I have never had much luck making crumpets. I came across this recipe elsewhere,and decided to give it a try. Success at last!! There used to be 8 (I scaled the recipe down a tad), but two were eaten hot off the pan. The rest have cooled and are frozen.
A few notes of possible interest:
This was an experiment with walnuts and some purple barley that I had on hand. I modified my everyday loaf to incorporate the nuts and soaked barley during lamination (after an initial 2 S&Fs). Although I nearly let the fermentation get away from me while busy cooking dinner last night, I'm happy with the crumb all things considered, not the least of which was the weight of the walnuts. The areas of the crumb that have more purple are actually from the barley and not the walnuts (since those got toasted first). The flavor is really nice and the crumb is quit
It was time to revisit this one after taking a break for the holidays.
Recipe
Makes 3 loaves
150 g Spelt flour (~150 g Spelt berries)
150 g Kamut flour (~150 g Kamut berries)
50 g rye flour (~50 g Rye berries)
700 g strong bakers unbleached flour
725 g of filtered water
10 g Old Bay seasoning
15 g Pink Himalayan salt
30 g yogurt
250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)
Add-ins
Still working my way through my 2 kg bag of stoneground organic spelt and hoping that I’ll figure this ancient grain out eventually. I wanted to try again at using only spelt for a Hokkaido milk bread. My first attempt was tasty but a bit squat for my liking. Thinking that the gluten net just wasn’t strong enough to retain the pressure of the expanding gases during baking I though that I could improve the bake by increasing the VWG in this recipe. I also increased the tangzhong to 5% and increased the milk.
I’ve not made a porridge yet to add to any 100% whole grain bread so thought it was high time to try. I have a bag of the new Harvest Flakes from Anita’s Organic Mill that they sent me to try out.
German Pumpernickel HALF-SIZE
Adapted from: https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/
SPOILER: didn't work for me
NOTE: consider sprouting rye kernels
NOTE: for all mentions of cracked rye, use your judgement about using medium to fine milling based on the consistency you desire
INGREDIENTS
Preferment
No these aren’t 100% whole spelt baguettes. Although I’ve been on a 100% whole grain baking spree I still prefer my baguettes mostly white flour but wanted to try some spelt in a baguette since I realized that I haven’t yet. So this formula is similar to the kamut baguettes I’ve posted before with spelt instead. As well, I changed the levain to a stiff 60% hydration levain.
Yesterday I baked a Borodinsky loaf using the 1940 formula in the video by Rus Brot (thanks, Ilya, for posting that link in your blog). In the final dough, I combined 100 grams of all-purpose flour with 50 grams of whole wheat flour (a substitution mentioned by Rus Brot) and otherwise pretty much followed the approach in the video.
Although there are some large time gaps in the process, I was kept busy at times cleaning up from the preceding step and preparing for the next step. I wonder how they made this bread in the old country?
