Following the most recently concluded einkorn experiments, I decided to plunge headlong into levain build experiments, but this time with rye.
One of my usual rye breads is a 45% dark rye bread, 75% hydration, with all the rye fermented for 11 hours in an overnight levain (thus PFF is also 45%). BF and proof the next day for 4-5 hours, baked on the same day.
Now that I’ve finished my last locum of the year I finally have time to get some Christmas baking done for the people I like to thank each year. Today’s bake was for the staff in our condo.
I’m using my standing sweet roll dough, which doesn’t have any added sugar to the mix other than that in the Stiff Sweet Levain. As usual I use a stiff sweet levain in order to reduce the sourness of the bread. The filling has cinnamon along with Chinese five spice and my homemade miso. The frosting is a cream cheese frosting with a bit of miso for colour and umami.
Before panettone, I tested my new LM starter. I choose to try something of quality... Wildfarmed is a brand in the UK that promotes regenerative farming practices headed up by former DJ and music producer Andy Cato. This bag says its from UK and French wheat, protein is low at 10.x%.
This was circa 70% hydration. I don't have any notes to describe what I did...
I did a flour water only autolyse at 55% hydration for about 3 hours.
Until recently I was busy working hard making English Sparkling wine for a large UK producer, we collectively processed 2000 tonnes of grapes! Now harvest is over it's time to get baking again and of course it is panettone season...
In addition to making wine at scale I have a few vines and make my own. I do spontaneous fermentation and I used this as a source of naturally occurring yeasts.
It's been several weeks since then and I have made three panettones (one per week) with my new LM starter.
Also I have been using a new formula - my own!
I asked the husband for a bread challenge yesterday and he said why not make an airy and not dense free-form 100% ancient grain loaf?
I thought I might as well take the opportunity to conduct some experiments regarding hydration levels of levains, pH levels and resulting crumb/taste. Since I didn't have enough emmer left, I went with einkorn. (Forgot I had an unopened bag of Khorasan in the cabinet - damn! Next time.)
I began last night by making three different levains.
I've mentioned before that for the past few months I've been working on an upgraded version of this site. It is getting close to ready. Ready enough that if anyone wants to see it, you can.
The preview version of the new site lives at: https://refresh.thefreshloaf.com/
Taking inspration from some very nice looking Semola/Durum loaves recently posted on the forum, I thought it was time to try my hand.
I haven't baked with semola rimacinata for a while; I think the last time was based on Maurizio's excellent Pane Siciliano recipe.
This time it was to be an homage to pane di Altamura with 100% semola rimacinata including the levain. I already had a bag of this flour:
I mentioned in my cake post that I was making purple sweet potato sourdough milk rolls, here they are. Utilizing a stiff sweet levain to reduce the sour tang once again and adding a tangzhong to ensure fluffiness and to delay staling. These turned out really well. I love the colour of the soft shreddable crumb along with the small blisters on the crust. For convenience I did a cold retard at the end of bulk so I could start these the day before our dinner party and then bake them the day of.
We are hosting some of our friends for dinner tonight. In addition to the purple sweet potato SD milk rolls I have fermenting, I made this gingerbread layer cake with cream cheese frosting. This recipe is care of Bake From Scratch. The cake recipe that follows is for one 8” round cake, so I doubled it for this layer cake. The frosting recipe would be more than enough for a three layer cake, so I halved it for this two layer cake.
My first fruitcake was a Bara Brith, this is a fruitcake that Southern Living says is for those who don’t like fruitcake. I like the variety of fruit that it has in it along with the nuts. The recipe calls for apricots, dates, raisins, tart dried cherries, candied cherries, cranberries, apples, candied peel, slivered almonds and pecans. I used extra apricots and cranberries and didn’t use dates or apples.
