Time to retake the 100%-spelt-with-half-sprouted challenge! This time, I put in some add-ins instead of leaving it plain to change things up.
50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD
Dough flour (all freshly milled):
Follow the yellow brick road To Babka land.
I have done a deep dive into Babka bakingCulminating in packing two large loaves in my suitcase and traveling with them to Texas! Where they have been the hit of the breakfast brunch
Yesterday I did my big bake of ten loaves to take to the neighbors for the holidays. After lots of head scratching I decided to work in two batches, the second following 2.5 hours after the first. For once I had plenty of refrigerator space available but only 6 bannetons and 2 Dutch ovens (actually I have more but the oven will only hold 2).
Lucy feels back in her element when she starts getting close to anything remotely close to German baking and the next thing you know she has lost her mind and starts putting all kinds of stuff in whatever recipe she is concocting. She really went wild with this one.
What recipe to make? Ihave been dithering for days. so decided to make 2 sorts and see what I end up. Sorry Abe, might try your suggestion another tme.
Crusty Rolls
320 g flour
3/4 tspn yeast
1 tspn salt
283 g water.
My lovely wife asked Lucy and I to come up with a bread to give to a married couple who are also friends, mine too, who just happen to own a very nice hair salon in downtown Mesa AZ. They been taking care of the girl’s hair, daughter too, for decades. The catch is, if I mess it up, my girls might look bit odd the next time they come back from the salon – which might be worth it?
For this bake, I used Hamelman's Vermont Sourdough (10% whole rye) as my base, but I made a few modifications for flavor and dough handling. I've made this recipe before and enjoyed it, but I found the dough a little too stiff when shaping, so I increased the hydration from 65% to 75%.
I did this by making a rye soaker the night before, hydrating the rye at 100%, without reducing the water in the final mix. This particular loaf retarded overnight (around 13 hours) in the fridge.
No not mad like crazy whack job mad but mad as hell none the less. I go to Whole Foods ….eeeerrr…… whole paycheck, to get my normal load for whole grains – some oats, spelt, Kamut and who knows what else from the bins. I don’t buy anything else there because I can get the same things I buy much cheaper anywhere else.
I am hosting a (hopefully) traditional Greek Christmas eve dinner and wanted to make Christopsomos. Does anyone have a good recipe they would like to share?
Thanks,
