"Do or do not...there is no try." Yoda
And so it is finally time to actually make a "white flour" milling run. This is a project that I have been mulling over for some time - and it is not a small one.
Todays Bake included a few baguettes and I tried out the Beer and barley bread from hamelmans book. This is a solid recipe and i opted to use guinness as the beer because it definitly my favourite to drink on its own and figured it wuld give the bread great flavour. I would definitly recommend this recipe to anyone looking for a semi whole wheat bread with lots of flavour! Questions, thoughts, comments are always welcome.
When the Rosemary blooms I love to make Rosemary-Lemon Bread. This is Beth Hensperger recipe in her bread machine cookbook. I have made a few changes by adding some whole wheat flour and left out the hazelnuts and gluten. I use my garden lemons and rosemary. I hand mix and let the bread rise slowly in a cool room. I also baked this one in my bell la cloche at 475 for 35 min. uncovered and baked 10min.
I am still extremely new to this forum, as well as to bread baking in general. I am enjoying reading all of your posts, and appreciate greatly the opportunity to learn from your successes and/or tribulations. I am sticking with straight doughs for now, and working them only by hand, in the hope that I will develop my feel for the dough.
For these loaves, I used the following recipe:
400g KA Bread Flour
200g Semolina Flour
12g SAF instant yeast
1T Diastatic Malt Powder
2t Salt, dissolved in
420g water at 125 degrees
You know what they say... Life is a journey. But have you ever been pulled down a path that you otherwise would have walked on by? That's what happened to me when I started playing with sourdough. I didn't even like sourdough, or so I thought until about seven and a half years ago. I was watching the food network one day, and Daniel Leader appeared as a guest on Cooking Live. He was demonstrating how to make a sourdough starter from nothing but flour and water. How fascinating! I had no idea you could do that.
Some time ago, Pat (proth5) posted her formula for baguettes. This was in the context of our "great baguette quest" of some months back. We were playing with higher hydration doughs and cold fermentation à la Gosselin and Bouabsa.
Pat's formula is levain-based and employs a 65% hydration dough. She has insisted repeatedly that, while higher hydration is one route to a more open, holey crumb, fermentation and technique in shaping the baguettes are at least as important and that good technique can achieve the desired open crumb even with a dryer dough.
It is still cold here so I made a big pot of black bean soup this evening. I also made whole wheat rolls with organic stone ground whole wheat flour that grown and milled by flourgirl51.
I've been asked (via Messages!!) to post the recipe I used for Pitas. I made two recipes, but I'll post the one that was designed as a Pita recipe. Apparently just about any bread recipe will work, although I don't know about high-hydration doughs.
In my experimenting, I've become curious about the role of the yeast. My conjecture is that the yeast just helps with the development of the gluten and of the formation of a gluten skin (as I think someone called it). I don't think it has much of any role in the puffing up.
Last night I made two loaves of Honey Wheat Bread that I found on Allrecipes.com - it is really good, although it didn't rise quiet like I'd hoped. That said, it's still very good. I went "simple" for dinner tonight and made Tuna Melts on the bread I made yesterday...mmm, yummy! I need to get my camera working so I can take some pictures. I'm looking forward to doing a lot more, and sharing with you all. This site looks great - I'm glad I came across it.
