Hello everyone,
I've posted the latest recipe on my blog for a unique and ancient type of bread we have in Egypt called "Eish Shamsi"
So I’ve gradually noticed differences between my two starters, one fed only white bread flour and the other whole rye starter. The white starter I got from Alan (thank you Alan) and the whole rye is my own now what, four years old? It is possible the differences I am seeing are due to differing microbes that inhabit each of the starters, or they might be purely related to the type of flour each is fed.
Clas conditions this whole grain too!
Enjoy all the nutrients of freshly milled whole grain sweet brown rice in a wonderfully soft and chewy mochi wrapped around a ball of red azuki bean paste (anko).
Recipe: food geek-
https://fgbc.dk/37cj (6/17/23)
Ingredients makes 6-8 mochi
100 gr freshly ground brown sweet rice
8 gr rye clas (2.76 gr rye which is 2.7% total flour, 5.24 g water)
Today's bake: Blue (Bloody Butcher) Corn and Caramelized Onion Loaf
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note: Substituted Bloody Butcher corn for Blue corn, increased TDW from 1.661kg to 2.5kg, increased hydration from 75.44% to 79.42% due to fresh milled flour factor of 10%.
All that was left, was to pull together the last “To-Do’s” and combine them with all the others to complete the project. So, without further ado.
I made some English muffins for lunch today. I'm tweaking the recipe and process as I go. These are great without too many enrichments like you see on some sites.
I’ve recently been making a bunch of rye breads from Stanley Ginsberg’s The Rye Baker. I’ve been loving the technical depth to the recipes, where there are multiple stages of preferment, scalds, soakers, and sometimes you do fun things like combine a preferment with a scald and let it rise a second time before making the final dough. I recently thought to myself, why not bring this back to the world of wheat and apply some of these techniques to a country loaf-style bread? And so this recipe was born.
I’m not sure but I think it might have been more than a year ago that I made a 100% whole wheat bread of this sort. I realized that I hadn’t even used my banneton this year yet so it was really overdue. Since I am out of practice I decided to keep the same formula as my last loaf more or less but wanted to use my Ankarsrum Assistent to develop the dough. As with my previous 100% whole grain hearth loaves that were successful, I sifted out the bran with my #40 sieve and then did a scald of the bran. This was refrigerated overnight.
Today's bake: Pane di Altamura
Source: The Italian Baker - Carol Field
Note: Increased hydration from 86.67% to 91.67% due to fresh milled flour factor of 5%
Discussion: This bread has really expansive oven spring and blooming. The crust is nice and crisp and the crumb a soft cake like quality. The crumb tastes of dairy/cheesy and nutty flavors and the crust had notes of vanilla bean.
