Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.
I recently had another birthday tick over, this one 3 Score and 10 which i enjoyed with a friend who also celebrated his 78th birthday 2 days after mine . We were away fishing on the south coast of Western Australia and did very well catching the daily bag limit of Black Bream each day!
Yesterday i spent at home under our 5 day corona lockdown, We had a run of 10 months with no community transfer. But a security guard has caught the virus from returning travellers in supervised Hotel quarantine and been out and about in the community . this triggered a lockdown and vigorous contact tracing and testing and so far no other cases have emerged fingers crossed. The other Emergency is a large bushfire to the North of the city and already 71 homes have been lost in high temperatures and strong winds.
I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around.
I decided to have a go at the CB so yesterday went to the supermarket and purchase a 1 kg bag of Granoro Semola Rimancinata from Italy i paired it with the Caputo Integrale that i had on hand it was to be a 50/50 contribution .
I formulated a recipe that would give me a 750g dough it was my intention to use the Sassafras clay baker for my offering.
and the temperature in Perth was 40 degrees and i made bread for Christmas day at our daughter's home. I have been wanting to bake a curry bread, the inspiration was from Shiao Ping (http://www.thefreshloaf.com/node/13018/curry-rustic-bread) and a bit like going back to visit Erics posts, was inspired to have a shot.
My Community Bake and tribute and acknowlegement to Eric Hanner . i made my first post on June 10 2009 and received nice replys from Sylvia H,.dmsnyder. marni, ehanner, ques2008 and fellow Aussie Shiao Ping who told me she had just joined TFL recently herself. Eric was always replying to posts and gave great encouragement not only to me but to most posts and made everyone feel very welcome.
On the spur of the moment decided to have another run with the Caputo Integrale this time using Potato, Rosemary and Thyme. I soaked the Caputo again 65% but this time just plain water 65% and again 0.5 yeast for 2 hours .Then mixed the remaining White plain flour 35%, salt 2%, malt 2%, potato 10%, butter 2%. rosemay and thyme 3:1 ratio 0.5%. mixed on the bench and bulk proved for 2 hours.
I have just completed my second bake using Caputo Integrale and my home brew stout. I made a few minor changes this time around, previously i made it a 50% wholemeal this time i opted to use equal wholemeal to the liquid in a soak so it was 65% Caputo Integrale and 65% Stout i also added 0.5% dried yeast to the soak too and gave it 2 hours.
