After about 1.5 years of sourdough baking I'm happy to share and announce that I had uploaded my 1st sourdough tutorial on Youtube.. Do check it out!!! Thank you and enjoy!! Link Below!
Credits to: Trevor Jay Wilson
I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around.
This is my second attempt at the home oven home milled soft white wheat pizza napoletana from Adam Leonti's Flour Lab. The first attempt was posted here. This version uses a sourdough starter instead of the yeast called for in the recipe and I increased the hydration from 63% to 70% -- an adjustment based on experience with the first attempt (I would probably take the mean of these next time). The bran was sifted with a #50 mesh and added to the starter ahead of time.
Jan. 20, 2021.
10:32 am - mixed.
10:49 am - knead a little.
11:54 am - knead a little.
12:41 pm - stretch and fold.
1:35 pm - final fold, shape, put in lined/dusted banneton.
I decided to have a go at the CB so yesterday went to the supermarket and purchase a 1 kg bag of Granoro Semola Rimancinata from Italy i paired it with the Caputo Integrale that i had on hand it was to be a 50/50 contribution .
I formulated a recipe that would give me a 750g dough it was my intention to use the Sassafras clay baker for my offering.
Had a craving for focaccia, realized I haven't made it since August. Just like last time, I simply followed Maurizio's recipe with minor time adjustments. I think my flour is a bit thirstier than his blend of AP and bread flour, so after some Rubaud mixing, slap&folds and stretch&folds was lovely and strong, could have made just a loaf of bread with it I think if I wanted to.
This is the link to my submission to the Community Bake - Semolina / Durum and similar grain bread.
Bake #1 - Semolina Bread - Hamelman
Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf
Bake #2 - Durum Bread - Hamelman
Jan. 18, 2021.
The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.
415 g total, Bob's Red Mill stone ground whole wheat.
189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.
Total flour, not counting addins: 604 g.
% Whole wheat: 415 / 604 = 68.7%.
614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.
CB 1:
