When Karin posted her Aroma Bread, I promptly added it to my bucket list. This was one bread that I had to try out. With my family putting an embargo on nuts, seeds & grains in bread, I had to put it on hold.
After my previous sourdough loaf that I baked in a pot came out so pretty, I went out and picked up another cheap enamel pot so I could use this technique with two loaves at a time.
This technique works well for me and is unlikely to damage the oven in the apartment we are renting.
We were out of white bread again and with Lucy in the middle of her rye bread experiments, it didn’t look like we would get a chance to make one either. But we built the rye levain for her and at the same time a whole wheat one for this bread and a YW one for some possible pizza - possibly tomorrow or Sunday. Saturday is out since we are off to Tucson to finish moving my daughter back home.
It is hard to keep up on the forum lately. So many innovative techniques being used . I decided to combine several things that I have wanted to try . So far noone else has done this particular set of combinations so hopefully it will be informative. First I made a sourdough focaccia. I used my kefir whey for all of the liquid. I added some sun dried tomatoes and topped with dried orgeano and New Orleans olive salad from our favorite place Central Grocery. It was wonderful. The crust top and bottom was crisp and browned...oweing in part to the black steel pan .
Sourdough honey whole wheat multi-grain ciabatta rolls and boule
May 11, 2013
After last week's San Francisco-style Sourdough with 30% whole wheat, I considered a number of modifications of the formula. The leading candidates were 1) increasing the whole wheat to 50%; 2) adding some honey or other sweetener; 3) adding a mixed grain/seed soaker. In the background but not very far back was my wife's request that I make her some soft sandwich rolls that were low profile. When she gets a rather spherical roll, she cuts a horizontal section out of the middle.
My apprentice, Lucy, has been on a quest to make some rye breads that really pack the flavor of what she thinks a rye should taste like. Her last bake really came out well with a 40% rye and I thought for sure she wouldn’t try to improve on it any time soon but, she fooled me again.
baked another SD pineapple enzyme(home made) Kamut, pumpkin sourdough bread with maple roasted bacon and celery ..
little changes to the first one i did.http://www.thefreshloaf.com/node/33434/sprouted-spelt-pumpkin-sourdough-maple-roasted-bacon-bits
no sprouted spelt .. substitute with Kamut flour and a little whole wheat. added 2 tablespoon of pineapple enzyme which my friend gave me (matured 30days) just experimenting.
Levain :
20 gr Rye Starter
100 gr H20
100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )
Left at room temperature for 12 H ( 23 ° )
Final Dough :
200 gr White Rye Flour
200 gr Wheta Flour tipo 2
500 gr Whole Wheat flour
650 + 50 gr H20
18 gr Salt
5 gr Malt
Method
- when levain is ready
My sourdough loaf came out really nice today.
I used a firmer starter than I usually do. I believe it was 30 grams starter, 50 grams water, 50 grams rye flour that I left out overnight. In the AM I added 500 grams bread flour, 370 grams water, and 10 grams salt. Folded 3-4 times over 3-4 hours, shaped it, baked it in a pot for 45 minutes.
I made baguettes with no wheat and it was good. Like, really good. Better than I could ever have hoped. I know that some of the processes I follow aren't ideal when it comes to traditional bread-making, but without gluten it seems that everything changes.
