A month ago (Christmas Day, actually), Tony (CalBeachBaker) posted his bake of the Danish rye bread from Stanley Ginsberg’s The Rye Baker. I commented that it looked like a great choice for a high-rye bake that I was contemplating. So, I made it this week.
Practicing baguettes is so much fun! I decided to scale down my baguettes from 29% soybean 78% hydration to 23% soybean 70% hydration to emphasize shaping and scoring.
apparently soybean is too fatty to allow me to produce open crumb. Still have to practice!
Jay
I am getting back on my sakadane experimenting! I built up a new starter with the koji rice that produces more amylase, and also did a mini experiment with trying to feed it only rice, instead of koji rice + cooked rice.
For anyone looking for a recipe involving a nice amount of emmer flour (and for anyone who already likes the flavor of emmer), this has become my go-to recipe. The levain consists of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.
So the recipe says to mix and “let double” for 8 to 18 hours. How do I know if I let the dough overproof? I prepared the dough at noon and checked before going to bed but felt maybe I should let it continue to rise. (My previous breadmaking experience taught me to allow the fermentation to develop longer.) This morning it looks like it’s fallen and has a strong alcohol smell. Yikes! So where’s the sweet spot? How do I know when’s enough???
Just wondering if anyone may have any attachments for a crypto peerless ec30 mixer?
Looking for dough hook and I think there was another attachment that whent on the front of the head
Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.
I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.
It fit my pan perfectly, just hitting the top without significant leaking or compression.
Off to a good start! Picture resized automatically! Yeah !
This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information.
I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt and subtracted that from overall water.
Greetings,
