Hey, bakers!
I know that UFO Bread Lames from Wire Monkey Shop have been talked about for a while, specifically in the online sourdough bread community. Since I've had a UFO lame for seven months and I've been using it actively, I thought I would make a full review of this type of lame. Hope it's helpful for anyone who is considering purchasing one of these, or any other type of lame. Enjoy!
Grant
Hey bakers!
I have decided to experiment with 100% whole grain sourdough breads lately, so below is the recipe for my 100% Whole Grain Spelt Sourdough Boule. I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. The lower (65%) hydration definitely works for me! This bread was great. A video of the whole process is below.
Levain/Starter Build
25g Sourdough Discard (from the fridge)
50g Whole Grain Spelt Flour (Bob's Red Mill brand)
50g Water (ambient temp.)
Hey bakers,
Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.
Levain Build
10g Sourdough Starter from the fridge
25g Whole Wheat Flour
25g Bread Flour
50g Water
Final Dough Build
400g Bread Flour
50g Whole Wheat Flour
290g Water (use 250g for a more manageable dough)
I made a new sourdough starter a few weeks ago and this was it's inaugural loaf of bread! I went with a no-knead method for this first one instead of my typical bread with stretch and folds. I was going for simplicity on this one and I wanted to make a video about my no-knead process. Below is the video and the process:
Ingredients
KA Bread Flour - 450g
Rye Sourdough Starter 100% hydration - 74g (Was going for 70 but overshot)
Water - 300g
Salt - 10g
Video
Method
On a whim, I decided to see if I could bulk ferment baguette dough in the fridge overnight and have it come out perfectly fermented for shaping in the morning. Well, I think I came pretty close honestly!
Recipe is below for two 180g baguettes:
KA Bread Flour........220g
Lukewarm Water.....143
Instant Yeast...........2g
Salt.........................4g
Method:
9pm - Mixed all ingredients and kneaded by hand for one minute until there was some gluten development. Moved to the fridge for bulk fermentation.
