Well the pics tell the story but here goes for some more details.
350g very very young spelt levain 100%( fermented only about 4-5 hrs)
660g KA bread flour
90g Kamut
50g fresh milled rye
22g Kosher salt
20g maple syrup/20g yogurt
500g water ( 300g apple yeast water 200g water)
Cell phones rock for casual photography!
I had a full load of 8 cast iron pots in the oven this morning. I had four of my Heart Bread loaves to bake for a customer, and I've been waiting for an opportunity to bake some of Ian's cream cheese breads, and I also added a couple of Tartine Porridge loaves to top up the load - this one made with Kamut flake porridge, walnuts and walnut oil (bought some the other day).
I needed some rolls to eat with all the food we've been cooking with our Instant Pot and figured I would make a version of one of my favorites. Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.
I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected. I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy. I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet. I mashed them up before adding them in the dough and I was not disa
the loaf
detail upper rim
crackling crust
crumb
Hi,
I have been baking the Champlain like mad and had so much starter that I thought I try a different loaf with different bread. This recipe is from Vanessa Kimbell in UK:
http://www.sourdough.co.uk/a-basic-sourdough-recipe/
I followed a recipe in her 'Food for thought' book which is essentially like the one in the link...
I felt it was time to revisit some of the recipes that I have made in the past and Ru’s Polenta Sourdough was one that I really liked and wanted to play around with a bit. So this is my second version of her recipe.
Recipe:
330 g of Selkirk wheat berries (this is a 1950s hard red spring wheat variety)
110 g of cornmeal
300 g of boiling water
770 g of unbleached flour
50 g ground flax
100 g raw sunflower seeds, toasted in a dry frying pan
100 g raw pumpkin seeds, toasted in a dry frying pan
Marquis Wheat Sourdough
Fresh milled high extraction organic Marquis wheat; young levain; 85% hydration; cold proofed overnight
Bacon Cheddar Caramelized Onion Sourdough
After recent bakes I have been a bit disheartened. Earlier this week I got the Red Star Yeast newsletter and they featured “Unbelievable Sweet Orange rolls” - a variation on cinamon rolls. I followed the recipe exactly (I made a slightly bigger dough and had to bake some rolls seperately) and whilst mine wasn’t as pretty as theirs, it went down a treat with friends tonight. it feels good to have a sucess and the taste was really nice - a combination of orange and cinamon. yum!
Happy baker tonight
Leslie
