This is my attempt as David's lovely formula and I am glad that today a friend who has often been to San Francisco sampled the bread for me and said that indeed it reminds him of San Francisco on a sunny day in the UK! He very gladly took also a loaf home with him too....
It was Friday again and again time for my 4 loaves for friends...
I saw a Semolina Sesame loaf in Tartine 1 and another sesame seed loaf in Tartine 3.
Then I had a look in the larder and also had some Khorasan/Kamut left and had a golden vision formed in my head with all those seeds too.....
25% Caputo Semola Rimacinata
25% Doves Farm Kamut/Khorasan
50% Strong Canadian Flour
80% water, 2% salt, 15% roasted sesame seeds and more seeds for outside..
I baked a :
100g Spelt
100g Caputo Durum Rimacinata
300g Stong Canadian White
420g water
72g starter - 80% hydration - from the night before
10g salt
I had a shorter AL this time 2 hours as I wanted to use the stiffer starter from the night before. I found that because I used the spelt and durum that I almost got a windowpane just within that shorter AL time.
Otherwise my usual process of adding leaven, wait 30 min and then add salt and a bit more water.
I am tinkering with different flours and methods and one of them is to develop gluten for my weekly handmixed 4kg batch as close to a window pane as I can.....without having a mixer for now...
Carole aka DesigningWoman kindly recommended some videos from the Ecole International de Boulangerie for 'petrissage manuel en masse' which is basically manual mixing with folding and slap and folds...BUT I love in particular what he does when he divides and layers the dough pieces during slap and folds...
A while ago Joze created an amazing version of Maurizio's 50/50 during a community bake which I loved doing at the time ..http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version
Happy New Year to All...
I have not posted very much but my first bake in 2019 was using 50% Strong White Marriages combined with 50% Swiss Ruchmehl that I ordered before Christmas from a supplier in Germany.
I don't know much about this flour but it was so smooth during baking and tastes a bit like a Pain the Campagne with a rustic taste...
Love to experiment with different flours and would buy this again, if available in UK. Never mind... Kat
A friend has a walnut tree and gave me some walnuts...So when I looked at my Tartine 1 book again there was a basic recipe similar to my usual 1:4:5 with 100g WW and the rest strong white flour and 100g leaven...
So I followed the advice and toasted the walnuts in the oven which gave them an amazing flavour and surprised I had any left to bake with...
After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...
so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....
So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...
and baked another Semolina durum loaf, WW loaf with white...based on 1:4:5 ratio and it works so well.....
I think I try next time a version with Khorasan and Durum....what an autumn colour feast that will be!
Although inoculation was 20% I pushed the bulk at a temp of 74F to 6 hours and shaping was tricky.....no pre-shape and straight into the basket for 15 min ambient proofing and then into fridge overnight...
Great colour and flavour...
I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.
A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.
She also then skips pre-shape and goes straight to final shaping.
I did not have any rye so used Emmer flour instead...
