trailrunner's blog

I just LOVE this technique of gluten development in two parts!! It is amazingly successful and completely eliminates all hands on except shaping . 

As an aside I do not shape my loaves . I dump out the dough cut it in half and pick up the long piece and drop it into my Batard  shaped cloth lined banneton. That’s it. The boule gets all four sides folded in and plopped down folded side down in the cloth lined banneton. No tightening no fuss no muss. 

The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven . 

1-2-3 bread with 20% Caputo Semola Rimacinata. Add ins as part of liquid EVOO/honey / buttermilk( ran out of yogurt) levain all raisin YW. Crumb shot later. 

Edited to add crumb shot from 2 baguettes that I shaped with some of the dough just to see what would happen. Wow… cool custard open. Perfect. The book couldn’t be judged by the cover! 

Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over !

With a few alterations in method and hydration.

645g T 65

465g  filtered water

13g salt

heaping  1/4 tsp ADY

Outstanding from the ease of working with it to the fragrance, glistening crumb fantastic crust. Not a complaint to be heard. 

Will post photos as able from my phone. Didn't have time to make baggies today but wanted to use this flour !! So made pizza. A wonderful experience. Unlike any other flour I've used in 40 + years of baking breads. 

1 1/2 c warm water

1 tsp ADY

1 tsp salt

2 tsp sugar

2 Tbsp EVOO 

Door county Wisconsin cherry pie filling. Outstanding! This the cast iron pie iron from Uno Casa. Excellent heavy preseasoned. Perfect in every way! Cooked up hot crisp and delicious on the charcoal grill. We are taking it camping and did this run through effort in the back yard. 

Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water .  Flaked Einkorn was toasted  in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules.