suminandi's blog

Using a recipe posted in 2013 by d_a_kelly for Panettone a tre impasti in June. My adaptation was to use mango yeast water as the water to build the first impasto and then a small amount ( 5gr) of stiff rye starter in the second dough build. 

This weekend’s bread was mostly spelt with a rye starter and some of last week’s leftover bread (altus). 

400 gr whole spelt (fresh ground)

270 gr water

6 gr salt

80 gr refreshed rye starter ( 100% hydration)

100 gr altus*

-autolyse spelt and water about 2hrs

-mix in starter, rest a bit, mix in salt and altus

-bulk ferment with occasional folds about 5 hrs

-preshape,shape proof in fridge overnight

-bake at 475 F covered for 20 min, 425 F uncovered for 20 more mins

I’ve been working on consistency with my bake of 100% fresh milled whole wheat sourdough for the last several weeks ( about 4 loaves a weekend since thanksgiving). 

I think I’ve got what I want for my family’s basic bread. Soft texture, airy enough crumb, blistered and thin crust. And, importantly, 3 bakes in a row that are about the same. ?

formula: ( with dough mix time equals t-zero)

-12 hrs: refresh refridgerater starter 1:2:2. I use 100% starter 

-2 hrs: mix 400 gr flour and 300 gr water until all dry stuff is wet (shaggy mass)

and first bake of 2018. Made a batch of 50-50 fresh ground red spring wheat and AP flour. Mixed one half with olives and the other with seed blend (sunflowe, sesam, flax). Folds during NYE board game night, preshape and shape just after midnight, refridge over night, bake after the Rose Parade (~noon). Bringing to potluck this evening. 

These 3 miniloaves, approximately 300 grams each, were made from the same dough, kneaded and bulk fermented all together. It is 75% hydration whole wheat (all red spring wheat) plus 2% salt- simple lean dough. About 4.5 hr bulk fermented at room temp, about 23 C/74 F. Divided, preshape, shape, put on floured towel. Final proof was 1 hr for right one, 1.5 hr for middle, 2 hrs for left. Middle and left look about the same and a bit better than right. But not sure it wasn’t just better shaping and scoring. 

Will find out later what the inside looks like. 

Trying to bake a 50-50 fresh whole wheat-bread flour 75% hydration lean bread daily this week to improve technique and experiment with length of bulk ferment, freq of folds, etc. 

First one is pretty nice. Slightly flattened. Will add another late fold in tonight’s.

baked into 3 loaves. 

Start

1100 gr white whole wheat ( fresh milled)

400 bread fl

30 gr wheat malt 

1050 h2o

rest 2 hrs ( errands done)

add/mix:

150 gr oatmeal soaked in 200 gr h2o

200 gr active rye sour 

30 gr salt

200 gr chopped pecans

230 gr dried cherries 

50 gr h20 ( to dissolve and spread salt)

ferment 2-3 hrs with some folds in that time. 

> refrigerate 2/3

> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge. 

having seen several beautiful porridge breads here lately, i resolved to try it for my Sunday bake. 

Mixed last night

200 gr active rye sourdough 

300 gr porridge ( 50 gr oatmeal, 50 gr quinoa, 200 gr h2o)

600 gr fresh ground spelt, ww mix

200 gr ap flour

10 gr wheat malt flour 

200 gr chopped pecans 

16 gr salt

450 gr h2o

for a total 1000 gr of grain and 750 gr water. 

After an hour rest, knead to medium dev, leave out overnight ( covered and in cool conditions, 65 degrees F). 

Yesterday's bread was 50-50 fresh milled hard white wheat and all purpose flour with 80% hydration and leavened with a rye starter. After mixing and resting, half the dough was combined with grated cheese and herbs, while half was combined with dried cherries and pecans.