yozzause's blog

 Italian La Molisana "00" DI GRANO TENARO 75% and il Molino Durum Wheat Fine Semolina. @ 75% and 25% respectively. 2 x Epi's out of the oven now and what a great day to have it on too! This is a 5 hour bulk fermentation using just 1% compressed yeast, it did finish at the desired dough temperature but did loose a bit of temperature during BF but was quite happy Final proving in the back of the station wagon which was quite a bit warmer than the house! i am very pleased with the results from these longer fermented doughs.

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months bake day and i used that as the liquid component of the dough. The spent grain was at the rate of 25%.

It must be the cooler weather that is encouraging more baking or perhaps the desire to check out breads that im going to be taking to functions or checking yeast quantities for timed yeasted doughs, but here is another. This is a dough using a mix called Super food blend from Aldi. i didnt make it a sweet dough as i envisage it being used on a cheese board at an 80 year old birthday celebration. happy with it but may end up making it into thinner sticks just right for cheese or plain butter. it should go well alongside the Parmesan and onion bread i did prior to this one 

Checking on the yeast quantities required for a 4 hour bulk fermentation 1.3% fresh compressed yeast seems to be about right The dough is a cheese and onion bread which i will be making again on the weekend for an 80th birthday celebration for one of my gym class mates

  5% raw brown onion and 10% shaved Parmesan cheese

i posted the other day about a chart for yeast quantities for conventional timed  doughs 

https://www.thefreshloaf.com/node/68214/yeast-quantities-for timed-doughs

i recently mentioned the need to get a new donor starter as mine was unreliable and was destined for the compost tumbler. Several member of the local bread enthusiasts group kindly offered me some of theirs. i chose someone close by  and put it to work straight away. i decided to mix the dough well and do the bulk ferment undisturbed for its entirety. Things didnt go quite to plan and a family emergency meant the dough was needing to be retarded, i chose the back verandah as the nights have been getting cool and i didnt want fridge temps.

Had a quick bake today testing a recipe for a friend that was in her breadmaker  booklet,  it came out rather nice but i did tell her hers wont come out looking the same.

The Garlic and Herb dough placed into the cold Sassafras and washed with cornflour paste

The poppy and sesame seed applied