so I've baked this Chocolate Rye from Lutz Geißler's ploetzblog -- https://www-ploetzblog-de.translate.goog/2015/09/05/im-schoko-rausch-schokoladenbrot-sechzig-prozent-roggenbrot/?_x_tr_sl=de&_x_tr_tl=en&_x_tr_… -- twice now. It's got extraordinary flavor and, though I got two completely different looking results, I wanted to share it here.
I didn't have a plan for this week and had a request for some kind of onion bread. After searching around I found an onion and sage bread. Reading more about that someone mentioned that the bread tasted kind of like a Thanksgiving Stuffing. AH HA! Inspiration strikes. If I can make an onion bread with some herbs, why not make a Thanksgiving Stuffing bread. One of the easy to make instant bread stuffings in America is StoveTop stuffing. Bread crumbs, a seasoning package, and some chicken stock to hydrate...cooked on the stove or in the oven.
Finally got around to making bialys based on the King Arthur recipe. I've always loved the bialys they used to make at the Mendocino Bakery which has since changed hands several times and had sadly disappeared from the menu on our last visit early in the Covid epoch. I will be looking for them when we visit again in a few months. In the meantime, these came out just great so we won't go without.
The formula was:
350g whole oat flour
50g whole rye flour
OK first blog entry here. About time I start documenting my bakes so I have some record of progress...
Mostly my bakes are for my weekly sandwich and other common uses (toast, etc). I've played around with a few flours and one reason to start blogging these is so i can keep the experiments straight. Most past bakes have been all or almost all bread flour with some whole wheat here and there.
Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but not using the cold retard (or I would have to go into cold retard sooner). The dough looked good after the cold retard and during shaping, but it was starting to lose steam and dough stre
Third in my series of polenta breads each different from the previous. This third loaf instead of either cooked polenta or saccharified polenta, I used cooled cooked polenta and then held it at 135-140°F after being mixed with koji rice for 14 hours. I’ve made regular amazake before but this was my first time trying it with something other than cooked rice. So to understand what amazake is you need to know what koji rice is. Koji rice is rice that has been inoculated with aspergillus oryzae. This incredible mold has so many food related uses.
After coming across Benny's Red Miso and Furikake post, I knew I had to try it!
Still struggling with bakers percentages, so omitted the miso for this first try... Just in case things ended up too salty.
Some things that I did differently as well (Sorry Benny!):
- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF
- Followed the flour values from one of The Bread Code's recipes (this has worked very well for me!)
- Added in diastatic malt
Maurizio Leo has quite a nice "Stout country recipe" on his web site, although he has promised an improved version for some years (as he did note that the bread could be better with more beer in the recipe).
This is a bread recipe from a local baker here in Toronto who teaches baking Centennial College, Matthew James Duffy. I made minor changes to it and put it into the spreadsheet. This is my first run at this, and probably won’t be the last if it tastes as good as it smell. Based on the cracks on the sides of the loaf I suspect this is under fermented a bit. We’ll see tomorrow when I slice it, given the amount of rye I suspect it will benefit for at least an overnight rest.
