idaveindy's blog

Nov. 3, 2021.  66th bake.

Place holder.

Nov. 1, 2021.  65th bake/batch.

64th bake. Oct. 18, 2021.

Place holder.

Oct. 15, 2021.

Goal: 90% WW, no Sharbati this time, 3/8 tsp ADY, 90+ g old dough.

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A: 9:15 am, mixed 108 g Patel SG WW durum, 81 g H2O, 93 g old dough from previous batch.

B: 10:25 am, mixed 252 g BRM SG WW, 189 g H2O.

108 + 252 = 360 g WW

C: 10:31 am, mixed/kneaded-together A + B.

11:35 am: mixed 50 g H2O + 6 g powdered milk, and kneaded it into C.

Kneaded in 3/8 tsp active dry yeast.

11:50 am: kneaded in 8 g salt, then kneaded in 40 g organic AP flour (Arrowhead Mills.)

10/12/2021.  62nd  bake/batch.

The changes here, from the previous bake, are a slight increase in the Sharbati, decreasing the white flour, and less old dough; and I ran out of fresh milk, so I had to use some powdered milk.

Ingredients:

60th bake. 10/06/2021.  Lunch.

This bake was prompted by Mariana's link to an Artisan Bread in Five formula on a recent focaccia thread:
https://www.thefreshloaf.com/comment/494616#comment-494616

I was going to make focaccia with it, but after the dough had risen a bit, I got the idea to make some fry-bread with a portion. That is, deep frying the dough to turn it into bread, not baking bread and frying the bread.

Ingredients:

59th bake. 96.5% Stone ground WW.

First loaf in the big oven since spring.  During summers I just use the toaster oven or use a griddle/pan on the stove-top.

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110 g SG WW durum, Patel brand.

330 g SG WW red wheat, Bob's Red Mill.

8.8 g salt.

330 + 22 + 22 g H2O = 374 g.

32 g of 100% hydration starter, bread + AP flour, last fed 6 days ago, kept in fridge.  Adds 16 g of white flour for 456 g total flour.

16 / 456 = 3.5% pre-fermented flour (PFF).

44 g roasted (in oil) sunflower seeds, un-salted.

Loosely based on (i.e. "inspired by") this formula: https://en.wikibooks.org/wiki/Cookbook:Scottish_Wheat_Bannock_Bread

My take:

Aug 31, 2021.

Goals here are to use 100% Patel brand stone-ground whole grain durum, 1.33% salt in order to have about 150 grams sodium per tortilla, and to use both commercial yeast and baking powder for a fluffier and softer tortilla. Salt is 39.34% sodium by weight.

I try to use  30 grams flour per tortilla, and then add a few grams to the batch because some dough gets lost along the way.

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For 5 tortillas:

152 grams Patel brand stone-ground whole grain durum, product of Canada. ($8 per 20 pound bag, $.40 per pound.)