I'mI am within 100 g of two perfectly squared loaves.
After a break of 3 weeks, I reactivated my Lievito Madre with 3 warm refreshments (27ºC). As a test, I wanted to bake a bread with Ruchmehl. By mistake, however, I used wholewheat. The packages look very similar. When I noticed it, it was almost too late. Spontaneously I decided to use 80% wholewheat and 20% white flour. During mixing I had the impression, that the dough / gluten structure was (surprisingly) pretty strong and I decided to bump up the hydration. Started with 75% and ended at (almost) 90%. Maybe a bit too optimistic ;) At least when it comes to my bench skills.
The other day, I baked a white loaf in my Zojirushi—the crust browned beautifully on three sides, though the top stayed a bit pale, which was expected. I loved just tossing it in and letting the machine do its thing. That got me thinking: why not try my everyday whole rye in it? So I did—and wow, the results are surprisingly good!
Crostata di pasta frolla, integral senza zuccero.
(Italian whole wheat, short pastry tart. No added sugar)
After owning my Zojirushi bread machine (model BBCC-X20) for over sixteen years, I finally baked the basic white bread recipe from its manual—for the very first time—in the bread machine! I converted the recipe from cups to metric, then went with the basic setting and a dark crust.
It seemed like a good time to make a multigrain sourdough bread, so I reached back to the Infinity Bread template from the Community Bake of the same name.
The flour components for this bake included bread flour (34%), whole wheat flour (33%), whole barley flour (20%), and whole rye flour (13%) totaling 1000g.
Every panettone bake is an experiment in one or more ways. This one was a trial of a chocolate panettone recipe which intrigued me because of its ingredients.
First, it uses cocoa powder, rather than a ganache. This is easier and less costly than the cocoa mass-based approach, and also lighter. Second, it is quite high in egg yolks compared to most recipes. I wondered how this would affect the crumb; certainly the photos were encouraging.
Hi, this is is my first post.
This is a sourdough bread, baked in a tin with lid(size 30 x 20 x 10 cm)
Is 2 kilogram of dough.
The recipe is a classic sourdough with 72% hiydratation, 15 % whole wheat , 2 % salt and 15% sourdough.
The process is kneading, bulk fermentation till 1,5x volumen, no folds during bulk fermentation, no preshape, just cutted, formed as a normal and retarded for 16/18 hours at 6 degrees in the tin with the lid.
Baked ad 250/240 degrees for about 80/90 minutes.
After weeks of making the same chakki atta with a little gluten and soy flour to make it work how we like it, I changed this batch: replacing some of the atta flour with whole spelt.
800g water
778g atta flour
22g vital wheat gluten
20g soy flour
180g whole spelt
0.5 tsp diastatic malt
2 tsp salt
1 tbsp avocado oil
Autolyse the water, flours and malt for 1 hour.
Add starter, salt and oil. Bulk ferment for 8 hours, shaped into 2 tins, then proved overnight in the fridge.
