I make my baking as easy as possible - I want bread, not the experience of making bread.
I keep a sourdough starter, and I feed it about 30 grams of whole wheat flour and 20 grams of water, about every other day, so it is always ready, always very active, and always about the hydration of my dough - one less thing to worry about.
Flavorful, complex Boule
324 g kefir whey
325 g all purpose flour
150 g whole wheat flour
25 g whole-grain rye
1/2 tsp Instant yeast
10 g sea salt
6:00 pm. mix all the ingredients by hand or in a mixer several hours to prove
10 PM, shaping into tight boule, place seam side up in well floured cloth lined basket. Refrigerate within larger plastic bag
Next morning
Preheat cast iron skillet and cast iron loaf pan (For steaming) in 475 oven
Good evening,
my name is Filippo and I write from a beautiful city called Bergamo,
located in northern Italy.
I worked for a few years as a pizza chef in Italy and six months in
Greece. From one year I found out the bread with sourdough, and seems
that in Italy it is still a recent practice. There are few realities
willing to teach.
My girlfriend and I would like to open a micro bakery near our house
and we are looking for someone to teach a small business.
Produce 1 kg of bread is different to produce 50 kg
Farina Bona is a unique flour produced in Cavigliano, a village in the Swiss canton of Ticino. Cavigliano sits in the Valle Onsernone that runs east out of Locarno, the lakeside town from which the better known (to bread bakers) Valle Maggia runs north.
I chanced upon a long TFL post Chasing thin, crispy, not thick/tough dough A comment by Mariana regarding a 100% sponge method loaf caught my eye. I think Mariana made it in a bread machine, but the loft was incredible. I've been thinking of making a tin loaf for a while, so this was the perfect opportunity.
It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!
Day 1- 30 g of whole grain rye and 25 g of water. mix cover with plastic wrap and leave for 24 hour
Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic
Day 3 - divide in half. Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic
I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.
A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.
She also then skips pre-shape and goes straight to final shaping.
I did not have any rye so used Emmer flour instead...
50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt
Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.
w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g
With some simple calculations, you’ll realize that the 123 formula creates dough with a hydration of roughly 71.4%. This is totally fine if you’re working with white dough but not so much for someone like me, who prefers baking with higher percentages of whole grain. That’s why I made a porridge with batter-like consistency to bring the hydration up to 92% :)
Purple & Red Rice Porridge Comte Sourdough
