It’s been a while since I posted my successes with flaking grain. I got new oat groats from Breadtopia and wanted to do a very short tutorial. I have an older Marga Marcato hand crank with aluminum rollers. The steel rollers are not available and the price of this one has gone up. There are other flakers available and the Mock Mill folks have an electric one.
Fermentation is everything.Photo is of dough right out of fridge after 48 hrs. Amazing movement still after that length of time. Formula has 40g of levain in 400g of flour. TDW 700g. Fed old rye starter from cold storage 2 feedings of T80. Let ferment 24 hrs. Stirred up usual formula with 1 hr fermentolyse and 3 folds in 90 min. Bulk ferment went over but will be a habit from now on! They just get better and better. Amazing crumb and crisp crust with beautiful crumb color due to the bit of rye and wow the flavor. Dough handles so beautifully. Can’t get over this flour.
Had to wait for the flour which was in a shipping container on its way from France. Worth the wait! Gorgeous flour with flecks of brown . Same formula as before. Absolutely lovely to work with and great flavor and crumb. These are 20% Semola . 
White Bean Marcella soup beans from Rancho Gordo, worth the price they are incredibly tasty with baggie
Making SD YW T65/Semola pizza crusts in my Detroit pans. Prep with sauce and parmigiana and then par bake and freeze. Better than Costco 😂😬. The little one on my 40 yr old steel pan ( can’t get it anywhere anymore) will be gone almost immediately after coming out of the oven fully topped. Let me know if you want the best crust formula. 1700 g of yum
And it’s only Tuesday
par baked goodness ready for freezer when cool
A variation of previous bakes. More pleased than ever with shaping and scoring…thank you TFL . This iteration has home milled 300 g spelt, 300 g Yecora Rojo and 400 g AP Arrowhead Mills flour. 40 g rye storage starter used to make 280 g YW and home milled rye levain at 100% hydration. I do not feed my stored starter prior to bakes and my stored YW hasn’t been fed in weeks. Both present with rapid growth so I have let them be.
This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea .
This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends .
2150g dough 2 boules 450 /20 min covered graniteware
400/30 min uncovered
levain: 110g freshly ground rye sourced Breadtopia
Don suggested I try scoring with 3 slashes. Hm… I was in a huge hurry trying to shape preheat oven and get to Yoga then race back home to slash and bake. Not bad but certainly can be better and I have a better idea of how to proceed.
This is the best flavor and crust/crumb so far so I think 40% is the sweet spot. Everything handled the same. I’m going to lower temps to preheat 475 and then 450 after the 13 min covered bake. Otherwise the cold shaping etc and YW levain are great.
