Here's Jean-Louis Palladin's brioche, converted to metric (and BBGA format).
FORMULA.
PROCESS.
Make a soaker with whole wheat flour and spelt berries. Let it sit at room temp, covered. A day later, mix yeast with warm water and honey. After 5 minutes, add the foaming yeast to the soaker, along with some salt and enough whole wheat flour to make a sticky dough. Knead for 5 minutes, form a ball and transfer to a bowl coated with good EVOO. Let rise until doubled.
This is a bit unusual. I saw smoked flour on the shelf of Waitrose in Kensington so had togive it a go. The flour is from Bacheldre watermill in Wales and is described as organic smoked stoneground malted blend flour. Their website says that malted wheat flakes are cold smoked over oak chippings for 18 hours in the smokehouse then mixed with organic stoneground malted blend flour. There's a gentle smoky aroma from the dry flour which becomes more assertive when it's wet.
I'm trying to make sourdough bread with Tartine's method, and I can't seem to get past the "make your leaven float" part. I've been maintaing a liquid starter for a month now, and a dry starter for a week, and I just can't even produce a leaven that will float, so I haven't even bothered to warm the oven yet. So lots of flour and water going into the recycling bin, lots of time spent trying to keep my various colonies happy, and nary a loaf to even dislike. It's worse than bad bread. It's no bread. WTF do I do? I'm feeling exasperated.
I just received my new order from KAF the other day and was dying to try some of my new flours I ordered. I wasn't too happy though when I received an email the day after it arrived telling me how excited I should be about the KAF 20% off sale!
This 40% whole grain bread is a combination YW and SD starter, seeded, multi-grain that does not have sprouts or a scald. The hydration of 79% is not too much for a bread with so much whole Rye, WW, spelt and WWW. There is also semolina in the starter and the dough as well. There is a little potato flake, red and white rye malt, wheat germ and 6 kinds of seeds. Sunflower-25 g, anise-3g, hemp-10g, coriander-2g and fennel-3g with only the flax seeds ground into a flour. Since the bread was not retarded to bring out additional SD flavor it had a slight t
Hello everyone,
Continuing to be inspired by Beth Hensperger’s beautiful book, Bread For All Seasons…
the next chapter begins with June and is titled ‘Sun Food’.
I’ve baked three breads of Italian origin over the last while, using ‘yellow-colored’ flours -
thinking about 'sun food' (sun bread), I wanted to call these breads ‘pane di sole’ :^)
Micca di enkir e buratto
I decided to attempt Pain au Levain again, but this time with a few changes.
1.) I added Flax meal, Corn meal, and Rye to make my own "Country" Pain au Levain.
2.) I baked it as 1 huge boule instead of 2 smaller ones.
3.) I proofed for 4 hrs BEFORE retarding in the fridge this time.
4.) I had to significantly increase the baking time due to the size of the boule.
