What do you do when given some interesting flour to play with? well you have to go home and try it straight away! i made a White loaf with 10% addition of Millet Flour.
I required enough dough to fill a banneton 750g
bakers flour 90% 393g
millet flour 10% 42g
salt 2% 9g
lard 2% 9g
malt 2% 9g
yeast (dry) 2% 9g
water 70% 295g
50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt
Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.
w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g
It was a Great day to have the oven on last week with a cold blustery day outside, decided on a fruit loaf as the grand daughter was having a sleepover that night. i had a new bread tin that has a sliding lid in the cupboard so it was going to have its maiden bake and here it is sweet dough with 50% Pitted Prune Pan Loaf. hope you enjoy it as much as we did.
Yesterday i gave good old Black and Gold flour a run. The sour dough culture was revived from its slumber (2 months away) and was good to go. i decided it was time to try Chad Robertson's Tartine Country loaf. The formula differs from my normal 3:2:1 which has the levan @33% CR uses 20%.
I didn't have any wholemeal flour on hand so substituted that for Kakulas Sisters Multigrain flour i also added some wheatgerm too but other than that it pretty much followed the formula in his book. i also used less water too.
I will be travelling away from Australia to Europe later this year and looking for some s/d starter to use on my adventure, meeting other bakers is also great fun. I will be staying in Huddersfield (UK) but also Guizerex in the Sth of France, Barga in Tuscany and also Rome in Italy Time frame is May - June. Not long now
Kind regards Derek
I made some bread today to give away as a thankyou to some one that belongs to the local facebook "available for Barter" group its an Orange and Poppyseed loaf. its the first time i've made it and was quite pleased with the result the smaller loaf was for us and the other for giving away.
the dough was a 3 hour dough
the larger loaf weighed off at 500g the smaller one was 334g
thought I would share this nice little loaf that I made for a friend the other day its 50% wholemeal with home brew stout, a yeasted loaf. Unfortunately no inside shot as it was given away and well received by a friend that was showing us his commercial smoking equipment that can also bake a loaf of bread but not at the same time of course .
I
Kind regards Derek
I was looking at doing a loaf from Elizabeth David's English Bread and Yeast Cookery book Potato Bread from around 19th century, I ended up having to improvise, I used wholemeal Spelt instead of wholewheatmeal @ 30% then when weighing up the 70% white flour ran out and had to add a small amount of multigrain. The potato was 13% and I also used the potato water from boiling them, with half milk for the liquid. In the book it said that this bread was particularly popular for the making of toast and that the loaf was soft ,moist and airy to which I can concur.
Mothers day here in Australia tomorrow so I made a batch of dinner rolls by request from my daughter for tomorrow's celebration. I know its not mothers day all over, and my mum used to think it was great as she lived in England and ended up having two mothers days. Sadly she is no longer with us, but I do have a super mother in law so to her and any of the Aussie mums out there I do hope you enjoy your very special day.
