Bushturkey's blog
Grain levain bread
I followed Hamelman's five-grain levain recipe, but used 3 grains: Rye, Oats and a sprinkling of roasted wattle seed (Acacia baileyana) as a hot soaker.
The flour is 50% high-gluten flour, 25% bread flour and 25% whole wheat flour. Hydration was 98% (!), but almost all the water got soaked up by the seeds.
The dough called for a liquid levain, spiked with a little instant dry yeast 0.4%.
Attempt at Hamelman's Miche Pointe-à-Callière
I'll let you be the judge(s) about the success of this attempt! I live nowhere near Pointe-à-Callière, so I can't really call the bread by that name. Miche Source Alice (?Alice Springs in French).
1. I should've read the instructions!
I started by elaborating a starter. I used a 100% culture and 100% wholemeal (100% extraction - it's what I had at home). I ended up with 970g starter! Hamelman's recipe had the culture as 20%(D'oh!).
Spelt & Quinoa bread
I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.
The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.
The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.
Panne Siciliano
Panne Siciliano
Panne Siciliano - crumb
I found the flavour and texture to be better the next day (and not in the 2 hours after baking), and there was a little sourness. Is the durum flour meant to be sour? (My "sourdough" is not really sour and it's not previously imparted any sourness to breads).
First attempt at the a l'ancienne
I had a go at the a l'ancienne method with 27% organic rye flour (I think it was wholemeal - there were gritty bits in it), 73% organic bread flour and a 75% hydration. I threw in half a handful of caraway seeds. I also used 4% organic raw sugar (in Reinhart's "The Bread Baker's Apprentice" there is a recommendation to use some sweetener when using rye flour).
I fermented the starter overnight (about 12 hours) but the finished dough fermented in the fridge for about 20 hours. When I took it out to shape it, the internal temperature registered 6.1 C (43 F).
I fermented the starter overnight (about 12 hours) but the finished dough fermented in the fridge for about 20 hours. When I took it out to shape it, the internal temperature registered 6.1 C (43 F).
Sourdough Ciabatta
Sourdough Ciabatta
I used the recipe from Peter Reinhart "The Bread Baker's Apprentice" - the Biga version.
My Biga was my white sourdough, mixed with an equal amount of organic bread flour and some water to make a firm starter.
I used half the oil given in Reinhart's recipe. I proved it on a couche (well, I got a length of thick cotton table-cloth material from a textile shop and hemmed the edge).