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Decided to try-out the techniques I read and heard about from the locals when visiting Matera over the Christmas holidays to make an almost 100% semola rimacinata durum wheat loaf.

Didn't try the characteristic shaping. Thought it better to take on one challenge at a time, but the texture and flavour have come out superb. Maybe the best 100% rimacinata bread I have attempted so far. Here are the details:

Feeding 100% hydration SD starter

I haven’t made these in ages. It was time today. These are 50% home milled rye all of which was in the levain. 

I doubled the formula to get 16 / 100g bagels. I always use lye , absolutely no outrageous precautions needed except a towel to keep them from sticking to parchment/ pan. 

I didn’t retard these and it makes everything much easier , they rose beautifully. Very pleased . 

700g AP - Arrowhead Mills

240g cold water

56g milk powder

34g non- diastatic malt powder 

20g salt

600g active levain

I would like to have a good recipe,  for fruit buns,  with a shelf life from 4 - 6 weeks 

Any suggestions 

Thanks 

They look quite nice! 

17Jan

Made with roasted sweet potatoes, fresh milled durum, fresh milled Blue Hopi corn flour and King Arthur bread flour.

I was happy with the nice purple flavor.

I usually have a higher % of fresh milled than this bake, so I was expecting a more open crumb. I’m so afraid of over-Fermentation using FMF that I could have pushed bulk to 75-85% easily and achieved a more open crumb.

Either way, it’s a flavorful bake.

This is a 45% wholegrain (rye, khorasan, einkorn) loaf, around 72% hydration, with 90% of the flour prefermented in a two-stage biga over 20 hours.

The first stage consisted of 220g of the wholegrain flours mixed loosely with 100g of water and 10g of 70% hydration starter. The result is a crumbly mix, something that resemble apple crumble mix. I left this to ferment for 10 hours.

I then added in 220g of white bread flour and a further 100g of water to the biga, again cutting into the biga as if I'm cutting into shortcrust dough. I left this to ferment for another 10 hours.

We will travel, (virtually) to the, Macgillycuddy's Reeks in Ireland, where  we will source the world renowned stout. From there we trek east, to the Bayerische Alpen in Germany. At it's highest peak we find, the rarest heirloom rye grain. On our way down we visit the reclusive monk sanctuary, where we will endeavor to  acquire the closely guarded secret formula. I submit my interpretation of...

Bayerische Brezeln

After my major panettone fail, I decided to makes these sesame crackers for the first time.  I found a recipe on the net while looking for things to use the egg whites leftover from the panettone dough.  I’ve long loved these crackers and have bought them at a local Chinese grocery store.  I’m glad to have found a recipe that uses the egg whites and in fact is super easy.

Inspired by Moe’s comment about not being able to good rye bread as well as requests from some of my customers for a good seeded rye bread. From their comments it seemed what they were looking for was likely a light caraway rye and not a dark 100% rye. So with that in mind I looked through my archives for something that might suit and came across a formula for Jewish Sour Rye that I hadn’t made since 2014. Notes from that bake said it came from this site possibly by way of the cookbook Secrets of a Jewish Bakery.

Usual 6 sticks. I only used SD levain no YW  but as last time I used 160g very ripe/ ready levain instead of 80g. They are a tad more sour than I like. But my taster loved them. 

The crumb is very very shiny which I haven’t noticed before. I’m going to add 3% non diastatic malt for browning in the next iteration.