. Usually the total time for bulk, shape and proof is 14-16 hours.

Hydration is usually 75%. I grind the spelt and sift the larger pieces of bran out to use for cooked cereal or muffins.

Remember last time when I posted an egg bread because of too many eggs? I turned some of those into salted eggs to be used in some dishes. A month has passed and it's time to use them, and what is a better way than to use them in mooncakes! I didn't bother to boil some to be eaten as is because boiled ones are readily available; I made my own because there are no "raw" salted eggs available in the market and those are what I need for dishes I'm planning to make. This style of mooncake is not as popular as the Cantonese one but it is equally delicious.

Hello

I am new here and new at trying to start a starter. I did with whole wheat flour last Monday but I am not sure if i did it right. Today is Day 8 yet i do not get the fruity smell or sour smell. yet it does not have a bad smell. It smells like dry cardboard. It grows and bubbles but when i scrape the top the bottom does not look like it has bubbles or honey comb-like look. It looks like a paste. Am I doing it right?I started with whole wheat flour, left it for 48 hours and then fed whole wheat flour again and then the white bread flour.

I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY. 

1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.

2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.