This is a keeper!
I mixed: Buckwheat, BF, Semolina, graham, white whole wheat and little bit of malted flour.
20% of plum levain and 80% water...
The crumb is very soft with medium openness but the best part is the smell!
This photo was taken at dawn a few days ago. It is a field of heritage Marquis wheat grown by Cedar Isle Farm. They have carefully nurtured an initial very small seed stock over a number of years and now have enough seed to grow Marquis wheat for a modest commercial harvest. I saw this photo in their Late Spring Update e-newsletter and wanted to share it with the TFL community if for no other reason than it's a beautiful picture! Here is the accompanying excerpt from the newsletter:
My planned Solstice bake has not eventuated, it may still in a few days time. Still this bake started on 20th, and finished today. My very first 100% Rye bread - Madelaine Jude's Danish Rugbrod. Here in NZ, it is the winter solstice so maybe it is fitting.
20th June
9 am - 20 g Rye starter + 20 g water + 20 g rye flour leave on bench
8 pm Add 60 g water + 60 g rye flour and leave overnight
21st June
8 am Add 60 g water + 60 g rye flour and leave on bench. Cover 125 g whole rye berrieswith boiling water and leave to soak.
I finally got the color with 10 gram flowers steeped in 250 ml of hot water. I compromised brighter hue by using higher % of whole grain flours but I am happy with the turmeric contrast. I would love to see larger holes in the crumb but not succeeding somehow...
Well, I'm back with a new loaf of bread! This time I wanted to experiment something new and I decided to mix two of my favorite flours to create what I thought would be the perfect loaf to me.
I choose to go for 20% whole rye flour (that I think it's the same thing as dark rye in US) and 15% whole khorasan flour and all the process was smooth and relatively easy.
But...there is a but!
Since going on a 1 day French baking course at Christmas I have been keen to continue my croissant baking journey. There are many blogs on here already but I wanted a place to be able to track my progress and perhaps help other's in the meantime - even if it's just to show how not to do it!
The recipe I use is from the Bread Ahead baking book.
500g strong bread flour (I can't get strong bread flour so I used bread flour which I think has 13% protein here)
12g sea salt
55g sugar
40g softened unsalted butter
30g fresh yeast
I was in pursuit of a relatively cheap hobby and basically entered into the Google search bar: "stuff to do for free." One of the many lists I read through suggested I make some bread. One loaf later, and I was hooked!
Standard recipe, with added mixed seeds sesame, chia, poppy, and 1/6 durum wheat along with the white rye, bread flour and 100% dark rye starter / mother dough.
I seriously can’t believe it. There’s now a grain mill in my kitchen! Needless to say, I planned a bake with freshly ground flour the day I took it home.
Brie, Hazelnut and Goji Berries Sourdough with White Whole Wheat Flour
Dough flour:
I loved the look of Ru's seeded SD so decided to have a go. I made the exact quantity that she did but because I couldn't find any black sesame seeds I used black chia seeds instead.
I refreshed my rye starter that sulks in the fridge without being wanted for weeks on end. Wednesday at 8:30 am I mixed together
20 g starter + 40 g water + 38 g rye (all I had in the pantry) and left at RT.
15:30 pm added 13 g water + 13 g rye flour and left to mature.
