This loaf is a continuation of a previous post about making a pan loaf that skips the middle part by doing a brief bulk ferment and long proof in the pan. The shaping is the last coil fold dropped in the pan.
I'm in awe of this baker's creativity and skills—she can make amazing cakes with hardly any tools. Inspired by her makeshift cake turntable, I made one too！
She’s 7 he’s 5! They love to bake and eat! Great kids .
Hi there,
I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.
So curiously, I decided to poke around.
This seems like a really great place! There aren't too many online community forums that exist anymore.
Anyway, I just wanted to stop by and say thank you.
Maybe I might post some special discounts or sales in the future!
Till next time 👋
I had been informed that a crusty, French-style bread was required for today's brunch with my cousins. So, like any good husband possessed of a healthy measure of spousal love and self-preservation, I set to work.
forgot to resize! Sorry.
I reworked the measurements to get a higher PFF.
My first attempt at sourdough sprouted wheat. The loaf is approximately 50% sprouted hard red winter wheat, 50% sprouted spelt flour, freshly ground grains purchased from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF instant yeast (maybe a 16th of a tsp). Dough hydration was approximately 71%. With all whole wheat I would have used more water, but having baked many spelt loaves I knew I would need to keep the hydration level on the lower side..
