Made a few adjustments. Last bake was good, but the crumb was waxy and still a little moist. Flavor was still very good though. I lowered my hydration from 70 to 65 %. Plus I added the salt with the flour and blended all dry ingredients before adding my water and leaving.
I felt that I could take the Pan de Cristal a further step if I kept at it. And so I did. Further micro improvements from last time.
My wife was craving cinnamon rolls Sunday morning, so I figured I'd give them a shot. I used the recipe in The Baker's Apprentice, with the exception that I omitted the lemon zest.
Overall, I liked working with this enriched dough. The addition of the egg and sugar made it a bit different than my usual bread dough, but it ended up with a very nice consistency.
I am new to bread baking (about 9 months) and am glad to find a community of bakers, amateur and professional, that truly enjoy sharing their stories. I love the discussions about successful and not so successful baking adventures. I’ve quickly learned that there is no such thing as a bad loaf of bread if it has some of the baker’s heart and soul in it.
It was time to redo this recipe with a few tweaks. I toasted the buckwheat groats prior to milling into flour. And a few things were changed on the fly. I decided to use a set amount of water to soak the groats rather than soak them in an undetermined amount of water and drain them. I was very conservative with the water as my notes from the last time said that my dough was way too wet. Well that swung things in the other direction. I decided to add some honey as the main dough was quite stiff.
Followed some recommendations from Maurizio's recipe, adjusted the rest to suit my schedule/comfort zone. Feedback always welcome, I've only come so far with help from this community.
Oatmeal
50g quick oats soaked in water overnight then drained (used drained water for dough)
12g flax seeds, soaked with oats (4 tsp)
Dough
Whole Foods 365 Organic AP flour 450g (70%)
KAF whole wheat flour 150g (23%)
Jan 21, 2020. 17th TFL bake. Best so far.
Goal: 1200 g boule (fits in 1 gallon storage zipper bag), 90% home-milled flour, 10% AP flour, try more autolyse, reduce amount of Kamut, increase autolyse/soak, short ferment (not overnight).
9:15 am: Mix 354 g Prairie Gold HWSW, 91 g Kamut, 91 g HRWW, all home-milled, 429 g bottled spring water, 1/8 tablet of a 500 mg vitamin C tablet (approx 62.5 mg).
429 / ( 354 + 91 + 91 ) = 429 / 536 = 80% hydration.
~~ [1 hour, 55 minute autolyse/soak.]
Another day off, another baking adventure!
I don't have my notes with me as I write this, so I'll just give an overview.
After last weeks attempt at a basic french loaf, I went back to re-read a few things, including my copy of The Baker's Apprentice. This book has been a big part of my push to get into baking, and it includes a lot of great tips and ideas that are easy for me to get my head around.
