Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
This post is for the recipe for my third attempt to make the perfect loaf.
Requirements
I have just completed my second bake using Caputo Integrale and my home brew stout. I made a few minor changes this time around, previously i made it a 50% wholemeal this time i opted to use equal wholemeal to the liquid in a soak so it was 65% Caputo Integrale and 65% Stout i also added 0.5% dried yeast to the soak too and gave it 2 hours.
These are the results of my 2nd attempt. See the (2-recipe) blog post to see what the plan was.
Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
This post is for the results of my second attempt to make the perfect loaf.
Requirements
These are the results of my first attempt. See the (1-recipe) blog post to see what the plan was.
Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
This post is for the recipe for my second attempt to make the perfect loaf.
Requirements
Nov. 29, 2020.
This is my third attempt at the "Adventure Bread" from the Josey Baker Bread book. But, this is my first attempt to make it exactly as written. Previously, I swapped out the psyllium husk for other binders, but I never matched the absorbancy of psyllium, so it was overly wet, and the oats totally dissolved. (IE., I violated my own rule of not making substitutions until after you make something at least once, so that you know what it is supposed to look like. Once you know what it is supposed to look like, then have fun with it.)
I bought a bag of semola rimacinata a few weeks ago, and finally decided to try it. Found the recipe here, and basically followed it, except increased the hydration to 70% (and even that maybe was a bit low, I feel the flour could have taken more): http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro
Here is my formula: https://fgbc.dk/123b
Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
This post is for the recipe for my second attempt to make the perfect loaf.
Requirements
I was looking for inspiration and came acrossAnthony Power’s Irish Stout, Oats and Cheddar Sourdough. Here is my version.
Soaker
175 g rolled oats
185 g Sleeping Giant Brewery Skull Rock Stout
Dough
800 g Strong Baker’s Unbleached flour
150 g freshly milled Selkirk flour
50 g freshly milled rye flour
540 g filtered water + 25 g
110 g Sleeping Giant Brewery Skull Rock Stout
This last weekend I did a test run of a 3-stage fermentation rye sourdough. I know a little about how rye behaves, so I thought “What could go wrong?”. I chose Hamelman’s Three Stage 70 Percent Sourdough Rye. I recalculated for a 750-gram boule.
The first issue was that the recipe called for medium rye flour. I only have home-milled whole rye. Lance advised getting a 40# mesh to get something close to medium rye. I was keen to proceed anyway and went ahead using whole rye.
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
Requirements
