A puff paste latticed blueberry tart.
1/1/2015 - New Years Eve Pizza
1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds
1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA
Hello everyone: I have been off-the-grid for some time while I was traveling, as we don't have the best internet access when we are in the UK. I will have to catch up on everyone's bread posts while I was away.
In keeping with Lucy’s recent bread theme of ‘all things sprouted’, we continued with another variation of a multigrain bread with sprouted spelt, rye and WW. The sprouted grains were 25% of the mix this time but there were other changes too – aren’t there always?
The autolyse with the scald
I promised Varda that I would practice brioche a tète (just doing my bit to make sure the terrorists lose…) and my word is my bond. Sometimes it takes years to get your money but that’s how bonds are.
Anyway, my last batch was pretty enough to do a write up and take some pictures (still not my thing).
Since I can’t both shape and take a picture, you should refer to Varda’s blog (someday I'll figure out how to paste a link..) on the topic of brioche to see photos of me shaping. The basics don’t change, but there are things the pictures don’t show. And so, a list:
I made this loaf before I left for my trip to China but didn't have a chance to post it until now. It used freshly ground sprouted Durum flour and freshly ground & sprouted Whole Wheat flour along with some KAF high protein Sir Lancelot flour.
This bread turned out as good as I could have hoped for with the only thing I would change being to use a higher percentage of the sprouted flours. It had a nice earthy flavor from the sprouted flour combo with a mildly open crumb.
I baked Eric's Favorite rye for the first time today, on account of there might be some corned beef in my near future. After only 35 minutes proofing, my finger poke test revealed one loaf seemed really ready to be baked and I was worried about waiting for the other one to catch up since they were proofing on the same piece of parchment. The kitchen was quite warm as the oven was on full tilt. As you can see in the photos, the one one the right had a pretty explosive reaction to the steaming oven...that was the one that seemed like it wanted to wait another 15 minutes.
Work has been intense and crazy. So I was thrilled when the executives decided at the last minute to build in a little break in the project timeline. As luck would have it, the break was the same week as the Viennoiserie 2 class at the San Francisco Baking Institute (SFBI). Viennoiserie 1 is offered a few times a year, but level 2 is offered only once a year. I wasn't able to take level 2 last year since it was fully enrolled when I tried to sign up, so I was happy to attend this year.
Did not intend to bake this weekend, but decided that since I had no plans for outings, that I may as well take advantage of the convenience of being home. A couple of months ago, I tried baking tahini bread that sounded yummy. And it was, but the sesame flavor was mild, and my preference was for more. So, that's where I went, and adapted the 3-2-1 basic formula and the result is SD Sprouted Wheat Sesame Bread.
Method included a 30 minute autolyse of:
I can not believe this bread!!
It is so good!
Just like the gorgeous dark rye grain breads you can buy at markets:)
So greedily wrapped with this one.
You are soooooooo Going to love it!
The first one was a fail fail fail!!
It began innocently enough, as these things often do. Ever since I started baking in earnest several years ago I have been intrigued with Pane di Altamura. Not that I knew exactly what it was, mind you, but the name appeared in many breads that had the golden glow of rich butter in the crumb from the durum wheat. I was able to buy loaves from several local bakers, most notably Acme Bread, to sample. These are good breads! I started experimenting with various formulae and making my own. Il Fornaio, Peter Reinhart’s Bread Baker’s Apprentice, Amy’s Breads, D
