After seeing Phil’s great post this past week using fresh milled flour, sesame seeds, 100% whole grain, 100% hydration sourdough breads of various kinds, we had to give something like it a shot for our weekly Friday bake. It had to be a sane recipe rather than what Phil would do hydration wise and something Lucy could handle after the beauty parlor.
After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result. Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.
After our last crack at buns that was a ADY poolish / YW version found here:
http://www.thefreshloaf.com/node/33585/yw-poolish-hot-dog-buns
we decided to try a YW version only that also included a Tang Zhong portion of flour with the intent of further softening the crumb.
We’ve been working on an everyday white bread that has at least 25% whole grain flour. This bread would need a soaker, scald or sprouted whole grain berries inside it to give the crumb some chew. It would need some potato and oat in the mix since we love what they do for the rise.
And then, latter on, things went to hell in a hand basket in an instant. It is getting to the point where even my apprentice doesn’t have a clue anymore. She never had one in the first place, so she has an excuse and has plausible deniability…. unlike some others, like me. But, some are still blameless because we were nearly almost close enough to call it that….. if you are not paying attention while reading this ….which could be easy enough on your part.
We are down to baking bread on Friday’s only now and outside in the mini oven at that until the amount of bread in the freezer disappears and the temperature gets below 90 F - sometime in late September. We went with a more simple multigrain formula this time with 6 of them in the levain only.
It was time for hamburger night. A little early really but Lucy says she might be from there and possibly was feeling a little homesick. There was no time for SD so we went with a quick biga using a pinch of ADY. It was ready to go in just 6 hours.
We are now officially on the summer baking schedule. No more large loaves. Only 1 small one or possibly 2 if baked on the same day. All bred baking is done in the mini oven outside. This particular bake came in at over 1,300 g so it will have to be baked as 2 loaves one after the other to fit the mini oven. Lucy isn’t quick with basic math.
Having never made Ezekiel Bread before, this was a real treat for Lucy. Us older ex-Hippie types haven’t made it for decades. One reason is the 2 day sprouting for the beans and rice in one large pile and then sprouting whole grains in another.
With Memorial Day neigh, we needed some hot dog buns for some sausages and brats we will start the weekend off with tonight for dinner. Who better to come up with a recipe for them than none other than our resident Hot Dog and my German baking Apprentice - Lucy!
