dabrownman's blog

Here we go with the second attempt to make baggies inspired by Ian but using Phil’s ingredients and method.  We also didn’t want to slash the dough like Pierre Nury doesn’t with his Rustic style.  But we did slash it, quite poorly, in the end.  If you don’t practice you won’t get any better right?

This bread originally started out to be baguettes along the line of the one Ian (isand66) baked this last week only with the addition of SD to his YW only levain.

After the last 100% Kamut and 100% spelt bakes, both at 100% hydration, we decided to get bake to more of our normal kind of bread we like so much.

We just love the authentic, taste texture and chew of Stan Ginsberg’s Favorite Bagels that are authentic and just plain delicious any way you want to eat them.  We keep messing with the grains and starters to get what we want in our favorite bagels.

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

We have wanted to take up Michael Wilson’s ‘Spelt Challenge’ of 100% white spelt at 100% hydration ever since we saw his fine post.  In our case we milled the whole grain and sifted it to 78% extraction.

There is no question my apprentice likes to retard her pizza dough overnight but, sometimes you just don’t have that much time when the pizza urge hits you.  No worries!  We managed a very nice pizza in 8 hours starting at 10 AM yesterday.

Another fine lunch for a lazy Sunday.  This time  Cotto Salami with veg and Colby, banana, red and green diced Hatch Chili on top of feta, carrot, celery sticks with sliced red pepper on the salad, cantaloupe, left over grilled onions and peppers, Dill, B&B and jalapeno pickles with brie on the watermelon, black grapes, raspberries and the best half of a nectarine sliced we have ever tasted.  Eaten by the pool with a nice limoncello made with diet squirt. 

It is really odd and slightly annoying that the spell checker wants to replace kamut with kaput.  Is this a pre-judgment before the start?   But, after seeing the results that Michael Wilson achieved with his similar White Spelt Bread here

http://www.thefreshloaf.com/node/29146/100-white-spelt-100-hydration

Typo after typo,  My left fnger doesn't know what my right finger is doing.  This is way worse than dyslexia, which I had but sold to Lebanese rug trader and a lot more painful too.

With plenty of rye, WW and semolina bread in the freezer we baked off another as close to white bread as we ever make for the bread winners daily lunches.   My wife prefers Oroweat whole wheat bread but we are slowly winning her over to SD bread in the 25%-35 % whole grain range.