Danni3ll3's blog

I was checking out my stash of grains and realized that I have a lot of Kamut. So I decided to do a repeat of a loaf that I did about a year ago. I did make a few changes to include things that I have learned over the past year and also decided to add some honey. 

And.... I forgot to add my usual yogurt. I didn’t feel up to par for some reason so I’ll consider myself lucky that the rest of the dough seemed to come nicely together. 

Recipe

Makes 3 loaves

Sprouts

100 g Kamut berries

For the past few weeks, I have had quite a few requests to make another olive loaf. So I took my Caramelized Onion with 4 Cheeses recipe and subbed out 3 types of Olives for the onions, feta for the 4 cheese blend and Kamut for the Selkirk wheat. I did adjust quantities on the fly to accommodate the ingredients I had on hand (Might as well use the entire jars of olives and the whole container of feta). ?

Recipe

Makes 3 loaves

500 g unbleached flour

200 g bread flour

This weekend is Canadian Thanksgiving, and as usual, I have been asked to bring bread to the family dinner. Because it is going to be served with a number of different courses, I needed a rather plain sort of bread. At the same time, the 1-2-3 challenge presented itself. So how to combine the two… well, it is the harvest, might as well use the plethora of grains that are in my pantry as well as some flour from the local miller. He produces 100% wholegrain flour and a partially sifted flour.

I always make a bit more Levain than I need because some sticks to the walls of the container and then I would end up short. This time, I guess I made a bit too much, and since I hate throwing away something I nurtured along, I figured a quick 1-2-3 bread with left over durum semolina and a touch of honey would do the trick. 

155 g mature Spelt Levain (100% hydration made with Spelt bran and sifted Spelt flour)

325 g water

90 g durum semolina 

375 g unbleached flour

11 g salt

10 g yogurt 

25 g honey

 This won’t be much of a write up because I used the same recipe and method as my last bake except for the following:

1. I used Roger’s Oats with Ancient Grains instead of plain large flake oats. 

2. I added all of the water at the beginning which made for easier mixing. 

3. I threw in an extra fold but kept the total fermentation time at 3 hours and 45 minutes. 

4. I retarded the loaves for only 8 -9 hours and baked directly out of the fridge. 

5. I tried baking for 30 minutes with the lid on and 17 minutes with the lid off. 

For years and years, we go to one of the local country fairs where we go and check out the entries for veggies, baking, etc. And the last couple of years, my daughter says that she is sure we could do better than some of the entries. Well, we will see since she twisted my arm and got us entered. I made a variation of Maurizio's 50% wholewheat sourdough and his Raisin Fennel Sourdough, and she made Nana's Oatmeal cookies, a lemon Meringue pie and a French Yogurt Blueberry cake with Glaze. Here are the recipes:

6 Grains Whole Wheat Sourdough

I loved the bread from last week so I decided to redo it taking out the olives, sun dried tomatoes and rosemary and do a simple loaf with black sesame seeds. This was also my opportunity to try to improve the oven spring. To do this, I halved the prefermented flour in the levain and also shortened the bulk and retardation times. 

Recipe

Makes 3 loaves

632 g of unbleached flour

194 g of durum semolina 

60 g of soft wheat berries

I haven’t done a bread with olives for quite a while and while searching TFL, I came across this one from Dab. The loaf looked amazing and the crumb is to die for. Dab was super helpful and answered all of my questions. So I owe him a big thank you for that!