made this Yesterday with recipe from King Arthur's sour dough classes. Used mixing technique from Breadwerxs . The crumb is wonderful,and the flavor also.
I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge. I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and oat bran. For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.
Hamelman Vermont SD with 125% rye flour levain
My first foray into the Vermont SD was back in April with the straight formula: 125% bread flour levain with bread flour, plus the 10% rye flour used in the final mix as directed.
A week later - the same bread flour levain but I used AP flour for the final mix. The dough was more extensible and less "rubbery" to work with. A change for the better in my book. 2 letter folds during the bulk ferment.
I baked two breads this week (so far). It wasn't until I was well into the process that I realized both were originally posted by Hansjoakim a few years ago. Both are leavened with rye sour.
"Hansjoakim's Favorite 70% Rye"
"Hansjoakim's Favorite 70% Rye" Crumb
This dough was pretty hard to work with and the crumb and oven spring wasn't as exciting as my other loaves, but I think it is my new favorite bread. The flours I used are white bread flour and 20% wholewheat. I'll probably add more wholewheat or grain to this dough next time. Since a 50% wholewheat dough at 88% hydration would be much easier to work with than a 20% wholewheat at 88% hydration.
Here are the process pictures:
Almost everything in my garden plot died over the winter. The one exception is the sage. So I wanted to bake something that used sage, and recalled seeing Lazy Loafer's Sage & Onion Levain.
I used 50% bread flour and 50% AP flour because that is what I had handy. It is extremely tasty.
This is a repeat of one of the multigrain breads from last week. I changed the method a bit but the recipe, aside from the water amounts, is the same. For some reason, the bread this week needed quite a bit more water than last week. I guess this reinforces the adage to be conservative in the hydration and adjust as needed.
thought I would share this nice little loaf that I made for a friend the other day its 50% wholemeal with home brew stout, a yeasted loaf. Unfortunately no inside shot as it was given away and well received by a friend that was showing us his commercial smoking equipment that can also bake a loaf of bread but not at the same time of course .
I
Kind regards Derek
i would like to find a recipe for these. When Balducci's was on 6th Ave in NYC, they sold a biscotti that was a " break your teeth " hard black pepper biscotti and had a different finish than regular biscotti. Looked almost like they had a water bath at some point in the cooking. But not a ring, biscuit or wreath shape. Any help would be appreciated. Thanks
Lucy came up with a lite whole grain sourdough bread this week. Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.
