This week’s round of RWC SD. Changes for this one were:
Did my usual mix, rest, pinch, stretch/fold, rest, s/f, rest, s/f rest, bulk, etc.
This bread is based on Chad Robertson's Tartine 3 brown rice porridge bread. As Robertson says, "...combine well-cooked whole grain rice with a highly hydrated whole wheat dough and let the loaves fully ferment with natural leaven to make the nutrients contained within the finished bread readily available for digestion." I opted to use organic black rice for its rich nutritional value and cut back on the total amount added to the dough to keep the bread a bit lighter; I also added a small amount of oat porridge for complimentary taste and texture. The dough was mixed with
What do you do when given some interesting flour to play with? well you have to go home and try it straight away! i made a White loaf with 10% addition of Millet Flour.
I required enough dough to fill a banneton 750g
bakers flour 90% 393g
millet flour 10% 42g
salt 2% 9g
lard 2% 9g
malt 2% 9g
yeast (dry) 2% 9g
water 70% 295g
after last s&f Recent bakes by Kat and rgreenberg2000 looked so good I had to give this bread a try. No emmer though and only 1 small loaf.
6:45 am Levain mixed up (a small amount of rye in this)and left at room temperature rising to 25° c
9:15 am Autolyse
203 g bread flour + 14 g rye + 27 g durum + 27 g wholewheat + 216 g water
13:00 mix final dough - add 54 g levain followed by 100 SLAFs.
Add 4 g salt stretch and fold then 140 SLAFS.
The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:
65 g levain @ 100% hydration
288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)
20 g seeds (chia + quinoa) scalded with 25 g boiling water
183 g water for mixing
15 g water (for double hydration)
4.5 g salt
Splash of honey
I haven't baked baguettes in ages. I'm not sure why. I baked a few today, including an epi de blé. It was very yummy with a bowl of bean and farro soup for lunch today.
The obligatory crumb photo. This is one piece of the epi.
I missed baking last week due to life getting in the way, so was happy to get some time this weekend to make friends again with "Woody" (yes, my starter has a name) and make a fresh batch of my usual weekly sourdough. This week, I dropped the rye to let the semolina shine through a little more......next time, I think I will drop the WW (except for what's in the starter) and up the semolina appropriately.
1000g AP (KA)
100g WW (KA)
100g Semolina (Bob's)
250g Starter (100% hydration, fed w/WW)
803g Water
26g Salt
My brother asked me if I had any extra bread for his mother-in-law but all of my Kamut 3 Ways with Honey were spoken for. I had some left over levain after I mixed up my other dough so I threw this recipe together. Unfortunately, I didn’t have time to mill fresh flour, however, I did use flour from our local Brule Creek mill so it wasn’t all commercial flour.
By the way, I am not sure if this qualifies for a 1-2-3 dough but I used that as my starting point.
Recipe
Makes two large loaves
Soaker
I was checking out my stash of grains and realized that I have a lot of Kamut. So I decided to do a repeat of a loaf that I did about a year ago. I did make a few changes to include things that I have learned over the past year and also decided to add some honey.
And.... I forgot to add my usual yogurt. I didn’t feel up to par for some reason so I’ll consider myself lucky that the rest of the dough seemed to come nicely together.
Recipe
Makes 3 loaves
Sprouts
100 g Kamut berries
