Gail_NK's blog

I'm working with a friend who is launching a new food product made with the liquid strained off oat meal that has been soaked overnight and then pureed and strained. The end result is a fairly thick paste made of ground oats - probably not quite 100% hydration, but pretty high.

I'd like to find some way to use the "waste" as an addition to sourdough bread. Any suggestions? Dabrownman, that sounds like something you might have tried...

It's more or less a "soaker" that has been strained.

Thanks for your advice!

Gail N-K

If you haven't subscribed to Jarkko Laine's Bread Magazine, do it! It's an amazing publication! (http://bread.insanelyinterested.com/)

Now for the transparency disclaimer: Dabrownman and I collaborated on this article for the winter 2014 issue. It was his formulas and photos that really made the article. Check it out here: http://www.goodfoodworld.com/wp-content/uploads/2015/02/Kamut-in-Bread-Magazine.pdf

If you haven't tried Dabrownman's No Fuss, No Muss Starter - look it up right now. Amazingly simple and more energy and "oomph" than any levain I've tried so far... in my very short baking career...

This formula included a little bit of freshly ground purple barley and the crumb took on a slightly lavender tint from the grain. Love the way the levain perks up with the "little hard bits!"

Happy baking!!

Here's the crumb:

The kitchen got a little festive after the bread came out of the oven; my husband cut some holly from the tree in our backyard. (Just a note: while the little red berries are really pretty, DON'T plant a female holly tree unless you're ready to sweep up bushels of them when they start to fall. And the prickly leaves are really nasty - the tree sheds 1/3 of its leaves every year!)

It’s time to be honest; so I’ll lay it all out right here. I’m into my third year of my 5-year plan to learn how to bake good bread, and somewhere around March this year, I lost my baking mojo! Every loaf that came out of the oven fell into two categories: brick or curling stone!

I've just received a few pounds of organic sprouted red winter wheat flour and organic sprouted spelt flour. Anyone have any advice before I dive into it?

Hydration?

Gluten strength?

Flavor?

I'm excited to try it, but I'm still novice enough to worry that it will be a challenge.

This forum has been an inspiration and is full of great advice! Thanks!

Gail N-K

Today's bake: Forkish's FWSY Overnight Blonde

Did the bulk rise partially in a cool room, the remainder in the fridge. Pulled bowl out at 6:30 AM, let sit until 8AM, then shaped boule. Let proof 90 minutes then baked in dutch oven at 475, 30 minutes with lid, 15 minutes uncovered. Internal temperature approx 210.

Learned:

Forkish recommends letting sit a few minutes longer in the oven to continue to bake crust - I should have, needed to be a bit darker. I also think it could have baked just a few minutes longer.

Question:

Just finished making dozens of yummy 100% whole wheat chocolate chip cookies. This recipe came from a young friend who made the adaptations (http://www.goodfoodworld.com/2013/06/kates-in-the-kitchen-whole-wheat-chocolate-chip-cookies/).

Sharing for those bread bakers who are tempted to make something sweet today too!

Yesterday I made FWSY Overnight Country Blonde (with chopped olives), and started too late in the day. I put the dough to rise - in a large bowl covered with plastic - in a back bedroom that is around 65 degrees during the day. At 8PM, I suddenly realized that it would be midnight when I should divide the dough, shape the loaves, and then have to let them rise another 4 hours. Not happening!

TFLers,

This forum has been my teacher and my mentor as I explore artisan bread. I've had some successes and spectacular failures.

As co-publisher and editor of GoodFood World, I often write about bread, flour, and grain. Here is the latest piece we've published on the subject of bread. Enjoy!

http://www.goodfoodworld.com/2014/01/wonder-bread-or-wonderful-bread/