nmygarden's blog

...into the holidays. A practice pie (okay, so I wanted pie) apple-pear with brandy-soaked raisins and cranberries. The vent hole began as a heart shape and the top crust was a bit thin at the edges, so juices leaked through. But the crust is flaky and crisp - 25%WW, and the fruit held its shape and is quite flavorful, so no complaints.

To all of you who read and contribute to this site, thank you for helping us all take our interests and knowledge to a higher level.

Happy Holidays!

Cathy

After several weeks of whole and sprouted wheat, I needed a break and was seeking middle ground between the Multigrain SD breads I prefer and the soft sandwich type breads my husband prefers. And I missed including rye in the mix, the flavor it brings and even didn't care if the dough is kind of sticky. I wanted a soft, yet open crumb and rich flavor. So, what's in the kitchen to contribute? Rye (25%), of course, cornmeal (12%), caraway seed, a touch of molasses and an extra baked potato (15%).

Far from perfect, but significantly improved over last week, this week's bake is not a brick, but a bread!

Basic ingredients remained the same, BF, WW (this week Red Fife from Grist & Toll, in Pasadena), some wheat germ, farro berries (cooked, not sprouted - wanted to keep things simple), about 85% hydration, which should have been higher.

And how!

50% sprouted wheat (commercial) and 50% BF, 80% hydration, 20% starter (100% hydration), 2% salt, 12% sprouted grain. 40 minute autolyse (flours and water only), slap and folds x 6, 1 and 1 minutes, then 3 sets of stretch and folds at 20-30 minutes apart. The dough was beautiful, smooth, supple, elastic.

Covered and into the refrigerator for the night, where it rose maybe 50%. Pulled it out and cranked the oven to the max (500 F+) to preheat while I preshaped, then shaped a tight boule.

Okay, so I'm here often, looking, reading, comparing, commenting, but mostly, mostly learning as much as I can as quickly as I can, and putting that knowledge to work. I'm grateful for the skill and generosity of the members - even when thoughts or advice presents differing experience or opinion, even controversy, it's offered in good faith and helpful to so many. Thank you all.