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Jan. 20, 2021.

• 255 g Bob's Red Mill stone ground whole wheat flour.
• 85 g King Arthur Bread flour.
• (340 g total flour.)
• 5.1 g salt.
• 1/4 tsp instant dry yeast.
• 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
• 1/2 tsp whole caraway seed.
• 271 g bottled spring water.

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:

I found this 31-hour recipe on YouTube by Russ Brot, see links below.  I am very happy with the results, moist, loaded with deep rye flavor and relatively easy as long as you have the ability to regulate the various temperatures required at different stages.  The total dough weight is 2,400 grams (5.3 pounds) for two loaves.  I used one large 16” loaf pan.  Russ has many other great YouTube recipes, although many are in Russian.  The link below is for the English versions of his recipes via subtitles.  This recipe is the “Country Bread with Caraway”. 

Here you will find all five breads that I’m promoting for the current CB.  All of the “rules” and general instructions can be found in the CB.

============== the first three ===================

 

Hello! How about a bit of french pastry?

This is for the stray canele junkies who appear here on occasion.  We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop.  For my setup its 440F on convection with the mounds directly on stone.  Then after 20 minutes a drop to 385 for another 35 minutes and Bob's yer uncle ;)