PY's blog

trying out my first loaf from hamelman's bread - whole wheat levain. Made some variations as I dont have a decent mixer and did 4 sets of stretch and folds within 2 hours and 15 minutes bulk rise. Added an autolyse of 1 hour too.

This is supposed to be vollkornbrot and yes, i'm supposed to wait at least 24 hours before i can eat it. But really it looks inedible...literally, heavy as a brick.

the recipe called for only 6g of SD in the perferment which is only to sit for 1.5 hours. After that all igredients are mixed, patted into a loaf pan and proofed for 2 hours. I followed the recipe. But it lookes as though it's gone haywire?

total rye flour was 560g with 480g water. Any idea what went wrong?

This is the recipe from Josey Baker Bread seed loaf. I followed The recipe almost to the 'T' Save for swapping some different seeds to what i have in my pantry and increased SD to 20g instead of 15g as i wanted a shorter preferment time (6 hours on a very hot day at 32C instead of his recommended 8-12 hours).

one's got to resort to commercial yeast. This weekend's bake is a chocolate bread with pieces of valrhona bittersweet chocolates mixed into the dough. Oh and with some spelt flour...why not? Bake in a le creuset french oven

Only managed 6 buns as i had to hand crank 100g whole wheat berries.

100g Bread Flour

100g Fresh ground whole wheat

1/2 tsp yeast

2 tbsp brown sugar

3/4 tbsp butter

1/3 tsp salt

1/2 cup water

Tangzhong (10g bread flour, 50g water)

180c convection oven for 18 minutes

used my new rye starter which is 8 days old.

preferment

120g 100% hydration rye starter

30g rye 

30g BF

60g water

as I mistakenly used too much starter I prefermented this for only 6 hours

final dough

300g BF

60g rye

8g salt

all of the preferment

190g water (160g part 1, 30g part 2)

walnuts and soaked raisins

autolyse 45 mins then in went the salt and the remaining water

since i made an acetobacter YW and my sourdough died at the same time (double whammy) i have to resort to commercial yeast while waiting for the rebirth of my sourdough.

bought the hario skerton coffee grinder to grind some buckwheat...was easy enough.

Bulk fermented for 5.5 hours (not by choice). Too tangy for my liking but kinda shreddeable n soft. 40g yeast water used.

Goji berry style. Let's hope it works. This is Day 1

used bread flour, heritage whole wheat and rye for this loaf.

started with a pre ferment about 16 hours

G 35g 100% starter (mine is rye)

35g water

35g bread flour

final dough

310g bread flour

100g heritage whole wheat

100g dark rye

12g sea salt

1 tsp toasted and ground cumin and coriander seeds

autolyse at least 1 hour

bulk fermentation 2 hours with stretch and fold at intervals of 30 mins

preshape and bench 10min

final shaping and proof in banneton for 45 min to 1 hour