Danni3ll3's blog

I wasn’t happy with the rise I got the last time I did this. Thinking back on it, I think the loaves were already over proofed when I put them into the fridge. I remember poking them and the imprint sort of staying there. It was late at night and I wasn’t thinking things through. I probably should have baked them right then and there but being late, and they really hadn’t risen a lot, I thought they could wait. This time round, I changing up a few things:

Am I crazy to serve baguettes to French cousins? Probably, but oh well! Family dinner coming up tonight and I was asked to bring bread for the cheese course. I am bringing a loaf of my flat 4 grain bread ? but since that wasn’t my best effort and my mom prefers baguettes, here they are. 

I used this recipe as it has been good to me in the past. Scoring could be a lot better but I am quite happy with the shape. 

I don’t usually bake mid week, but I had requests from family and friends who needed bread ASAP! I was also asked to repeat the 5 grain levain loaves but since I like to try different combinations, I thought I would take inspiration from Frank’s Let’s Blame CNN bread and Hamelman’s 5 grain levain. 

I was going to retard the levain it since time was of the essence, I ended up going for a young levain. It seemed to be quite active and rose nicely in spite of short timelines. 

This particular loaf is inspired from Maurizio at The Perfect Loaf. I was looking for a different flavour combination and this intrigued me. I am not particularly fond of fennel but the rave reviews convinced me.

I loved all the posts on the community bake and decided to join in on the fun with a few adaptations of course! ?Here is my version:

Diastatic Malt

4 Days before:

On a recent trip to the US, I discovered Trader Joe’s. Wow! Lots of cool new things to check out. One of them was unsulfured dried apple rings. Of course , I had to grab a couple of packages. 

I have been away from bread making for a month due to other obligations and this was the recipe that called out to my baker’s soul. ? 

The last time I did this recipe, I used cracked rye and oat groats so I changed it to bulgur and old fashioned oats. I also changed the Wholewheat flour from Red Fife to Selkirk wheat. The bran was sifted out and used in feeding my starter to get it up to speed before making the final levain. 

One of my brothers asked me to make buns to go with the burgers and crab we are having tomorrow for Father’s Day. I surfed a number of recipes but kept coming back to this one. 

https://stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large

So here they are...

I haven’t baked for the last couple of weekends because I was in Antigua for my niece’s wedding. It was my first time in the Caribbean and it was fabulous. Great resort, great food and fantastic weather. It sure beats what we have been having here.

I am continuing  baking breads inspired by CedarMountains recipes from a couple of years ago. This one is very similar but not exactly like his. 

Recipe 

Quite a while ago, I had saved a number of recipes that CedarMountain had posted and I was looking for inspiration when I came across this one in my recipe app. It sounded intriguing with using a sprouted rye berry, ground toasted millet and flax porridge.

Recipe:

Makes 3 loaves

210 g rye berries divided into 100 g and 110 g portions

110 g spelt berries

110 g red fife berries

770 g unbleached flour

700 g water (main dough)

50 g flax seeds

60 g millet