Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM
It has very little semolina flour, so I decided not to post it into the semolina CB.
Some time ago I ordered the real (Ukrainian) red rye malt through eBay. It's been a few weeks, and I finally got to use it, and of course I started with a Borodinsky. I used the Rus Brot adaptation of the 1940 recipe: https://www.youtube.com/watch?v=ZQ_p7IihoZs I followed it as closely as possible, with just minor time adjustments to fit my schedule, and I had to mix (extra strong) bread flour and WW flout to approximate the Russian grade II flour (I guess it's same as first clear flour maybe? or high extraction flour?)
Today is the day have been waiting for: homentaschen day! I already shared my sourdough adaptation of my grandma's recipe for homentaschen (https://www.thefreshloaf.com/node/66330/grandmas-poppy-seed-roll-sourdough), and this time I actually shaped them properly. As usual, I had more dough than poppy seed filling, and turned the extra dough into mini cinnamon buns.
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Just wanted to quickly share a simple recipe which produced delicious bread. I think I overfermented it in bulk a little, so oven spring and crumb structure are not very impressive, but in combination with sesame seeds the flavour is amazing. The crumb is also very soft, which interestingly I used to get a lot when I just started baking, and then lost. Not sure what happened, but I'm pleased to get such a soft texture again.
Here is the formula: https://fgbc.dk/1boa
A while ago I found this very unusual and interesting recipe on Rus Brot's channel on YouTube: https://www.youtube.com/watch?v=JsDHSrhTgWs
I have been very busy with work the last week, so when I thought I found a time window where I could back I jumped on the opportunity. The idea was to build a quick levain in the morning from the refrigerated starter, go to work for a short time, and then mix the dough when I am back. As you might have guessed, I needed much more time at work than I anticipated, and basically my 1:1:1 levain spent ~9 hrs at 24°C, which is of course way too long. It was clear it had peaked a long time ago by the time I was home (although not sure how long it needed to peak exactly).
Ilya's durum bake #1
Baked a bread in the style of the Hamelman formula provided in the first post. Had to deviate slightly, due to flour availabilty: I had just under 100g of semola remacinata left, and half a bag of pasta flour that is 50% durum. So combining that I could make a ~60% durum 900g loaf, but had to use the 50% durum pasta flour in the levain instead of bread flour. I included 30 g toasted sesame seeds. Here is my formula: https://fgbc.dk/181m
Had a craving for focaccia, realized I haven't made it since August. Just like last time, I simply followed Maurizio's recipe with minor time adjustments. I think my flour is a bit thirstier than his blend of AP and bread flour, so after some Rubaud mixing, slap&folds and stretch&folds was lovely and strong, could have made just a loaf of bread with it I think if I wanted to.
Russian bread, not an old GOST recipe, but rus brot reverse engineered it from the ingredient list: https://youtu.be/1Vwf3TzPTYU
Original formula: https://fgbc.dk/1696
Here is the formula, using a mix of light and whole rye flour available to me, instead of medium rye: https://fgbc.dk/1667
