Math isn’t my long suit . I have an incredibly HIGH PFF because of my less than stellar skills lol.
I milled Marquise and Stardust from Barton Springs Mill. The PFF is all Arrowhead AP.
460g Milled Marquise and Stardust
160g H2O
13g salt
150g Trinity- Homemade Yogurt, Date Nectar and EVOO
This humble loaf is a continuation of the ongoing Pullman pan-demic happening here. The recipe is adapted from Hammelmans straight dough recipe from his first edition of Bread. I used his ingredient percentages approximately but converted it to a sourdough levain and the short bulk long proof method used previously. The whole grain portion is home milled in equal amounts of red and white spring wheat from Wheat Montana that was sifted twice through a 40 mesh screen with 6% of the bran removed.
A wonderful full-flavored rye with a hint of sweetness from the cherries, which were cooked in my mini crockpot overnight and puréed in my food processor. A very moist and moderately open crumb.
Made with fresh milled DanKo Rye and KAF High Gluten Flour. Mixed in my Ankarsrum and open-baked with steam.
This bake had 63% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.
More in a few. Cheeses and pepperoni and charred red onion and Kalamata olives. Baby Bella’s .
Today's bake: Frisian Black Bread - Fries Swartbrood (Holland)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1311gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To TDW: 2294gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
My Pullman was collecting dust, so I finally put it to work!
I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.
I wanted to make some soda bread but didn't have any buttermilk. There are recipes that use baking powder or cream of tartar/bicarb, but I got to thinking that lactic acid might be closer to acidic dairy flavours, so why not use some of that? - especially as I had a bag of it (food grade), bought for another project, but not yet used.
A bit of ChatGPT investigation suggested for every gram of baking soda, to use 0.65g lactic acid powder, so this was my recipe:
That’s how I rolled yesterday. Outside then run in and do some turns. Me and the bread survived.
600g flour ( Kamut 300g from Tom and 300g Stardust milled)
300g water
13 g salt
150 g Trinity ( EVOO, homemade yogurt, Date Nectar)
360g levain ( 100% hydration Arrowhead BF)
375° 25 min lid on/ 20 min lid off
