Here you have it pie lovers the complete unabridged Pie King method. Enjoy!
Hello everyone. Have been baking breads for 59 years and still learning. Found this blog today while looking for a way to salvage an old dough bowl I purchased at a yard sale some years ago. The bowl developed a crack and I'm hoping to save it as I love old items. Have two old rolling pins. One was given to me 59 years ago when an elderly lady was breaking up home and she asked if I could use it. Yep! Have use it exclusively all these years and it's like brand new. Rescued another similar one from a yard sale. Was wondering if dough can
No formula really worth posting so I’ll just be sharing some recent food photos today.
30% sprouted spelt 20% durum 50% Red Fife wheat
10% each purple rice, sprouted spelt & sprouted rye ciabatta
Day 1: 08/07/2019
10:00 A,M. Eastern Daylight Saving Time (GMT -4)
I decided that I wanted to change things up a bit this week, after falling into a rut making the same bread every week for a while. Looking back through some of my favorite breads from the past, I decided that I would bake a rye sourdough with a nod to PiP's 40% rye.
Formula
343g AP
254g Dark Rye (Bob's Red Mill)
38g WW (fresh milled, hard red spring)
120g mature levain (100% hydration, fed WW flour)
385g Water
13g Salt
After an epic failure Saturday (I decided to create my own porridge sourdough recipe and it was pancake batter), I decided to try the Sarah Owens recipe for Seeded Turmeric and Leek Sourdough from her book Sourdough. I made some slight modifications. I did 1.5x the recipe since her loaves are on the small side.
I started this at the same as my post with champlain leavened with yeast water, but this one fermented as expected.
Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.
For 4 dough balls of 230 grams for a total of 920 grams
Build 1 :
81 grams 5 stagione tipo 00
51 grams apple yeast water
Fermented for about 6 hours at RT where it tripled in size and had a nice dome
Build 2 :
120 grams 5 stagione tipo 00
76 grams regular water
137 first build
I thought this would be a good bread to test out my yeast water. Problem is, I weighed and mixed it while a crisis was unfolding and I must have weighed my water wrong. The dough was a sloppy mess and fermented so fast I didn't think I could do anything with it. I threw it into the fridge to try and reign in the out of control fermenting going on. It was 2 hours in bulk and already very proofy and I had only done 1 fold and it was just spiraling out of control. In the fridge after 1 hour it was still growing and growing, so I decided to just throw in the towel and shape and bake.
A-Lot-Of-Teff... 40% teff, 20% wholewheat, 40% bread flour
My old bakes were 20/20/60.
Crumb is a lot denser this time, which is fine and expected, I like dense bread too. But shaping was a nightmare and the flavor didn't really change that much. Conclusion:20% teff is ideal, 40% is not worth the trade off of bloom and especially VERY difficult shaping.
