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I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.
Recipe
Makes 3 loaves
Soaker:
65 g Spelt flakes
65 g Kamut flakes
65 g Bulgur
65 g honey
260 g boiling water
Levain:
60 g trice refreshed sourdough starter
30 g strong bakers unbleached flour
30 g home milled rye flour
Got my weekly bake done today, and all went smoothly. The only real adjustment to my usual process was due to an early dinner that we had scheduled to celebrate our youngest daughter's birthday with her grandparents. Instead of my usual 1.5 hour final proof at RT (before retarding for a few hours), I only let it proof at RT for .5 hours, then into the fridge for about 6 hours. Everything came out well (no crumb shot yet, but I expect it will look the same as usual, perhaps a little tighter based on the dough feel, and how it looked out of the fridge.)
I have not made pretzel rolls in a while and wanted to try a new version. I added some fresh milled purple corn flour, and rye flour along with some maple syrup to add a little sweetness. Beer certainly goes well with pretzels so adding it to the dough was a no-brainer.
I have not been posting too much as might get too repetitive for your folks and also have been visiting family in Germany...
So being back nurtured that starter and tried to bake with a different Shipton Mill Organic Semolina Durum flour as the Caputo Semola Rimicinata is not easy to get hold off where I live...and I looooove that flour....
It is very fine but the glutenins seem to be 'weaker' than the Caputo and I use less water...less of an autolyse and less of slap and folds to protect the gluten that I want to develop...
I’ve been making this bread every weekend since mid-April with the goal of entering it in the county fair, which has a sourdough division this year. The theme of the fair this year is “Over the Moon”, hence the stencil.
I made 3 batches of 2 loaves each so I’d have plenty to choose from, this one looked the nicest.
Hi,
I followed Hotbake's lovely recipe with my own process and I also increased some of the amounts to get a larger loaf (in the future I'll probably make the loaf even bigger)
http://www.thefreshloaf.com/node/60618/chai-and-double-chocolate-chip-sourdough
340g bread flour
30g whole wheat
20g rye
325g chai concentrate
60g honey
60g salt
80g starter
Method
Hi,
I took inspiration from this fig and anise levain, but then swapped out the mix-ins and followed
my own process:
http://www.thefreshloaf.com/node/30486/comfort-food-%E2%80%93-fig-anise-levain-meringues
Levain
50g starter
58g water
100g flour (50/50 whole wheat and bread)
Final dough
208g levain
787g bread flour
138g whole wheat flour
A better approach that seems less effort is a 4-hour long Autolyse of fresh ground wheat berries at 90% hydration, then add ~10% sourdough starter, a 4 hour bulk ferment including several stretch and folds with 2% salt added at the next to last stretch and fold, a 12-hour retard, then form the loaves, and a final rise in baskets of about 3 or 4 hours. Bake at 450F convection on a pizza stone.
