I wanted to bake a nice soft and flavorful bread but one with some healthy grains as well. In went a soaker left for 24 hours in hot water comprised of grits, rolled oats and barley flakes. I also added some left-over mashed potatoes and some grilled onions.
This is another version of the Pain au levain I made a few weeks ago but I changed up the flours using some spelt and high gluten flour. I made 1 batard with about half of the dough and 2 baguettes with the remainder.
I didn't include any photos of the baguettes this time since they are still a work in progress and even though it's almost Halloween I didn't want to scare everyone. The crumb and taste was perfect but my scoring and the color was not pretty.
I had never used squash in my bread baking before and didn't know how it would effect the end result. I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.
I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added. The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread. I brought one of the loaves into my office today and everyone told me they loved it.
I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand. I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process. The dough was a little wetter than it should have been, but in the end the flavor was amazing. The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.
I was in the mood for a nice sandwich bread and this one with plenty of potatoes and cream cheese really fit the bill.
I added some rolled oats, malted wheat flakes and fresh milled whole wheat flour to give it some extra flavor.
The end result was a nice soft and flavorful bread perfect for sandwiches as well as grilled with some olive oil.
I like to keep the skins on the potatoes so you get some extra flavor and health benefits from using the entire potato.
The crumb was moderately open and was nice and moist.
Based on one of David Snyder's' popular formulas this one includes dried cherries and a maple smoked cheddar cheese I picked up on my last trip to Vermont while visiting King Arthur Flour to stock up.
I used about half freshly milled whole wheat along with KAF French style flour and a little bit of fresh milled rye.
The end result was a tasty bread but I was disappointed in the crumb as it was a little too tight. I think I would up the water content even more to compensate for the large portion of freshly ground whole wheat next time.
Fresh milled Spelt flour and Rye along with rye chops, cracked wheat and barley flakes were left to autolyse for 24 hours. The resulting bread was an earthy, nutty wholesome bread perfect for sandwiches, grilled bread or just spread with some butter.
I wanted to make some good soft and flavorful potato bread and this formula ended up as close to what I imagined as possible.
It's very similar to store bought potato bread but much, much better. The ricotta cheese combined with the sweet potatoes and red potatoes really gave the crumb a nice soft and moist texture which is perfect for this type of bread.
The crumb was not terribly open, but that's okay, since who wants your sandwich fillings pouring out anyway :).
