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Someone needs to explain to me why my doughs with only fruit in them move so slowly and feel super heavy? I can add the same quantity of porridge in a similar recipe and my bulk is done within a few hours. Whenever I use fruit, the dough takes forever to rise and feels really heavy. I decided not to rush this one and give it all the time it wanted. It did feel a lot better during shaping but once again, they are not light and airy loaves after baking. 

Recipe

Makes 3 loaves

Add-ins

220 g sultana raisins

Carmelized Golden Potato Bread

The basis for this bake is Hamelman’s Roasted Potato Bread from Bread (2nd Ed.).  This is my second time making it with two tweaks that I thought were minor (but turned out to be a big difference) and also baked at a lower temp this time.  I followed the recipe verbatim the first time I made it and used Mr. Hamelman’s suggestion of oven roasting the potatoes.  The bread turned out very good. 

This is my second bake using the method I described in my last bake of 100% whole wheat.  In short, I sift out the larger flakes of bran with a #40 sieve, that bran gets scalded and allowed to cool in the fridge overnight while the levain ferments.  In the morning the dough is mixed and the gluten is developed before adding the bran.  The major difference with this bake is that I increased the hydration to 90%.  Despite that I believe that this flour could still take even more which I’ll do next time.

The grandfather of the husband of one of our nieces (nephew-in-law?) died recently and my wife made a meal for his family.  I pitched in with ciabatta bread, using Reinhart’s ciabatta with poolish formula from BBA.  Since each loaf was a different size, we gave them the Papa Bear and Mama Bear sized loaves.  

Today's bake is again the Valais Rye   Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.

This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).

I used a parchment paper lining  which made removal from the pan easy and had the added benefit of a vastly softer crust.

Dec. 1, 2021. Bake #71.

The taste of the previous batch of muffins was good, though perhaps a little too sweet. But they were way too dense, with no oven rise except for some tunneling because I added baking powder to the batter instead of dispersing it well in the dry flour.

This has less flour (therefore higher hydration), less honey, less oil, more baking powder, and the BP was properly dispersed in the flour. Other ingredients just had minor tweaks.

It's the last day of November. How time flies! :D I've been meaning to update my lil space here with my recent bakes but I never got to touch my laptop while I'm managing books (so many!), household stuff, (very late) knits, and some spinning and yoga. But, there are some bakes, of course.

Ah, a citrus-y sourdough loaf! I made a second batch of candied citrus peels as a bunch of them were included in the dark fruit cake that is now getting sloshed in the fridge - hopefully it turns out edible for Christmas.

Nov. 29, 2021.  Bake #70.

More photos of the clay pots and the instruction/recipe booklet at: https://www.thefreshloaf.com/node/69351/clay-flower-pot-baker-recipes

WARNING: Do not follow this recipe, #70. It did not turn out well. See my next blog entry, #71, for a much better batch: https://www.thefreshloaf.com/node/69373/71st-bake-120121-more-sotsot-clay-pot

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Soaker: 

The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven .