Practicing baguettes is so much fun! I decided to scale down my baguettes from 29% soybean 78% hydration to 23% soybean 70% hydration to emphasize shaping and scoring.
apparently soybean is too fatty to allow me to produce open crumb. Still have to practice!
Jay
I am getting back on my sakadane experimenting! I built up a new starter with the koji rice that produces more amylase, and also did a mini experiment with trying to feed it only rice, instead of koji rice + cooked rice.
For anyone looking for a recipe involving a nice amount of emmer flour (and for anyone who already likes the flavor of emmer), this has become my go-to recipe. The levain consists of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.
So the recipe says to mix and “let double” for 8 to 18 hours. How do I know if I let the dough overproof? I prepared the dough at noon and checked before going to bed but felt maybe I should let it continue to rise. (My previous breadmaking experience taught me to allow the fermentation to develop longer.) This morning it looks like it’s fallen and has a strong alcohol smell. Yikes! So where’s the sweet spot? How do I know when’s enough???
Just wondering if anyone may have any attachments for a crypto peerless ec30 mixer?
Looking for dough hook and I think there was another attachment that whent on the front of the head
Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.
I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.
It fit my pan perfectly, just hitting the top without significant leaking or compression.
Off to a good start! Picture resized automatically! Yeah !
This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information.
I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt and subtracted that from overall water.
Greetings,
The first full work week of the year was pretty crazy for me, so instead of babying and (re-)starting my sakadane, I just made my usual sandwich loaf with some red fife flour that I have.
