STUinlouisa's blog

This bread is a continuation of trying to perfect a technique of baking in a Kamado style but metal grill. The bread is also an experiment because of using a high percentage of old dough something I've never done before (had a left over ball of natural leavened pizza dough). I know I really need to concentrate on one thing at a time but can't seem to help myself.

Recipe:

315g old dough ( 40% fresh ground white wheat 60% KA AP)

125g active starter

200g water

35g fresh ground Rye

35g fresh ground Einkorn

230g KA AP

10g salt

Had the idea this morning and wanted to make it today so  this is a hybrid.

100g barley + 100g buckwheat milled on the course setting of my KoMo. 

400g milk 300g water and a pinch of salt

Cook until a thick porrage forms and let cool to room temp. 

125g ripe starter,300g water, the porrage, 250g KA AP, 250g fresh milled high extraction white wheat.

Mix and let autolyse. 

Add 15g salt,  25g sorghum syrup and 4g hydrated IY.

I had a good experience that reminded me of the reason why natural leaven is so much superior to commercial yeast and how using different flours add to the depth of flavor.

This weekend I decided to start to clear out some of the inventory of flours on hand. These loaves are 40%  dark rye,20%Semolina,20% whole white wheat, and 20% AP. Used a hybrid of natural starter and a small amount of commercial yeast. They turned out surprisingly light and very tasty.

Stu

This bread was inspired by one in Kathleen Weber 's book. I was curious how flattening the dough, spreading it with garlic puree and shredded cheese (a combination of Jarlsburg Swiss and Parmesan), and wrapping it up into a boule would work. The main concern was that the loaf would  end up with a concentration of garlic and cheese goo in the center. That didn't happen. There is a pretty good dispersion throughout. Well worth  trying with other ingredient combos.

Happy Memorial day. 

Stu

This bread box was made by my brother. The wood is from an oak tree that was removed when a house was built 5 miles away 15 years ago. Lumber was milled from the tree and used as trim and stair treads in the house. The leftover was given to my brother. 

Decided to give the pantry and the new mill a workout. List of ingredients:

5 variety rice mix

Quinoa

Flax seed

Steel cut oats

Wheat bran

Milk

Water

Amaranth

Chia seed

Sunflower seed

White wheat flour, high extraction

Semolina flour

Einkorn flour

Spelt flour

Barley flour

Buckwheat flour

Wild yeast starter

Sorghum syrup

Coconut oil

Salt

Pumpkin seed

Bread smells wonderful. Won't cut it till tomorrow. 

Stu

Last week we visited the friendly folks at Breadtopia,  it's only 60 miles away, to look at and eventually purchase a KoMo Fidibus 21 grain mill. Happy birthday to me finally got to replace the old noisy, heat producing, and hard to clean one. While there also got an oval brotform, Durum wheat berries ( pasta machine is on the way ), and some Kamut wheat berries. 

I just had a thought and they come few and far between.  Trying a hybrid between a yeasted dough and a quick bread. Using the acidity of the starter to activate the baking soda and the eggs to give a little structure. 

The idea came from Mini Oven's comment on teaman4077's  problem with Einkorn and eggs and the experience I had making a quick bread from Einkorn,  which had the most fluffy crumb yet.

Did two bakes this week using the fresh milled einkorn flour I've been experimenting with. One was a spur of the moment thing that used a northern cornbread recipe substituting einkorn for the cornmeal and flour. As with most guickbreads it was highly enriched. The result was better than expected being both light and very tasty. The other was a natural leaven bread using 75% einkorn to 25% whole wheat new flour (not counting the flour in the starter). The loaf was dense like most whole grain breads are but also was good tastewise. The picture is of the latter.