Hello,
I’ve returned from our more than two months away from home and from our oven, but made good on a promise to a distant acquaintance. I said that I would try to create a video of the making of the Bouabsa baguette for her, and I did. As my first baking “project” since returning home.
Let me count the GREEDY ways…
BUNS, BUNS, BUNS…
I challenge you to make all the buns in this post!!
Go on !
Are you baker or mouse???
Bun or no bun?
Greedy or not???
Wholemeal with 20% sourdough (2 feeds 8h/16h)
30% wholemeal stone grind
70% hydration
baked on stone
PAPOULA BAKEHOUSE
SÃO PAULO/ BRASIL
www.facebook.com/papoulabakehouse
instagram @papoulabakehouse
If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).
I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains. This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.
Just made Ken Forkish's 80% biga white last night. This was the best bread I've made yet. Really happy with the results. Great dome; great crumb; wonderful, crackly crust.
This was my schedule:
9 pm: Made biga
8 am: Retarded biga in the fridge, since I had to go to work
7 pm: Took biga out of the fridge to warm it up to room temperature (right now, room temperature is about 78F!)
8 pm: Added the 100 g flour and all the other stuff (made only half the recipe), folded, and let it sit out for about 2.5 hours.
This is the bread we usually eat when I can't make the time to bake sourdough. Usually I bake about 4 loafs of sourdough spelt; and utilize the freezer to keep us eating it throughout the week. If we burn through the sourdough quicker as expected, I usually bake some extra bread with yeast.
The recipe is pretty simple:
For two loaves:
500 gr white spelt flour
500 gr whole spelt flour
22 gr salt
14 gr yeast
1 tbsp cocoa powder
20 gr of syrup (something sweet, maple or rice or aguave)
600 ml tepid water.
Rye flour for dusting
Hi Folks just a couple of pics of this bread that was much admired at work today
The dough was 4kg flour
2 kg Biga (a previously made dough with no salt 2kgs flour 1400ml water 10g yeast set aside in a container in the cool room 36 HRS)
100g salt
100g eggs
120g yeast
2100ml water
1000g roast butternut pumpkin
1000g brown rice and barley
During a recent expedition to the local Pan-Asian grocery, I came home with 25 lbs of whole wheat atta. Not knowing from nuthin', I expected it to be a typical whole wheat. Thank goodness for TFL! I checked out archived postings on using atta, and one poster had success with using Atta in TomKat's Semolina Filone, as featured in Maggie Glezer's Artisan Baking. I started with a poolish including both yeast water and about an ounce of liquid levain for flavor and rise. I didn't get much sour in the final bake, but that's fine with us.
Hi, we have been baking, but not posting lately due to the fact that I had surgery on my right ankle, completing the ankle reconstruction project and any forseeable body restoration!!! So this past week we just made "bread" ... Barb made her Tartine bread, Helen Sourdough and I made a Buttermilk bread from a new cookbook we are cruising through "Baking with Julia"... Tomorrow we are baking our Christmas Cakes to set aside to mellow for the holidays... time to get that going...
