STUinlouisa's blog

Made with 80% white wheat and 20% Einkorn both fresh ground and chia seeds. It is leavened  with a combo of sourdough and yeast water. One of the best loaves made lately, of course they all are my new favorite at the moment

The bread consists of freshly ground white wheat, a little bolted rye and AP with caraway seeds and a bit of honey. It doesn't have enough rye ( about 12% of the flour) to call it deli rye but that was the inspiration. It has a fairly large natural leaven preferment at 70% hydration which is also that of the final dough. Very tasty.

Stu

This loaf was inspired by a post from lechem (Abe) this week. It made me remember that I should get back to Einkorn bakes that had been suspended for other interests. It is made with 100% fresh ground Einkorn ( except for the bit in the starter) with the addition of dried cranberries, sunflower seeds, and chia seeds. It is leavened with a combination of sourdough and YW. Very tasty, would make a great turkey sandwich. Have to remember this one come Thanksgiving.

Stu

The ciabatta, something I've not made in a long time, is the result of a request from new friends that own an Italian restaurant who complain of a lack of good bread in our area and wanted an easy recipie so they could make their own. Go figure everyone seems to want that but when you tell them that good bread takes time and technique they mostly lose interest.

I decided to revisit what ancient grains I have on hand with this simple loaf. It is about 60% a equal combination of Einkorn,  Spelt and Kamut  all fresh ground with the rest being AP for a total of 500g at 70% hydration. It is naturally leavened with one build using 50g starter 100g flour mix and 70g water. The rest of the flour was started to autolyse at the same time. The leaven doubled in about 3.5 hours at 80F and was mixed with the other plus some salt.

This is a version of classic burger buns leavened using YW. The dough was enriched with just about everything I could think of,  DMS, butter, eggs and honey, that would make the buns soft and fluffy. There is about 40% whole grain component with a combo of Kamut, Spelt, Red Fife and white wheat. The rest is AP. The dough moved very quickly, almost as fast as commercial yeast probably due to warm kitchen temps but maybe due in part to switching the YW food over to peaches which seems to make the wee beasties very happy.

Decided to experiment with some summer sausage and cheese. The dough was made with a combo of fresh ground  high extraction Red Fife, home ground corn meal, and AP. The leaven build was started at 5:30 AM with 30g starter, 50g Red Fife, 50g AP, and 70g water. At the same time started the autolyse with 114g Red Fife, 36g corn meal,100g AP and 170g water. The leaven moved fast because it is about 80F in the house and was ready after about 2 hr since I wanted to catch it still on the rise and very active.

Got excited this week when I noticed that one of the four varieties of wheat planted in the garden was starting to form heads. This is white wheat and the best bunch. Can't wait for the others.

This loaf has sprouted flour that consists of Millet, Eincorn, Buckwheat, and Barley as well as a soaker of left over bolted rye flour from last week's bake and some fresh milled corn meal. Most of the hydration comes from YW and there is a small amount of starter added as well as some AP and VWG. The vital wheat gluten was added because last time such a mix was attempted there was not enough structure to the dough, we don't keep bread flour on hand and had to dig the VWG out of the freezer where it  had been languishing for over a year maybe two..

This loaf is based closely on the recipe from Sam Fromartz's book. It is 70% rye with the balance whole wheat at 80% hydration. I didn't have his mixture of rye flours so substituted high extraction fresh ground rye with the bran resifted and reground twice. The whole wheat is fresh ground Red Fife. I used 120g yeast water replacing some of the water in the final dough. The dough was also retarded after the mix to be formed, warmed and proofed after about ten hours. The dough had swelled a lot during the retard.