trailrunner's blog

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.

I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga  Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper. 

I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself. 

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c