Blog posts

After my success with Hamelman’s 50% whole-wheat (Hello and thankyou everyone for your contributions) I tried adapting his procedure to use 100% whole-wheat, which has always been my favourite. I used 78% hydration to get a nice shaggy dough and found that using a hand whisk followed by manual kneading was much better than using my Kenwood Chef with the dough hook.

Image

Bread with warts.(before)

Ok so have had this going for close on a week, 1st day had massive rise then posted on here and was told it was too wet.....added flour to thicken waited 24hrs then back to 100g starter and 50g flour and 50g water......this is what I have 2 days after “saving it” am I on track or do I scrap and start over!? 
many help is magnificent!!!

I used these buns to make kimchi-brined chicken sandwiches from seriouseats. Honestly the buns might've been better appreciated on their own, though the sandwich turned out pretty sublime.

Tangzhong

12 g flour
60 g milk

Dough

20 g cooked sweet potato
250 g AP flour
30 g sugar
1 tbs ADY
70 g milk
1 large egg
1/2 tsp salt (omit if using salted butter)
40 g softened salted butter

Steps

The  long cold Autolyse.

Image

Today is my niece's birthday, and part of my "gift" is to send her the link to this blog entry.

Background  - years ago dabrownman christened me Donnie Baggs here on TFL.  I had written this at some point in response to one of his comments.  But decided to resurrect it here with updates.

Cheese bread continues…

Edam Cranberry SD with Sprouted White Quinoa & Sorghum

I’ve been looking for purple sweet potatoes to make an interesting bread for months without any luck, so I finally decided I would try it with regular orange sweet potatoes.  Yesterday after having roasted my sweet potato and with the levain build going I decided to go for a walk to Chinatown where I haven’t been recently.  I went very early in the morning well before it gets busy at all.  The first grocer I went to had a ton of purple sweet potatoes so I bough a few and next week I think I will use it for a sourdough bread.

The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows. 

The day before:

12:00 PM - Levain build #1

  6:00 PM - Levain build #2

The day of:

5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)

6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.

6:05 AM - Spin for 5 Minutes more at #2