One of my favorite wheat to use is Durum which I usually mill myself but since I was out of Durum berries I used some packaged Italian flour my wife had purchased for my pizza making, Semola Rimacinata Durum which is a very fine milled flour.
I’ve tried adding an egg to my standard country sourdough but hadn’t tried adding one to a 100% whole wheat sourdough. Given the benefits of an egg in bread, leavening, lightness of crumb, fluffiness and thin crisp crust, a bread that is 100% whole wheat should theoretically greatly benefit from the addition of an egg.
Gary posted a little while ago about using potato flakes instead of the usual flour based tangzhong. Although potato flakes are more expensive than flour per gram, at least the good quality ones without additives they have one advantage. Because the flakes are prepared from cooked potatoes, the starches are already gelatinized. Apparently even through drying to make the flakes, although the water is gone from the starches, they retain whatever change that occurred so you do not need to precook the flakes to use them.
I had a technical issue with this bake that I hadn’t experienced in quite sometime. I didn’t dust the couche or the bottoms (bottoms facing up in the couche) of the baguettes sufficiently, so when I attempted to transfer them off the couche, onto the transfer board and then finally onto the parchment lined cookie tray, two of the three stuck at each point. This resulted in some pretty significant degassing and really compromised the crumb. The third baguette did suffer nearly as much and was much better looking.
They was recent post on Debra wink English muffin but the link to recipe is not working please if anyone had the recipe can you kindly share thank you
This panettone is a pleasing combination of vanilla, caramel and nut flavors, enhanced with bright fruit notes.
Baking panettone is challenging, and can be discouraging, but persistence pays off at breakfast time!
Base recipe is the Mirko Iannarelli formula 72-28%
Today's bake: Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes:
Substitutions: None
Hi all,
So 150 million years ago I had a sort of compulsion to give up the day job, pick up the peel and become a baker. It may not have been exactly 150 million years ago, the timeline is a little fuzzy, but it sure does feel like a long time to me.
In the intervening years I did go on to realise my ambition and after many a misadventure along the way I'm sitting here today writing this post in a comfortable sunlit booth in the front of my own little bakery in a pleasant seaside town in the north east of England.
I recently bought a sack of Hayden AP flour. This flour features Sonoran white wheat, which is supposed to be very extensible, rather soft flour. In this AP it is combined with some bread flour. Sonoran white is used to make those incredibly thin, large Sonoran tortillas - see
https://ladyandpups.com/2021/05/13/paper-thin-soft-chewy-sonoran-style-flour-tortilla/
Here's a link to the flour -
My 1st S/D bread using my new mixer its a 15% Garlic granules 8 hours bulk and overnight retard in the fridge
