A Few Loaves
Finally we are getting some rain and I'm still on semi hiatus with the Farmer's Market trading and took another week off. Even after making bread 40 hours a week and taking this off i find myself wanting to play. I suppose I have a lot of inspiration with "end of the year gifts". I received Flour, Water, Salt, Yeast, Tartine 3, Pizza, How Baking Works for my book collection. I also got a Cuisinart Burr Mill Ginder so I'm now geeking out on making perfect coffee. I make coffee on my scale now. And it feels good. And finally I have access to CM High Extraction Flour and most recently we've begun grinding our own spelt flour. Hard part is deciding where to start. So instead of the market I've done a few test batches with some great and some mediocre successes and I figure I'll share.
Happy Baking
Josh
First Up the Miche from "Bread" with the only change being the use of a liquid white levain and adjusting hydration to maintain the remainder of the formula. I only made this change out of convenience. A bit ugly as we didn't flour the couche enough and the tops got stuck creating a cave at the top of each loaf but they bounced back quite well and the loaf was superb.
I highly recommend the making of this loaf as it is of the finer breads I've tasted.
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Next up is my 60% Spelt Experiment with freshly milled spelt (ground 1 hour before mix)
This loaf needs some help but was a fun experiment and quite tasty in the end. I'll increase hydration in steps til I find how much the fresh milled spelt can handle. I also combined with strong flour and may switch over to a standard bread flour before changing the hydration.
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Next up: High Extraction Sesame Wheat (50% T85 50% Whole Wheat and 20% mixed Sesame Seeds)
My oven was not heated well enough and maybe the loaves a touch overproofed. I'll have to try this one again. And even at 95% hydration I think it could have used more. Will continue to tinker.
And Finally Maybe my favorite of the bunch (well the miche was just as good in its own right)
High Extraction Walnut Rye: 48% T85, 30% White, 19% Rye, 3% Whole Wheat
Happy Baking All
Josh