Made a couple of sandwich breads this week. I'm quite new to this style (mostly or all white flour with light enrichment with milk, a little butter and sugar). It seemed like an easy style to figure out, but interestingly both breads came out with (rather minor, but still) defects.
Discovered the whole wheat flour I've wanted to try for a long time available in a shop last week, and decided to use it in one of my typical recipes, with approximately 40% of this flour, and rest strong bread flour (and rye starter). Formula: https://fgbc.dk/1l1g
First time trying a Pain de Mie style bread. Generally followed Maurizio's recipe, except used smaller inoculation, and just directly used my refrigerated rye starter. Formula, scaled for 1 loaf: https://fgbc.dk/1kbm
Baked again the formula I shared previously almost identically, and again the flavour is so good! Just wanted to share again. Formula: https://fgbc.dk/1j1t Hydration around 78%, but probably could be increased a little without issues.
Remembered that my bag of beremeal is expiring next month, so used it for these two loaves. Very small inoculation with recently refreshed refrigerated rye starter. Here is the formula: https://fgbc.dk/1ikg
Fermentolyse 30 min
Add salt and a splash of water, mix in and knead with slap&folds until medium development.
40 min rest, then folds.
1.5 hrs rest, folds.
Let rise at 27C until ~60% growth (~7 hrs?), gently preshape, 30 min rest, shape and refrigerate overnight.
Wanted to bake some proper rye bread this week, so decided to repeat the "Nobleman's" rye following Rus Brot's recipe https://youtu.be/1Vwf3TzPTYU (sorry, video in Russian)
Here is my formula using a mix of whole and light rye flour instead of medium, due to availability: https://fgbc.dk/1i8m
I guess I was due a pancake (almost)! Wanted to keep exploring the sourdough poolish idea after delicious (although ugly) ciabattas.
Decided to make a seeded sourdough with ~40% whole grain and a soaker, and made a preferment with all the whole grain in the recipe: https://fgbc.dk/1h9s
Due to *life* my levain for Maurizio's "best" sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8
Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.
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For a colleague's birthday made cardamom knots, but increased the amount of dough and filling to also give babka a go. Adapted the recipe from https://myloveofbaking.com/sourdough-cardamom-knots/ (except used all milk and no water in the dough). Here is the actual formula I used: https://fgbc.dk/1fvt
