yozzause's blog

Going back to earlier on in the year we did some posting on Red wheat which is fairly scarce ihere in Australia, and following up on an article that JonJ  noticed in South Africa  managed to track down a local grower here in Western Australia who was very kind enough to gift us several sacks of two different red wheats that he was growing mainly as a crop in his rotation. We have posted some of the resulting breads and everyone has so far been quite impressed,

 I took the opportunity to use up some of the Italian  Rimcinta Macinata (fine ground wholemeal) and some Defiance bakers flour 50/50% along with the first of the oranges off of my tree using both the juice 10% and the peel 4% yeast @ 0.5% butter 3%  sugar 2% water 50%+ and poppy seed 2% and a handfull of sultannas to make things more interesting. Not a sweet dough and probably go nice on a cheese board with some dips. 

i did have a little play with the tops with a braid and a mini epi, OJ AND POPPY SEED LOAVES 

I made a dough using some of the home milled Red Wheat @ 50% along with a good bakers flour and a bottle of Porter when i was having a baking day with my daughter and her friend Lilly. They came out rather well and i was very impressed with my daughter's oven that gave a nice crusty bake!

Australian Beaufort Red Spring Wheat was ground this morning after being kept in the fridge to counter the heat that the milling has on the fresh flour. The flour was hydrated with the water and left to stand for for 30 minutes this was then placed in my noodle mixer and another 20 g of water was added as it seemed quite thirsty. The compressed yeast was added and after incorporation the butter was added and lastly the salt was added.

More baking with the red wheat this time i milled the wheat with my kenwood and the intention was to make it 50% with millers single origin white flour which is rated at 12% protein. i had already soaked and sprouted some of the red wheat a couple of days earlier to the Chit stage and it was my intention to add this to the mix too that was a 20% addition. i put the sprouts through the liquidiser, i did need to add a bit of water to ensure the sprouts kept falling to the blades as initially they were getting hung up on the sides of the container.

 This last weekend i  did a little trip into the countryside to an area known as the North Eastern Wheat belt here in Western Australia. It was a very good  harvest this year exceeding 20 million tonnes. The purpose of my trip wasn't to admire all the wide open empty spaces but to do a bit of bread baking tuition, Its fairly remote 236 km inland from Perth. I drove up one afternoon stayed at a great old Hotel and had a full days baking and stayed that  2nd night travelling home the following morning.

"Can you make those mock cream buns like we used too get at the school canteen" Yes i can: SO i did: And they were, only better: i had hoped the requesters (twins) were going to turn up in their school uniforms for the occasion. they said they would have if they could have squeezed into them. Anyway the whole Fit for Life group enjoyed them with their coffees today. The mock cream was made with 100g of caster sugar 78 grams of water bought to the boil and simmered for 5 minutes stirring the whole time. Then cooled.