It's been a busy summer and haven't had time to post much. Have still been baking though. Have tried a number of different breads, but I keep coming back to my stand-by. Buckwheat and oat.
I've done numerous variants, but this is one of my favorites. I think the maple and toasted buckwheat make a nice combination.
This is my stand-by bread. One of these days, I need to finalize a recipe and stick with it. For this one, I eliminated the oat flour and reduced the buckwheat flour. The sorghum, buckwheat, and barley flours were used for a mash, and buckwheat and oat groats were used in a hot water soaker.
Loaf flattened a bit versus springing, but the crumb turned out nice and moist and fairly open. I keep wanting to make this a hearth loaf, but it's tricky getting it right with the level of gluten free flours. I may just start keeping this a pan loaf.
The 4th is a big family gathering every year for my wife, and all of her siblings come back to town. One of the first items on the list is getting nisu from one of the local bakeries. Decided to try my hand at braiding and making my first one.
Followed the recipe in the comments of this thread, but adapted it to two loaves. https://www.thefreshloaf.com/node/4168/finnish-nisu-aka-pulla
TFL'er Wish List bake #6... Followed this one pretty close with a couple small deviations and one addition.
https://www.thefreshloaf.com/node/68285/wild-blend-rice-sourdough-onions
I used a RYW and SD culture combination for the initial levain and then RYW instead of water in the 2nd levain build. Other than that, the only change I made was adding some Vegemite. Gave the bread kind of a French Onion soup smell while it was baking.
TFL'er Bake List Week #5... Slowly but surely working on the list of bakes I saw on TFL and wanted to try. This week's bake was based on Paul's Barley/Wheat Bread loaf.
TFL'er bake list #4 this week, and this weekend's bake was Danni's Oat Porridge Bread.
A fun bake, and I learned a new technique by making a porridge. The bread came out really good and has great flavor! The crumb is nice and soft without being sticky. Will definitely keep this one on the list.
TFL'ers bakes list... Week #3. This week's bake was inspired by Abe's Dip and Dab Polenta Sourdough. Plan A was to follow this bake as described. However, I had a great pour of bourbon last week with a friend who's into it a bit. That led to a discussion on what it takes for a whiskey to be classified a bourbon. One of those "rules" is that the mash has to be >51% corn. In addition, this was a high rye bourbon. And... An idea was born.
Week #2 of working on my list of TFL'er bakes I've been wanting to try. This week was one of Ilya's rye bakes. Well, not exactly one of his bakes, but with his guidance and tips, I tried this recipe from Rus Brot.
Made two loaves using the method of spacing out bowl kneading and slowly developing gluten. For one loaf, did the 3rd and 4th sets of kneading at 15% and 30% on the aliquot. For the other, did them at 25% and 50%. Wanted to see how far I could push fermentation with this method (starting with a low inoculation).
