Oh how I wanted these to be good. The ingredient list was simple. The process looked simple. I even found Graham Flour at a specialty baking shop. However, the fact that the book didn't include a picture of the finished product should have been my very first clue.
INGREDIENTS AND CALCULATION HERE
I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.
Levain build: (4 hours before mixing)
10g NMNF rye starter
40g fresh milled hard red wheat
40g water
I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.
Levain build: (4 hours before mixing)
10g NMNF rye starter
40g fresh milled hard red wheat
40g water
This is the same as in previous post but I tortured myself with using devices, like scale and even the thermometer 😀 Oh, dear ....
It can be done without any commercial yeast, but I prefer it this way. More practical and richer taste (yup, that's true)
There we go:
Day one, stiff starter:
240g dark rye flour
20g rye starter, unrefrehed
Enough water to make rather dense, but not to dry dough (140g)
Fermentation at 26-28°C for a few hours, then at rt for a total of 16-24 hours (I did 22 total, rt was 18°C)
Poilane was and is correct. A sourdough miche of whole wheat is great bread. It is the "Pain de Campaign" that I was seeking. Such bread can be baked at home, and it is not that hard for someone with some experience with sourdough.
When I went to the local sake distillery to get more Koji rice for my various fermentation projects using aspergillus oryzae I noticed that they also sold sake kasu. For those unfamiliar sake kasu are the lees remaining after sake production. The Japanese do not like to waste useable food products so sake kasu can be used to make many things. In fact, I used the sake kasu in this test bake to see if I could use it to build a levain to bake a loaf of bread. I think I had some success with this. I will need to adjust the recipe but to give you an idea of what I did I’ll share the outline.
36 hour fermentation of final dough. 250g AP flour, 150g Bread four, instant yeast .05%, 100% hydration Levain 15%, Salt 2%, cooked sticky rice grain 12.5%
3-30minute interval for bulk fermentation folding, 36hour refrigerated fermentation, 2.5hour proofing, 280C oven and used a Dutch oven
This went well. Taste is as I remember from Poland
Tried my first loaf with Flourless Sourdough Starter this weekend. White flour loaf with 10% whole wheat (KAF), 10% sifted durum (Janie's Mill), and 5% barley flour. 12% cracked wheat was added as a soaker.
FLAS was prepared by putting 40g of Breiss red wheat malt and 10g of kamut berries in 25g of raisin yeast water and 475g of water. This was kept at 87 deg F for 36 hours and was fed 1/4 tsp of sugar after 24 hours. pH after 36 hours was 3.45. It had a sour apple type aroma, but not like a rye starter sour apple.
I've been baking bread for a number of years now and experimenting with whole wheat and various other grains for about 2 years, mostly in a fairly haphazard, now and then manner. After purchasing Tartine No. 3, I've been inspired to double down on experimentation with different grains, so it seems like a good time to also get a little more methodical about documenting loaves.
