idaveindy's blog

Wow. I haven't milled anything since fall 2020. The pandemic, moving during the pandemic, and life's hassles.

Milling is currently a 2 step process for me:

1. Crack the grain in a hand-crank 3-roller Shule brand mill. 
2. Run the cracked grain through a Vitamix blender for 30 seconds.

If I don't crack the grain first, the grain scratches and clouds the plastic container, takes longer to grind, and heats up more.

Jan. 24, 2022.  82nd bake.

Denisa's rye, take 2.  First bake for the Rye Community bake.

Her formula here:
https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

My previous bake of it here:
https://www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye

The goal is to divide her formula by 3 and make one loaf of about 835 g.

Jan. 21, 2022. 81st bake.

Jan. 8, 2022. 79th bake.

I bought some "Everything Bagel" seasoning mix, and it made me want to make crackers.

I decided to put the seasoning in the cracker dough, not just press it on top.

Recipe is basically seat-of-my-pants.

Jan. 6 - 7, 2022.  78th bake.  RYE!  

This will be my first attempt at a 100% rye. I'm kind of following Denisa's post here: 
https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

The goal is to divide her formula by 3 and make one loaf of about 835 g.

Jan 4, 2022.

This is a remake of #71, scaled for 3 clay pots (4" diameter at top), but will be baked in regular sized muffin cups.

Soaker: 

Dec. 29-30, 2021.

Goals:

• About 1200 g of mostly whole grain dough to fill an 8" inner diameter banneton which matches well with the pot of the 3.2 quart Lodge Combo-cooker.  This is also the maximum size that fits in a 1-gallon zipper seal plastic bag. After the loaf cools (2 hrs), I like to keep it in a plastic bag to soften the crust.
• 25% Malsena brand (Lithuanian) whole rye, 55% BRM stone-ground whole wheat, 5% whole grain durum (roller milled, Sher Brar Fiber Wala), 15% white flour (AP + bread).

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Dec. 29, 2021. Wednesday.

Dec 23 - 24, 2021.

Goals:  500 g final dough flour, 60 % BRM WW, 20% whole rye, 20% AP/bread flour.  7% direct starter (not a levain), 3 days since fed. Bulk ferment at room temp. Overnight proof in fridge.

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12/23/2021.

12:45 pm:  Start soak/autolyse of flour/water/salt.

Dec. 18, 2021. 74th bake.

A remake of #72.  

I think the rye is detracting a bit from the sweetness, so next time I'll leave it out and increase the durum, BRM WW, and AP flours.