leslieruf's blog

Following on from reading Trevor's Crumb Mastery I continue my quest to improve the crumb on my bread and up my skill level with wet dough and shaping.  We had eaten the Hamelman 5 grain levain so the freezer was nearly empty of bread.   Trevor had mentioned his "Premix" method so decided to have a go at Champlain sourdough, a 70% hydration.  should be a piece of cake!  yeah right! 

I made enough dough for 2 x 800 g loaves & 1 x 600 g loaf

 So 7:30  pm I weighed the flours 

After reading Trevor Wilson's Crumb Mastery, I think I have to rethink a lot of my processes.  His explanations are so good and a lot of it makes a great deal of sense.  I don't understand quite all of it but hopefully this will come as I keep working on improving my bread.  

Very exciting to be grinding my flour with my new mill.  I decided to go simple for the first bake.  I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.

This is my first attempt at Isand66 recipe last weekend.

Friday night mixed levain and left it overnight on the bench then refrigerated

36 g starter + 114 g flour + 32 g spelt

 Saturday morning mixed & cooked porridge ingredients then allowed to cool

45 g rolled oats  (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.

Diced potato and roasted until tender and allowed to cool

Memories - 10 days ago my one of my much loved Swiss sister-in-laws sadly passed away.  We were not able to be there for her funeral on Friday so I baked the Herz Rosen Kuchen in her honour.  This was something I have so many memories of her making when we visited that I felt that little bit closer to the family. I will always associate this recipe with her.

Leslie

This sounded so good when Ian postedit I couldn't resist. I only made one 750g loaf so recipe is scaled. I couldn't get barley flakes so I used an additional portion of rolled oats. As I only had jumbo rolled oats I roughly chopped them before making the porridge. I used frozen cherries, defrosted & drained.

ok, so this weekend I decided that I had to try Ian's pecan cherry cranberry porridge bread. I would build some  levain but I would have a bit more than needed so decided to add in a 1:2:3 loaf using up some flours in the freezer. Ok I also decided to have a go at hamburger buns, and then at the last minute decided to add baguettes to the mix! as I say - rocks in my head...

This post is about the baguettes and hamburgers (will do a sepatate one for the SD loaves).

 Alfanso's post reminded me that I hadn't made this bread in quite a while so I took a leaf outta his book - no, not a baguette - and made Hamelan's Vermont SD but used my new swiss born rye starter and made the levain mostly rye. I started early as I planned to bake before bedtime.  It was a little slow but I did refrigerate for an hour and a half so that it slotted into my baking schedule.  Quite happy with the look of these 2 loaves while they were still snuggled up in the "DO"s . They sliced up very nicely today as well!

For this bake I wanted to use the Bob's Red Mill hot cereal mix that I had in the freezer.  Inspiration from Danni3113  who has made some great porridge mix breads.

8 am mix

Hot cereal mix  117 gm 

170 gm boiling water.

Cover and leave on bench until I got home 

2 pm autolyse 1 hour

466 gm bread flour

203 gm water - too dry so added another 50 gm, total 253 gm

Edit: include cereal mix in autolyse

3 pm

Add 12 gm salt and 

 262 gm 100% hydration rye levain and knead. 

I was trying to come up with something different when I realised that I some left over mashed potato in the fridge.  So based on dmsnyder's recipe from 31 May 2009 I came up with this:

Bread flour 629 gm

7 grain flour 240 gm

Spelt flour 30 gm

Mashed potato 145 gm

salt 18 gm

water 521 gm

SD levain 198 gm