I needed a break from gluten free baking and felt like baking with REAL flour!!! lol I found this recipe a while back on the Internet somewhere but sadly no longer have the link.
500 grams wheat flour
280 ml water
7 grams dry yeast
15 grams baking malt
15 grams of salt
Lye solution
20 grams of sodium hydroxide (NaOH) dissolved into 1 litre of cold water
Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book. What a difference from the oatmeal bread of the other day!
Hi
I am looking for help and advise on refreshing and keeping a Levain going. Having made the Levain from the chef and baked 3 x Pain du Levain i now have approx 500gms Levain which I have kept in the fridge for a week. I refreshed it with 125gms water and 175gms flour on Wednesday and again today being Saturday.
Is this still a Levain ? Or is it now some type of hybrid Chef ?
Thoughts and experience would be greatly appreciated.
The last time I made Ciabatta I made a sourdough version that came out quite good. In my never-ending quest to try to create something new and hopefully great tasting I came up with the concoction below.
In gratitude for all of her help in my yeast water bread quest, I created a YW bread named for Akiko, that would be fitting for her graciousness, generosity and skill. I made this bread today and it is everything I would want in a YW bread if it were to be named after me but, she is the one stuck with it now :-) Thanks again to Akiko also known as teketeke at TFL. A great YW bread named after a great lady.
Made Floyd M's Honey Whole Wheat today. For the 1 hour whole wheat soak, I used 9 oz KAF White Whole wheat, 3 oz Hodgson's Whole Wheat, and 4 oz Bob's Red Mill Spelt. I use active dry yeast activated in 3 Tbs water. ~10 oz. total KAF bread flour. Added 1/3 C roasted unsalted sunflower seeds and 2 Tbs canola oil. Having read through the comments, I heeded Jmonkey's and others advice and did 2 stretches at 30 and 60 mins of the total 90 minute bulk proof.
ok,
so far i´ve had a couple of successes, especially the last couple of loaves (where i omitted the flex and sesame seeds which i thought complicated matters!)
now on the road to the stable recipe i´m making some changes, first off i will use less gluten rich flour and only whole wheat flour (spelt is too expensive and until i start using the rye starter i´m gonna stick with whole wheat)
