sam's blog

Hello,

Hello,

Hello,

I have not made very many high-concentration Rye's, but I do like that you can make 'em in a day.   But then you have to wait a long time before cutting into them.   So I guess it's all the same.   In any case, here is the bake for today.    It is an 80% rye, 25% of it being what I refer to as my own "chunky rye stuff" -- milling rye berries beyond the Grob level of my Komo miller.   It results in a mixture of chunks of berries and meal.

Hello,

After receiving a batch of einkorn grains, here is my first attempt at making a bread with it.  It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.

Here was the recipe, and the pictures are below.  All weights in grams.

Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422

Percentages:

Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%

Hello,

This is today's bread.  It is a 10% rye, the rest a 50/50 mix of KA bread + AP, at an overall 72% hydration.   2-lbs.

20% was the levain sour (125%) for 18 hrs @ 44F, and then heated up.  60% was the flour soaker at 55F (78%), same 18 hrs,... and then also heated up.   :-)

Hello,

I tried out an experiment with a SD barley + corn bread.  25% barley, 25% corn, 50% KAF bread flour.   I milled the barley+corn into flour.

Ingredients:

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