Today's bake: Sourdough Bread-Prebiotic Leaven ~100%Whole Wheat
Source: CalBeachBaker
Notes: 3 loaves
2 @1250g, Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
1@ 2500g, Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM)
Substitutions: None
I used the King Arthur recipe here. The Daisy flour I used tends to be wet and needs hydration cut back. I didn't do that and ended up adding more flour, which made the rolls drier than they should have been. Will correct that next time. All-in-all, they are pretty good. Had one with homemade corned beef the next day and my jaw got the workout I expected.
I started baking bread at home circa 2020. I watched a few John Kirkwood videos which made the whole process seem reasonably simple. Much to my surprise my first attempt yielded a bread superior in taste to anything I could buy from my local in-store supermarket bakery. I was instantly hooked. My main pursuit since has been the elusive “perfect baguette”.
'life is good when the rye bread is good'
Rob/Bor
another one from 'the "who kidnapped Rob?" cookbook.'
Adapted from Sarah Owens. I changed the recipe to whole wheat (basically because I wanted to use up some of what I have in my cabinet.) I subbed in violife faux-butter, soy milk, and a flax seed faux-egg for the animal equivalents.
Results:
a fun experiment, but --
Inspired by some recipes from the internet I decided to bake a bread with sautéed onions and bacon, twisted in grated cheese for the final proof.
50% white flour
50% Ruchmehl
2% salt
22% whole wheat preferment
80% final hydration
25% (raw) onions (sautéed before incorporating)
25% (raw) bacon (lightly fried before incorporating)
more than enough grated cheese for the "crust"
The shaping was just a gentle twist in a huge amount of grated cheese.
Bulk and final proof at ca. 25-26ºC, baked for 30-32min at 200ºC with steam.
Doughnuts with LM Revisited
While pizza is a twice weekly affair, I wanted to put my ever-improving LM to the test by using it in an enriched dough. I cast an on eye over my blog where I found the recipe for doughnuts. Mentally scaling it down to a more manageable quantity, I opted to do a 2/3rds yield.
My wife found these smoked cherries online, from a company called SMKD, so of course, I needed to try them. They are very smoky tasting, so I didn’t want to go overboard and only used a small amount.
I figured some caramelized onions would be a good complement, along with the fresh milled durum and Butlers Gold whole wheat.
The natural sugars in the cherries and caramelized onions, along with the FMF, really supercharged the bulk, and it probably was a little over-fermented.
I just returned from a trip to Vermont, one of my favorite places. Stocked up on a ton of Vermont cheese and some goodies from King Arthur.
I used a high-content Kerry’s Gold butter in this one. Instead of my usual mix of FMF with durum, I used some fresh-milled Stardust whole wheat and fresh-milled spelt along with some KAF bread flour.
The cheese matched perfectly with the malty flavor of the Guinness, along with a little dark cocoa powder.
I’ve always envied bakers who can effortlessly throw together a rye loaf—no weighing, no measuring—just by feel, like their moms and grandmas did. I’ll probably never be that type, but I love having a simple rye bread template I can grab anytime—something I can whip up with whatever’s on hand or tweak with different add-ins when I’m in the mood for a change.
