This sourdough has a sharp tang due to the 24 hour cold fermentation. Whole wheat, spelt, rye, and bread flours were used.
During the week my wife gave me a book she picked up for 50 cents from a charity shop " The Laurel's Kitchen Breadbook" and i thought i'd give a recipe a go, i chose the Cottage Cheese Herbed Loaf.
...have to add additional fluid to dough after first rising. Someone *blush* weighed out 320-g cassava flour r/t 230-g. Wondered why the dough was wee but stiffer last night.
Debating warming some milk, adding pasteurized egg, wading in to the elbows. Or not. What could happen if I form it “as is” & set to bake? Bread or crumbs, aye?
Am interested in adapting a favourite Ruth Wakefield crumb bread recipe. Hmm... may have convinced myself to bake it.
Making this by request. Bulk method changed to my usual just to see how that affects the crumb. Original called for two sets of folds at 50 and 100 minutes with a 4 hour bulk in total. I also cut back the original hydration by 50 grams as I felt the dough didn’t need it.
Levain:
63 g starter
63 g water
110 g unbleached flour
15 g freshly milled Rye flour
Dough:
750 g strong bakers unbleached flour
100 g freshly milled Kamut flour
Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.
Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat
Dough flour | ||
Two large (kilo) loaves baking
I milled and sifted a little over a kilo of high extraction flour (containing some sprouted and dried grain).
Getting into the rhythm of making breads Monday, Wednesday, Friday. Slowly & surely making progress.
To answer “why a bread machine”, have a choice between that & a toaster oven. No stove, no range, no oven... yet; long story.
Today’s “Arts & Sciences” project is the GF Sourdough English Muffin Loaf. Been playing with different measures of flours & liquids in very small batches. Only enough to make two or three muffins.
Hi, for this bake I decided to completely change up my process. I did this in part to fit my schedule, since I decided to make the dough late at night on a Friday, and in part to try a longer bulk ferment and baking the loaf straight from the fridge. Oven spring wasn't as strong as in my other bakes, but it might've been due to 1. a sleepy starter, 2. an overly long bulk ferment, 3. shaping and proofing in a bowl as boule, instead of making a long batard.
Ingredients
This didn't turn out as good as the last one, even though I used almost the same process. Differences:
- Starter refreshed night before (as opposed to a few days before)
- Slightly shorter final proof (~2 hrs)
- Didn't use as much baking paper - this may have contributed to less rise
Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Starter: Refreshed it with stoneground white flour the night before.
