Sorry to anyone who received weird emails notifications today. I was doing a bit of housecleaning, which triggered comment notifications that I was not expecting.
This is worthwhile opportunity for me to share that I am finally working on upgrading migrating this site from the current software it is running on.
This is Maurizio Leos best sourdough recipe but with 80%-ish water instead of 85%. My flour actually probably could’ve taken the 85%
Mix 822g flour, 64g ww flour, and 650g water and let autolyse 1 hour.
Add 151g levain, 17g salt, 85g waterish - I didn't measure, just added reserved water by feel.
Fold every 15 minutes 3 times then every 30 minutes 3 times. Total bulk 4 hours. Shape (no preshape) and proof in fridge overnight.
Things have cooled down just a bit the last few days, enough to make cooking more pleasant. This loaf is based on Trailrunner/Caroline's WW YW Pullman 13" bread. As Caroline mentions, this is a spin off of Danayo's 1-rise only bread. I scaled Caroline's recipe down a bit for use in my 9 in Pullman pan, and made just a few substitutions:
235 gm AP (Bob's Red Mill organic)
235 fresh milled Central Milling hard red spring wheat
I doubled and baked the 8 small loaves and an 8x4 pan not quite full.
2 T soft butter
1/2 c white sugar
1 large egg
1/2 c light brown sugar
2 c fresh milled Purple Straw soft red wheat
1/2 t baking soda
1tsp baking powder
3/4 tsp salt
1 1/2 tsp mixed spices - I ground cinnamon. Allspice, clove and nutmeg
1 c sliced pre moistened dates
zest of one orange
3/4 c oj
Haven’t made this since 2018. What was I waiting on ???? This was originally posted by the prolific poster/ baker Shiao-Ping. It’s the most flavorful rich incredible bread. I made my own adaptations so will write it up below.
It’s very easy to inoculate your current YW with banana slices. There’s also info online to start a YW with banana from scratch. I just add a new fruit to some of my current active YW I don’t start from scratch.
The ultimate test of a newly created formula is replicability.
Today's yield (Double batch)
1 loaf pan bread
11 Hot dog buns
Regarding the formula process.
I made a version of this a week before and completely over-hydrated the dough and ended up with an unintended super sized ciabatta :).
This is another experiment with trying to find the right timing for bulk fermentation using mostly fresh milled flour. It ended up pretty good but still a little over-proofed.
I’M SORRY! I used the soft wheat had both out for two different projects. Corrected .
Amazing, light as air. And the flavor! My husband is the biscuit man expert! We have the best formula ever thanks to a blog that I will link. Get your buttermilk icy cold. Melt the butter ( use WAY less butter than folks think you should) stir into the icy buttermilk and voila. No cutting no overworked dough. Perfection.
Will update with formula if you are interested. C
I’m back at work for a couple of weeks covering a few of my old colleague’s practices for them while they are on vacation. Working interferes with my baking and other retirement activities but at least I make a bit of extra money and keeps my mind fresh. I wanted a quick bake of something to bring to work with me, it seems it is expected now, so a quick loaf/cake came to mind. I was in Chinatown the day before and picked up a couple of pounds of purple sweet potato with this loaf in mind.
