These 2 loaves started out the same shape, proofed in an oval bannetton but scored differently.
As part of a grain CSA I've recently been tasked with using unexpected flour. This was made with 100% Chiddam de Blanc de Mars. It's a pound cake with 100% substitution. I used a Stella Parks recipe and am extremely pleased with the results:
The crumb is nice and light and the requests for more are endless (for now).
So, there was this thing that Don said the other day in a TFL blog post that really got me thinking. Think it was a quote from Jennifer Lathams about tweaks to the Tartine bakery method, and the thing that was said was "[...] longer includes the leaven in the autolyse and salt is not added until enough water has been incorporated to make a very extensible dough."
I think I've been doing bassinage wrong! I usually try it after the salt is already in the dough.
This was an end-of-week project to use up the bran from my tempering + bolting experiments with Yecora Rojo. It is named after Phil Hartman's (RIP) Colon Blow cereal skit on SNL:
None of this was measured very precisely, but I wanted a classic moist carrot cake type bran muffin texture. I was surprised how pleasant, moist and fluffy the bran can be as the main ingredient.
Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water . Flaked Einkorn was toasted in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules.
I actually baked this twice now because I thought I had severely overproofed my first loaf. After shortening the bench final proof before cold retard on my second loaf to compensate the second loaf was more or less the same. Unfortunately I believe that this flour is too soft for me to bake at 100% as a hearth loaf. It is hard to believe the difference between this loaf and the one I very recently baked at 75% red fife. If my belief that red fife is too lacking in gluten is incorrect please let me know, I’m interested in hearing your ideas.
I don’t remember the last time I made a cobbler, and I was looking at my final half bag of frozen rhubarb sitting in my freezer that a friend gave me last spring from his garden and thought time to make a cobbler. Of course, also feeling lazy I decided to buy frozen strawberries instead of fresh. Although that is the lazy route, the frozen ones are much better than the fresh I can get this time of year so this should be better than fresh. I don’t recall where I found this recipe that I’ve had saved in my Notes app for some time so cannot give the author credit.
Today's bake was based on this method with really only a change in hydration to suit my flours. That, and I made a sandwich loaf versus a boule.
Bench resting. Crap I forgot to put the cinnamon sugar inside. I guess I'll just have to sprinkle it on top of the loaf before it goes into the oven. It won't be a "swirl" anymore. I can't wait to bake this loaf. The fermentation of the walnuts release a pretty purple hue into the dough around it.
So round 10 one night I thought, "be nice to take fresh bread in to work..."
so I mixed, in the bottom of my mixer bowl.
1 3/4 Cup lukewarm water and 1 1/2 tsp active dry yeast
While it sat for 10 min I poured
1/4 cup boiling water over
3 tbsp of cooking molasses and
1 tbsp Brewers Wort
