cfraenkel's blog

I make all kinds of flatbreads. Tortillas, pita, naan, Chinese pancake (needs must, my corn allergy forces me to make all kinds of things "normal" people just go to the store and buy.) Sometimes I even (accidentally) make flat bread.  ;-)

I have had the idea to do a whole wheat naan for a while, (it's traditionally white flour only) but haven't found a recipe that looks promising until now.  Here is the plan, I'll keep you posted!

Whole Wheat Sourdough Naan
(Recipe from Zesty South Indian Kitchen)

I need a treat. (those usually involve flour and yeast in my house)  Deb Pearlman (Smitten Kitchen) posted a recipe for a cheater braided brioche with lemon curd and cream cheese (A la Danish) I'm tempted. But I don't do regular yeast...so will convert to starter - https://www.thefreshloaf.com/node/55004/brioche-orange-blossom-water minus orange blossom water this time. 

There is nothing like waking up and realizing there is no bread for your morning toast.  I ended up having to eat yogurt for breakfast!

I threw this loaf together with very little fuss, and 24 hours later there was bread. 

I mixed up what amounted to 175 g of ripe active starter at 100% hydration.

added:

290 g. of All purpose flour

204 g of hard white whole wheat

314 g of water

11 g. of salt

to the 175 g of levain. 

I am running very low on safe AP flour, so I did this one kinda? whole grain.  I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.

Levain build: (4 hours before mixing)

10g NMNF rye starter

40g fresh milled hard red wheat

40g water

I am running very low on safe AP flour, so I did this one kinda? whole grain.  I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.

Levain build: (4 hours before mixing)

10g NMNF rye starter

40g fresh milled hard red wheat

40g water

My husband had a hankering for a rye bread....who can say no?

I grabbed my Hamelman, and went in search of a rye that had no commercial yeast and also was wholegrain.  I failed, so I modified his 65 percent sourdough rye to use only freshly milled grain.  I have to say - this is one of the tastiest rye breads I have had since I moved out of New York. 

Prepare sourdough -and then let it sit about 16 hours on the counter at about 20 degrees C

I baked 2 loaves of DMSnyder's SJSD and they disappeared overnight.... so decided I'd make something that at least seemed more healthy.

My DH was asking for a plain sourdough. But it's a little too boring for me. So I made a high hydration loaf and coated it with sesame seeds. 

500g Organic AP flour

262g water (over poured a bit)

150g Levin built from NMNF rye starter and whole wheat flour over 2 days

13g salt

Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0