Blog posts

Totals

Flour - 1436

High gluten bread flour 14% - 690g -  50%

Whole Rye - 470g - 33%

Whole Wheat - 248g - 17%

Water - 1084g - 75%

Salt 36 g - 2.5%

Barley malt syrup - 40 g - 2.8/%

Rye sour 

Whole Rye - 282g

Water - 226g

Mother @ 100% - 56 g

Final Dough

Bread flour 690g

Whole wheat flour - 248g

Whole Rye flour - 188

Water - 830g

Barley malt syrup - 40 g

Salt - 36 g

The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.

I added some feta to the levain build to give it a little extra feta flavor.

The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.

The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.

Today's bake:  SESAME SEMOLINA (really durum but that was the title)

Source:  BBGA -  MARC LEVY

Notes: 

1. I ground the sesame seeds destined for the FINAL DOUGH for the one loaf to be given to my neighbor.

Substitutions: .53%  IDY for 1.8% FRESH YEAST

I created a new starter using masa hariña in four days.  This loaf is the first bake using it.

I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.

We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread.  After a bit of consideration, I opened The Rye Baker and began thumbing through it.  Several breads looked appealing and I eventually selected the Milk Rye.  It’s one that I haven’t made previously.  The bread is about 60:40 rye:wheat (medium rye flour and bread flour).  My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.

I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.

We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough. 

This is the first panettone bake since February, and it came out pretty well! 

I only have fed the LM a few times since then, and in this case, only once in the past 10 days. It did progress well however, and so I went ahead with the bake.

Although I'm almost certainly wrong in saying this, for me there seems to be surprisingly few bread (not dessert/kuih) recipes that have glutinous rice flour as an ingredient.