I was watching random suggested videos on YouTube recently, and Lisa from Farmhouse on Boone popped up making sourdough puff pastry (recipe here).
This loaf is a slightly changed version of the bread in my previous 50% einkorn post
https://www.thefreshloaf.com/node/72901/50-einkorn
Here's what I changed:
Pan de Cristal
David Snyder
September, 2023
Pan de Cristal is a bread that has intrigued me for some time. It is a white bread similar to an Italian ciabatta but of even higher hydration. I was a bit spooked by the anticipated challenge of handling such a wet dough until I viewed the instructional video made by Martin Philip, the fellow who took Jeffrey Hamelman’s place as head baker at King Arthur Bakers.
After trying my hand at a 50% spelt loaf - see
https://www.thefreshloaf.com/node/72889/50-spelt
I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill. I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape. E.g.,
I've long been yearning to bake a nice perfectly rectangular rye loaf. Earlier this year I finally bought a pullman loaf pan, but since starting to use it, I've discovered it's not so simple as just baking a loaf in such a pan. Thus far the rye loaves I've baked in it have stopped their rises just a little short of the rim, thus resulting in a slightly domed top. On the other end of the spectrum, a wheat loaf blew the lid off the top. There's nothing wrong with rounded tops, but I wanted the Nordic esthetic. I realized it's important to get the dough volume rig
Hello everyone,
I've posted the latest recipe on my blog for a type of bread we have in Egypt called "Eish Senn". It's a pocket-style bread with lots of wheat bran mixed into the dough. Have a look and let me know if you give it a try and what do you think of the flavour?
Sicilian semolina bread, with short fermentation biga. Same day bake. Commercial yeast leviened.
For my first foray into baking with spelt flour, I made a loaf with 50% spelt, 50% bread flour. The spelt was stone-ground from a local water mill. Using a kitchen sifter I was able to sift out a little bran, which I scalded with water and left overnight. The amount of extraction was only around 6 - 7%, though. The bread flour was King Arthur's. The total amount of flour exclusive of the starter was 420g plus a few more for the bran scald.
Today's bake: Honeyed Spelt and Oat Levain
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Notes:
Substitutions: None
