I ran across this post by CalBeachBaker of Jalapeno Cheese Bread a while ago and put it on my to bake list. Yesterday was the day.
I didn't make many baguettes for several years due to having a gas oven. Then I got an oblong combo cooker which made them, along with batards, possible again with gas. But now that I have an electric oven after ten years with gas I remember what I was missing. These were baked on the stone with 5 ice cubes in a cast iron pan for steam.
Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).
These days, I mostly bake bread using the air fryer and occasionally depend on the bread machine. I reserve the big oven solely for baking for those who hold a special place in my heart as VIPs.
Hello friends!
After lots of researching and reading through Ankarsrum-related posts here, I compiled advice and how-to tips that new mixer owners such as myself may find helpful. If you have additional tips or info to contribute, please do leave a comment below!
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Kitchen Aid vs. Ankarsrum
I have not used spelt in the past, so I thought I'd give it a try. I made up a sourdough formula that had 40% spelt, with 50% bread flour and 10% rye making up the rest. Hydration was approximately 77% The loaf turned out pretty good, the flavor was nothing distinct, tasted like a whole wheat loaf, with moderate rise and an average crumb.
If you have a favorite spelt recipe, let me know in a comment or link to it. I have plenty of flour left and would like to explore using it in some other bakes.
Improvised sandwich loaf. Wholegrain rye flour, potatoes from last night, soaked stale bread from last week and nice lively rye preferment. Plus lots of roasted sunflower seeds. Delicious
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It's a Brod & Taylor lightweight sheeter that my wife bought for me. Due to various commitments, like our oldest grandson graduating from Missouri State next week, it will probably be three weeks or more before I get to play with it. That may be a temporary reprieve for my waistline but I’m concerned about the long-term risks.
Today's bake: Slow-Baked Finnish Rye Jalkuunileipa (Finland)
Source: The Rye Baker by Stanley Ginsberg
Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.
From - 1 @ TDW: 1.383kg Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To - 2 @ TDW: 1.210kg Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: None
We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use. I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.
