As per my last entry, I was making a 12 hour fermentation no knead bread and my brain for some reason said 24 hours...
I'm making myself a 12 hour fermentation no knead bread and my brain decided it needed 24... I noticed my mistake around hour 23... I should have noticed it earlier as I've been scrambling for hours trying to soften the "rind" that formed during the rise.
I'm soldiering on. But I don't think there will be anything left for the second rise now that I've folded it.
It smells fantastic, but I think it will be small.
Almost the same as #67: same types and amounts of flour, same amount of starter (though a little fresher), 8 grams less water, 8 g salt instead of 7, and added 1/2 tsp of ground toasted bread spice. Same day bake instead of an overnight bulk ferment.
Valais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg
The latest new bake is a Walliserbrot courtesy of The Rye Baker by Stanley Ginsberg. I had to scale this one for a single large pan. Note to self, always use parchment paper on the bottom of the pan for ease of extracting the loaf. Another improvement would be to bake it maybe 5 mins less, the internal temp got a little above the recommended 198 F, I think due to the heating efficiency of the pan. Overall I am pleased with the outcome.
Tasting notes:
After requesting and receiving some nice feedback last time, I applied some good tips with, I think, better results in crumb and flavor. Many thanks to trailrunner and JonJ!
Nov. 8 to 9, 2021. 67th bake.
Ingredients:
It's funny how you walk by something in a store a thousand times and never notice it. I had never heard of matcha until seeing it in Benny's and Kristi's bakes. Looking for some tea at the store and there it was. Had probably been there all along. So, I decided to get some and come up with a bake for it.
While reading about types of flat breads (made just a few so far like naan, chapati, Barbari bread, puran poli and qatlama patir), I came across interesting ways to make obi non. Some of these use chopped onion in the starter as it boosts fermentation and provide a lovely flavor.
The articles can be found here: http://brotgost.blogspot.com/2017/02/obi-non.html
http://hlebinfo.ru/uzbekskie-lepeshki.html
They're in Russian but Google helped translate. :)
With the cooler weather I was tempted to experiment a bit with adding some dried fruit and nuts to my basic everyday sourdough loaf (with the addition of some honey). If it turned out well, I planned on upping the whole wheat percentage on a subsequent bake (next week maybe).
I'm a huge fan of porridge breads. I love the moist crumb filled with healthy and tasty grains. There are so many different combinations of grains and other ingredients you can add so it's so much fun to get creative and experiment.
