For this week’s Friday bake, Lucy came up with another variation on our sprouted grains experiment. We are trying to increase the whole sprouted grain amount and still get a 12 hour cold retard without the dough over proofing in the fridge or turning to goo.
A picture of this Year's Thanksgiving Puff Paste Rugelach - Apricot / Walnut variety shown but the Chocolate Brown Sugar ones seemed to be the hit as always.
2014 Dabrownman’s TFL Blog Index
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
Lucy kept working on her sprouted grain experiments this week. These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform. This makes them fun to play with of a little frustrating at times..
After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.
Lucy tends to get easily bored and wanted to take up the piano recently to try to be a little more with it and keep herself out of trouble. I told her no one plays the piano anymore and she should consider taking up the electric guitar…but it turns out electricity scares her as much as lightning and thunder.
Here is the 3rd version of this bread. Even though none of them have been exactly the same they were close and the main goal was to se if not aging home milled flour for at least 3 weeks would have an adverse effect on the bread if not used within 1 day of milling.
These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.
It came in at 45% whole grains and 80% hydration. The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.
This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added. After it had doubled in volume we put it in the fridge for 24 hours.
The dough really rose in thefridge during the retard. Right is the dough after deflating, just before dividing.
We ground 3 times as much whole grain as we needed for the last bake so that we could test the notion that flour has to age after it is ground if not used in 24 hours. So this bake has the whole grains as the last bake and the same add ins too. The add ins have been hanging out in the fridge for a week.
