I need a treat. (those usually involve flour and yeast in my house) Deb Pearlman (Smitten Kitchen) posted a recipe for a cheater braided brioche with lemon curd and cream cheese (A la Danish) I'm tempted. But I don't do regular yeast...so will convert to starter - https://www.thefreshloaf.com/node/55004/brioche-orange-blossom-water minus orange blossom water this time.
There is nothing like waking up and realizing there is no bread for your morning toast. I ended up having to eat yogurt for breakfast!
I threw this loaf together with very little fuss, and 24 hours later there was bread.
I mixed up what amounted to 175 g of ripe active starter at 100% hydration.
added:
290 g. of All purpose flour
204 g of hard white whole wheat
314 g of water
11 g. of salt
to the 175 g of levain.
I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.
Levain build: (4 hours before mixing)
10g NMNF rye starter
40g fresh milled hard red wheat
40g water
I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.
Levain build: (4 hours before mixing)
10g NMNF rye starter
40g fresh milled hard red wheat
40g water
My husband had a hankering for a rye bread....who can say no?
I grabbed my Hamelman, and went in search of a rye that had no commercial yeast and also was wholegrain. I failed, so I modified his 65 percent sourdough rye to use only freshly milled grain. I have to say - this is one of the tastiest rye breads I have had since I moved out of New York.
Prepare sourdough -and then let it sit about 16 hours on the counter at about 20 degrees C
My DH was asking for a plain sourdough. But it's a little too boring for me. So I made a high hydration loaf and coated it with sesame seeds.
500g Organic AP flour
262g water (over poured a bit)
150g Levin built from NMNF rye starter and whole wheat flour over 2 days
13g salt
Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0
