This is a continuation of the experiment with putting partially dehydrated fruit in bread from last week's bake. The differences are that there was some rye included with the wheats in the sprouted grain, I had to retard the dough overnight due to a time conflict, and of course apples were used instead of pears.
Ready for The New Year. L'Shana Tova!
another from hamelman's Bread. I'm finally getting the hang of my oven temperature and the proofing. This is evident from the bloom that i never use to get!
built my starter for 16 hours as i wasnt getting much action after 12 hours...and it suddenly got bubbly at 16th hour. Would have liked to retard for final proof but timing was off so it only sat in the fridge for 3 hours.
As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago. I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.
I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.
In a recent post David Snyder mentioned that his Hamelman pain au levain would qualify for a final four if he had only one bread he could make/eat. I suggested a few other qualifiers, including his marvelous Gosselin baguettes with an SD twist added for good measure, not to mention good flavor!
On one of the darkest days in American history; 9/11, Lucy went deep in her bag of tricks to come up with a new very dark bread indeed. In the past year, her 2 favorite dark breads were the Really Dark Old School Sprouted Pumpernickel – In memory of Barbra, another dark day for Fresh Lofians and Lucy’s Take on Adri’s Westphalian Rye
I went through a spell of baking scones last year, but stopped when everyone in my family seemed to have their fill of them. Lately though, they have been asking for scones. I have been having really good success with my sourdough biscuits, so I decided to try my hand at sourdough scones. I have always used volume measurements for my biscuits and scones, so I'm comfortable using that method for this recipe. The starter is leftover starter straight out of my fridge. The scones turned out fluffy and flaky. Might of been even more fluffy if I had used starter that was more active.
This quick bread was made with ground dried sweetcorn. It is a typical cornbread mix using 1.5 cups corn meal, 1.5 cup AP, milk curdled with lemon juice, melted butter, baking powder, baking soda and salt somehow I forgot the usual egg. No sweetener was added because the ground sweetcorn was already sweet enough when tasted raw. It was cooked on the grill as we're the brats to go with it.
I made a ricotta and rosemary bread pudding by using some Tartine country loaves I've just made. What I did not expect was how the humble bread can be transformed into an elegant light meal that I thoroughly enjoyed. The dish was large enough to serve a small crowd. The bread that keeps on giving!
Happy Labor Day!
http://flourishen.blogspot.com/2015/09/ricotta-and-rosemary-bread-pudding.html
So here it is, Sunday's white sourdough bread, with a nice open crumb.
For the leaven
For the dough
