Blog posts

From King Arthur's big month of baking series.

These loaves turned out surprisingly sweet and earthy. I used to make ground walnut loaves very frequently years ago - with some cocoa included as well - but the teff and rye here definitely contribute some complexity that I've never had with previous loaves.

Dry ingredients: 30% medium rye and 13% teff pre-fermented, 13% ground walnuts, 44% bread flour. Total hydration: 66%, be careful with over-hydrating because the ground walnuts don't really soak up much water.

22Mar

One of my favorite ways of making healthy potatoes is to partially boil them in salted water and then toss them in olive oil with some spices. Then, I place them on my pellet smoker until they are nice and crisp with a slightly smokey flavor. They are good enough to eat by themselves. I decided to prepare some purple sweet potatoes in this fashion and had enough left over to use in this bread.

Lunch time - Brooklyn Sicilian.

9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.

Today's bake: Super Seed Rye Bread

Source: Richard Hart Bread

Notes: 
Substitutions: 

First pizza of the season

First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.

First time kneading with Famag Grilletta IM 5S

2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge

Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.

20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (mostly) with homemade hazelnut milk, lightly sweetened with grated white sweet potato.

There is no word that can describe how happy I am about this batch!

The formula of this batch I derived from Wayne Gisslen's Professional Baking 7th Edition, so I can't tell you the exact formula, except for tweaks that I did:

Two dough formula, this recipe will test the ability of your LM starter! 

Abandoned 3 times, this 4th attempt I saw through to the end...

I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.

I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!