I wanted to push my learning curve a little bit on this bake and used Benny's recent bake as my template. This one turned into a definite learning curve.
I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.
Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly, resulting in jagged and ugly scoring. My concerns are evident in the baked loaves.
I guess I was due a pancake (almost)! Wanted to keep exploring the sourdough poolish idea after delicious (although ugly) ciabattas.
Decided to make a seeded sourdough with ~40% whole grain and a soaker, and made a preferment with all the whole grain in the recipe: https://fgbc.dk/1h9s
"Ciabatta are like geodes, their true beauty is hidden until you slice them.". Don, our superb baker MTloaf, provided this wise comment recently.
I love sesame in bread. These make for very tasty bread.
Recipe
Makes 3 loaves
Porridge
150 g rolled oats
300 g water
50 g honey
50 g butter
Add-ins
75 g raw Sesame seeds
75 g raw Sunflower seeds
Dough
600 g unbleached flour
200 g freshly milled Red Fife flour
210 g freshly milled Spelt flour
75 g flax, freshly ground
700 g water
25 g salt
250 g levain (procedure in recipe)
The afternoon before:
My starters were fed more than usual the amounts of ‘food’ just before my husband and I left for a family emergency in eastern Quebec. This morning I mixed both liquid and stiff discards to make 100% hydration, then recalculated the recipe for a cinnamon raisin swirl loaf recipe from KAB. I’ll probably attempt this again (the hubby loves cinnamon raisin anything!) with ripe sd and some spelt flour.
Dough (all at room temp)
Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall not too bad!
I've had a lot of compliments for this pic elsewhere so I thought it may be appreciated here too. 70% hydration, 20% wholemeal. I will expand on my method if anyone is interested.
This recipe is an adaptation of Maurizio’s cardamon sweet roll recipe. The dough is enriched and uses a Yudane to gelatinize some of the starches to make for a more shreddable soft crumb. After the delicious cake I made last week using yuzu lemon I was trying to think of other ways of using lemon and yuzu and thought about sweet rolls. So these are filled with lemon sugar and iced with a yuzu vanilla cream cheese icing. Let’s hope this works and tastes good.
8”x8” square pan, lined with parchment.
Total Dough Weight |
You may know my frustration with this grain and trying to learn to bake with it at 100%. With much advice and good helpful suggestions from many here, you know who you are so thank you, I think my fifth bake is the best so far without having seen the crumb.
