It was a 16 hour cold proof for this 10% Sprouted Spelt Flour Organic Sourdough.
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What a lovely bread! As has already been said this has a tender cool crumb and a pronounced wheat flavor and pleasant faint sour. I didn't get quite the large holes as in Franco's bake but I altered the formulas a bit. I doubled the amounts that Franco posted. So I had about 2000 g of dough. I shaped this into 3 boules. Thus more handling. I used the 2 starters and the only thing I altered was the whey I fed the starters. I have a lot of it as I make a lot of soft curd cheese. I put all the dough flour in all but 10% of the water and let it autolyse overnight.
When ever Lucy sees a great bake by another Fresh Lofian that has some rye in it, she immediately thinks about now she would DaPumperize it. This is no pumpernickel but she still put her tiny thinking cap on and tried to think of ways to improve the sour, up the whole grain rye and get the crust and crumb a little darker than adri's version
The little bit dark was the theme of Adri’s post here
It's a Spelt & wheat loaf, with rye, chia, and fluffy hemp hearts. It speaks Italian.
Cranked out a sourdough loaf with a rather slow starter based on the famous 1,2,3 ratio recipe. Letting the dough retard in the fridge overnight gave it an edge and I didn't have to worry about it. Set it out to warm up, gave it another fold and rested it in a make-shift banneton lined with a large paper napkin. Baked it around noon.
About a week ago, I decided to make some bread, and for whatever reason, I chose to use croissant dough as the base for my project that day. I was going to mix in some nori in one loaf, and then dried shredded pork into the other one in an incorporated, russian braid shaped pan loaf (complicated I know).
This formula was adapted from Baker's Best, Formulas From Fleishmann's: Traditional Breads (not dated). Unlike other raisin bread formulas that I have seen, this one contains no salt. Perhaps the large percentage of cinnamon compensates the taste buds for the lack of salt. Here is the formula:
I have about 2 kg of maize (corn) flour lying around. Of Indian origin but as it has no gluten anyway I didn’t risk running into the typical complications associated with Indian flour (high nominal protein content but very low quality gluten due to bad milling).
This bread consists of
445g KA BF, 54%
99g Amaranth flour, 12%
206g T85 wheat flour, 25%
When Josh posted earlier this month on his bake of the Pan Maggiore I was instantly taken with it and decided right then and there to put it on my immediate short list of breads to try. Finally this week I was able to get a mix of it done and baked. If the loaf that came out my oven is like or close to Josh's version it's quite clear to me why he and his customers regard it so highly. I love these country style breads with combinations of rye and whole wheat but this is a standout in my book and has already been assigned a permanent spot in the old recipe folder.
A few days ago I realized I didn't have some vital ingredients for really starting to make great bread. I promised myself I'd go on a solo shopping trip, and tracked down a great tiny organic food mart in town (in which I had a delightful conversation with the girl behind the counter who's own SD was struggling). This is what I added to my baking arsenal today:
Organic spelt flour, Organic raisins (for YW & baking), Organic wheat flour, some wheat gluten, some dry yeast (I didn't have any but I'm trying not to use it), corn meal and a baking stone.
