Today's bake: Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)
Source: The Rye Baker by Stanley Ginsberg
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I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum.
So, as some here may remember, I have had a variety of inconsistencies with my rye starter and my rye breads over the past year or so ... and, among the thoughts that the kind people on this site suggested was that I change up my routine and try some different rye flours. Though I'm not generally good at taking advice, I decided to have some fun with this. So I lined up 3 ryes:
A variation of my last flax seed recipe (https://www.thefreshloaf.com/node/76368/flaxseed-sourdough-bread). 20% LM instead of whole rye sourdough, increased the amount of flaxseeds by 1%-2% (beaker percentage), increased the overall hydration by 10% (baker percentage).
Not exactly sure why, possibly Benny’s latest poppy seed eye popper or possibly Passi(io)nate Tom’s explorations, but I got inspired to revive an old family favorite that’s gone missing since I dove into baking with sourdough. For most of our boys’ childhood, my darling wife made bread 2-3 times a week. Her quest to increase whole grain consumption eventually yielded an awfully good loaf starring whole wheat flour, bulgur wheat (wheat berries just wouldn’t cooperate), wheat bran, raisins, rolled oats and nuts.
Well, there’s nothing like taking your dough out of the proofer to do a S&F and then forgetting to put it back in to proof!!
Thanks to my senior moment and the need to go to bed, I put the dough in the fridge overnight to finish bulk. Naturally, it went from a targeted 50% rise to around 90%.
The dough was definitely over-proofed, but after shaping and refrigerating for around 10 hours before baking, it still came out pretty good. I used whole eggs in this one purposely so the crumb was a little drier than with just egg yolks as intended.
Well hello, bee-cheese!!! Welcome to this season's finale of my viennoiserie trials!🔥🔥
Oh my god. This was the most labor intensive viennoiserie makeup I've ever done. The lamination and make up were 5 hours process, and I rolled once every 20 minutes! hahah! Worth it!
This time I didn't take inspiration from traditional bakes or dishes. I just wanted to showcase local herbs and spice. Funny thing, if not for English translations, I will never associate lemongrass and lime-basil with lemon lol.
I would like to introduce you to a new gluten free flour with a chocolatey cinnamon aroma and flavor that is 45% sugar, 25 % fiber, 11 % protein, <2% unsaturated fat, with 125 flavor/aroma volatiles and a high concentration of poly polyphenols (1400 mg/100 g) that prevents seed oils in wheat and chia flour from going rancid.
As you can see in the link below Chef Rick Bayless uses mesquite flour in delicious chocolate cakes.
Today's bake: EINKORN BROT +
Source: Created by the Bialys and Farmers Market Breads Class - BBGA
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