Canada Day weekend baking
Belated Happy Canada Day to my Canadian friends on TFL and best wishes for a great Fourth of July for my American friends!
On the left and center pulla, which I have covered in other posts and on the right. A 12 grain and seed bread raised successfully from a YW starter. Thanks dabrownman for sharing your starter build tips!
I began by refreshing my white YW starter two days in a row. On day three I started a whole wheat starter that doubled in 31/2 hours. I then fed the starter again 1:1:1 and once again it doubled in 31/2 hours. I then forgot to put it in the fridge and in the morning awoke to a starter that had peaked and crashed. It looked dead, but a quick stir showed lots of bubbles.
12 grain and seed bread
Soaker 20g corn meal
20 g quinoa
10 g red flax
10 g golden flax
20g red/white wheat berries
174 g water
Soak for 2 hours then add
20 g wheat bran
I let this sprout in the dark for two days
Milk scald
174 g milk, scalded, then add:
15 g brown sugar
25 g honey
Mix well and when cool add to starter.
Final dough
All starter 300 g starter plus milk scald
245 g whole wheat flour
20 g buckwheat flour
40 g dark rye flour
80 g bread flour
8 g salt
28 g oil
Mix well, rest 5 minutes and knead 5 minutes. Rest 10 minutes, then 4 sets of stretch and folds, with 10 minutes rest.
During the 3rd and 4th S&F add in:
20 g sesame seeds, toasted
30 g sunflower seeds, toasted
After the last fold form a ball and bulk ferment until double in bulk, shape for a loaf pan and let rise until nearly double in bulk, about one hour for each rise. I baked this @ 350F for 44 minutes, turning at the half after brushing with egg wash and sprinkling with rolled oats and cornmeal.
Boy does this every make a nice crunchy, nutty sandwich and toast bread!
No Canada Day breakfast would be complete without my raspberry, lemon, poppy seed muffins. I mash most of the raspberry with the dough, but reserve one berry for each muffin and place it the muffin batter whole and cover with a couple of Tbs batter.
Happy baking folks! Brian
Comments
Very nice, Brian!
We spent our Canada Day on the beach in typical Vancouver fashion.
Canada Day bake! I think I would kiil for one of those muffins. Your YW 12 Grain and Seed bread looks tasty too. The pulla speaks for itself. Still those muffins........Well done
I started the 3 stage SD levain for the 15 Grain and no more than 30 Ingredient Challenge bake today for Friday's bake. Will do a plain loaf and one that is more to Lucy's liking and isn't plain. Got the ribs ready for the 4th of July smoke too.
Happy Baking Ski
I neglected to mention that I changed up my braiding technique on the pulla loaves, using Ibor's 6 pointed star. I found it makes a nice tight braid easier than the traditional 'pony tail' braid. Thanks for the inspiration Ibor! Brian
Great baking Brian and happy Belated Canada day to you!
I really like your formula and technique on this one and shall have to give a version of this a try soon.
Those muffins look amazing. Can you share your recipe?
Happy Baking.
Ian
a nice Canada Day for your family with these great breads. Would you share the muffin recipe? They look delicious.
Happy Baking,
Karin
Here you go Ian and Karin. These muffins are super easy and you can double or triple the recipe easily. Makes 6 muffins:
1 cup, 160 g All purpose flour
1/4 cup, 90 g sugar
2 Tbsp 21 g poppy seeds
1 tsp, 4 g baking powder
1/2 tsp 3 g baking soda
1/2 tsp, 3 g salt
1 egg, 48 - 50 g
2 Tbsp, 56 g oil
1/2 Tbsp lemon zest
21/2 Tbsp lemon juice
1/2 cup raspberry yogurt
1/2 heaping cup raspberries
Mix dry ingredients, wet ingredients and combine. I like to use a fork to mash the raspberries into the batter. Fill 6 muffin tins and press a whole raspberry into each one, then top with a couple of tablespoons of batter. Bake for 20 minutes @ 400F, turning at the half.
If you like, you can also add 1/3 - 1/2 cup of blueberries to the mix.
Enjoy! Brian
Hello Brian,
Beautiful Canada Day baking - and those muffins!
:^) breadsong