We haven’t made English Muffins for a while and wanted to up the whole grains and use YW for the leaven. We used the 25% sifted out portion of our whole grain milling to feed the YW levain so this has the effect of being 4 times that amount being whole grain for calculations. Thee grains milled were rye, whole wheat, spelt, farro and Kamut.
Not long ago Varda did a series of posts on her quest to recreate a non SD Pratzel’s Tzitzel. She had the good fortune of talking to the original owners about the formula for this bread and gained some good insight. I though I would do a SD one just to be different and I prefer SD any day, any way to yeasted breads
After the two bakes of milling farro, whole wheat and spelt for whole grain breads that had sprouts, scalds and seeds in and on them where the milled flour was so beautiful to look at and great to work with at 90-100% hydration, we thought we would do something we rarely do…… make a white bread that had nothing in or on it!
In our quest for the ever better pizza dough, this time we went with cherry yeast water and a pinch of ADYfor the levain using durum semolina and AP for the flour. It was built over two 4 hour stages and then mixed with the dough flour, that had been autolysed for 1 hour water, salt and water.
This bread is similar to the one we made two weeks ago that was whole wheat, spelt and farro. We milled the grains and fed the 25% sifted portion to the starter to make the levain - last time we had a 78% extraction. My starter doesn’t seem to mind these slim pickings.
when trying to post to my blog the site blows up and says a problem with internet explorer caused the page to close. This has happened twice this morning. The time I had selected all and copied it to my clip board but when I went to repaste it - it too was gone! Very frustrating Floyd. Now it blew up again immidiately after I posted this.
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes
1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese
We decide to use some left overs for this bake from the last bake of hot dog buns. The left overs were the pickled onion, red pepper, tomato and poblano toppings that we added some kalamata olives too and then caramelized the whole mix to get rid of the moisture, add a roasted flavor and send this bred further down an Italian path.
Breakfast on bun day
These were very good buns. We didn’t make a poolish or a YW levain since we didn’t have time on our side. It was already 11 AM and no time to grind flour or an autolyse it either. We used 40 g of YW and a pinch of ADY for the leavens. This was an all AP bake so not very healthy. But brats, Italian sausage and Boudin aren’t all that healthy either.
