Reblogged from: http://wildeconomies.wordpress.com/2014/04/29/interview-with-olivier-part-2/
Part 1 here: http://wildeconomies.wordpress.com/2014/04/28/interview-with-olivier-part-1/
When we left off, Olivier and I had started talking about multinationals’ hold on the free exchange and cultivation of seeds.
Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it.
So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps.
This recipe is from fellow TFL regular David Snyder. As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level. The original post is here. I followed his directions and ingredients closely with the exception of the rye flour. I used my own freshly ground whole rye flour and increased the amount in the main dough to 11 grams and used 11 grams less of the whole wheat flou
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 180.00 | Wheat flour, white, all-purpose, enriched, bleached | 68.44% |
| 83.00 | Wheat flour, whole-grain | 31.56% |
| 170.00 | Water, tap, drinking | 64.64% |
| 40.00 | Yogurt, plain, skim milk, 13 grams protein per 8 ounce | 15.21% |
| 30.00 | Oil, rice bran | 11.41% |
| 5.00 | Salt, | |
Lately I have been spending a lot of time baking - a lot of time trying to execute well and less time thinking about new breads. But last week as my daughter was helping me at the Cambridge farmer's market, she jolted me out of my complacency by saying that she didn't like my pain au levain and that it was boring and I should rethink it. Aren't kids wonderful? So that sent me off browsing and thinking in the few moments when I wasn't baking, and I landed on Maggie Glezer's Thom Leonard's Country French Bread. I had no intention of making the huge lo
I was excited to find that my local indian grocery story carries 5lb and larger bags of semolina flour. I've been buying smaller bags from the single store in the area that stocks it at a much larger price. This was the first time I used it in bread, and it worked out really well.
I followed the recipe unaltered and folded them into 'shapes from baguettes according to Reinhart's instructions.
As any of my loyal dear readers and followers know, I have been in a wonderful rut of baking the Tartine Basic Country Loaf. The vast majority of my loaves have been, dare I say, excellent.
My experiments continued this morning, as I baked another dough I had frozen very recently. This was a variation of Khalid's recipe that I have made a couple of times. I really enjoy this bread as it has lots of different grains in the soaker, and it is ready to go so quickly. I defrosted the loaf yesterday in the fridge and took it out at 6 a.m.
Five years ago (April 25) I discovered The Fresh Loaf, and started this journey. Prior to then I’d frequently baked yeasted breads, and a modest spectrum of other baked goods. I’d bought a bread-maker—A Zo—and soon after quit, for the most part, buying supermarket bread. I continued to purchase loaves from local bakers, Deli Rye most frequently; and, while still working, loaded up with airport sourdough every time I passed through San Francisco.
I was content—well, almost content.
