idaveindy's blog

Aug. 16, 2022.  99th bake.

WW, rye, bread flour, red rye crystal malt, starter, IDY.

I used 20 grams of ground red rye crystal malt for 350 g total flour, which gave a good malty taste, but perhaps a tad too much.  Next time I'll back it off to 5%.

Aug. 11, 2022. 98th bake.

Added some ground "chocolate rye malt."  I.E., malted rye that was roasted to a dark color and has a chocolatey almost coffee-like aroma/flavor. Purchased, as whole kernals, from a home-brewing supply store, then ground in a coffee/spice grinder.  (It's malted/roasted so it is not as hard on the grinder as raw kernals.)

Aug. 6, 2022. 97th bake. 

Oh my. This is the bread I've been looking for. 

I couldn't wait and ate a slice before taking photos. 

This is the 5th loaf in this series, (4 pan loaves, 1 boule) and I finally have it dialed in. 

The top crust is too flimsy, but, man-o-man, this is tasty. The discard with IDY worked a wonder.
 

July 30, 2022. 95th bake.

July 29, 2022.  94th bake.

July 28, 2022.

Wow, it's been just over 6 months since I milled any wheat, and just under 6 months since I milled rye:

So, tonight I got out the Shule (a Chinese made edition of what was likely a German model) 3-roller hand crank mill.  I use it to crack the grain. 

July 23, 2022.  93rd bake.

240 g Bob's Red Mill stone ground whole wheat.

66 g durum semolina (the gritty stuff), Swad brand from Patel Brothers.

44 g Gold Medal bread flour.

3.0 g table salt.

3.0 g Morton Lite Salt.

1 tsp Fleischmann instant dry yeast.

261 + 8 + 9 + 8 + 10 = 296 g bottled spring water.

Mixed, rested, kneaded a little, stretch and folds, kneaded.  I didn't keep track of time.  

(This is a tangent to other low-salt discussions on TFL.

I came to Morton Lite Salt via Vitalyte, which used to be known as Gookinaid, and before that "E-R-G" which stood for "Electrolyte Replacement, with Glucose."

https://vitalyte.com makes a great isotonic sports drink. Nutrition info here:
https://vitalyte.com/collections/shop-vitalyte/products/fruit-punch-glucose-replacement-drink

June 11, 2022.  92nd blogged bake.

This is Liezl Jayne's gluten-free Oats, Nuts, and Seeds bread.  It's also in the "Josey Baker Bread" book, with slightly different proportions, under the name Adventure Bread.

Recipe:
https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/

I made a half batch for a mini loaf pan.