After what seems like forever, I finally baked yesterday. This is a Hamelman-based 50% whole grain bread with a soaker. Hard wheat, rye, spelt, and kamut comprised the whole grain. I attempted to sift for a bran levain, but the sifter stopped working. Therefore the levain was all whole grain, which at least helped somewhat.
Here's another Egg Harbor white bread from Bernard Clayton's New Complete Book of Bread. It always turns out dynamite. Sorry about the measurement in cups. Haven't converted it yet.
1.5 tbl sugar
7g salt
3 cups bread flour
1 tbl butter
1/2 tbl salt
50g starter
Glaze: 1 tbl milk + egg white
1 1/4 cups water [120-130f)
1. Dissolve the sugar and salt in the water. Toss the butter in.
2. Mix half the flour and yeast. Stir in the water mixture.
We sent a picture of the last focaccia to the daughter and she said that she wanted on when she was here this weekend. This one was a bit different because Lucy is so old she can’t remember from one minute to the next and never liked doing the same bread twice anyway when she could remember.
To the random person on the internet that clicked on my blog,
Its midnight and I start my new job in 8 hours.
Hi, just wanted to let you know that this post ended up being a little long, and rambly. It’s late here and I just want to talk about my bread :)
I made a similar version of this bread several weeks ago but gifted them to some friends. I wanted to try baking it again and decided to sub Farro for the freshly ground Spelt. Spelt is one of the oldest cultivated grains initially discovered in the fertile crescent of the Middle East. Grano farro is the original grain which other grains are derived. More commonly it’s now grown in Italy in the regions of Lazio, Umbria, Tuscany, the Marches, and Umbria. It adds a nutty flavor profile and I was very happy with the final result.
I had never used a recipe from The Perfect Loaf before, so I decided to try the beginner sourdough recipe. Not being able to help myself, I decided to add 16% seeds (poppy, sesame, sunflower, and pumpkin). This recipe was 78% hydration and only 7.5% starter inoculation.
Tonight’s dinner. Again I used the Community Bake Recipe for sourdough pizza dough, thanks again to Danny and ThePieKing for the CB.
I have found that the dough is even better after a 72 hour cold fermentation and that the gluten hasn’t broken down at all.
Last weekend, I continued testing the new method to see the potential it has. The best way to do so is mixing up a relatively weak dough with higher proportion of sprouted grains. That’s why half of the flour is sprouted in this loaf.
50% Sprouted Spelt & Red Wheat Sourdough
| Dough flour | |
