Last night I made Reinhart's whole grain multi-grain struan, with home milled wheat flour and a mix of uncooked seeds.
Bread can be so beautiful...
I know this is not the perfect bread, and quoting Hamelman, "If the holes are big enough to hide a mouse, your shaping skills need some attention", but I love my bread anyway.
Ok, so I redeemed myself. After my soupy batch of about 20lbs of cinnamon oatmeal raisin dough was put to sleep in the fridge to figure out how to best go about dealing with it another day, I pulled out the soaker/starter for my volkornbrot. Threw them together with some flour and water. This is the first time making this. Also the first time working with my fresh ground flour. Mini and I had discussed the idea this afternoon, AFTER I had already started soaking my quantity of flax seeds and rye chops. I fed the rye starter rye meal the night before.
...or what I was building rather than baking last weekend:
Next come the roof joists ...then the walls. The result will be a 14' by 12' combination greenhouse and garden shed!
Brian
Hey All,
Just wanted to share with you 3 boules from tonights bake. It's a sort of whatever flour I had left recipe. I will post a crumbshot tomorrow. Enjoy!
Tim
Ingredients:
Levain:
100g AP
50g SD starter at 60% hydr.
50g Water
Final Dough:
374g AP
314g WW
468g Water
14g Kosher Salt
200g Levain
1/4 tsp ADY
1371g Total Dough Yield
Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.
In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long.
Hey All,
Just wanted to share with you my bake from last night. I made this bread using white corn flour, freshly milled jasmine brown rice, and millet. I may have overhydrated, but I think it turned out nicely. Enjoy!
Tim
Ingredients:
700g AP
Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment
This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:
Recipe:
SOAKER:
500g Sifted Whole Wheat (high Extraction) Flour
350g Water
1/2 Tsp Sea Salt
BIGA :
500g All Purpose Flour
350g Water
1 Tsp Instant Yeast
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