I had 50% WW flour to use, and having enjoyed my last bake with Modernist Cuisine's "French Lean Bread" recipe, I thought I'd just try adapting that. A little Googling turned up this article [www.crumblycookie.net] which discussed P. Reinhart's Whole Grains method of two overnight soaks – half the flour with yeast, half with salt.
Has anyone had this happen?
Because flour has become difficult to find, I purchased a bag of supermarket brand white flour, rather than my usual King Arthur brand (couldn't find it anywhere!). When I tried to use the cheap flour to feed my sourdough starter...it didn't work! After several days of this feeding and the starter not rising, I was able to get some King Arthur brand and it worked just fine.
Can anyone explain what happened?
Almost forgot how to make em. A little sloppy but the house smell fantastic !
It is a said that much of what we learn in fly fishing, is history we haven't read and I think that applies to baking bread as well. Lance AKA Albacore clued me into the use of fava bean flour in french baguettes and in my reading of the archives of TFL I have found mention of it's use by members of the Baguette Brigade Alfanso, KenDalm and also Abelbreadgallery.
Good evening,
After weeks of European-style baking, we were missing some much-loved Tang Zhong, that my son particularly likes to indulge in. I searched the Forum and Voilà!, I found a recipe posted by Floyd a few years back:
http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong
Floyd's recipe describes the process with turn-by-turn instructions and it was a straightforward process. A few comments from my side:
New oven and equipment salvaged from the baking cocoon. Will try and treat this guy with some love - so will start with croissants. Dough mixing begins tonight ;)
Hello all. This morning I baked guided by Maurizio Leo's Spelt, Rye and Whole Wheat Sourdough recipe, a 50 percent whole grain formula.
I've recently landed here at TFL on a quest to bake a bread made of one half or more home-milled grain that I really like - that I can't help but grind, mix, rise, shape and bake over and over again. The whole grain in this bake is home-milled, made of organic spelt, rye and Yocora Rojo hard red spring wheat all sourced from Breadtopia.
I haven’t been feeling great about my baking lately, I’d been over proofing my bread and really disappointed in how they turned out. I decided that I needed to go back to a recipe that I’d made many times when I first started to bake sourdough, so I went back to Maurizio’s Beginner Sourdough from The Perfect Loaf. For some reason the flavour of this bread always speaks to me. However, I decided I still wanted some sort of add in, but one that wouldn’t negatively affect the crumb too much, so since I love sesame seeds I went with black and white sesame seeds.
today I decided to do an experiment and take the hydration of my dough to 100%. it is a sourdough bread and it contains about 15% whole spelt flour. the rest is white flour. the dough was very wet and challenging but the bread turned out well. the flavor was good and the crumb was open (not an easy task considering the the bad quality of bread flour in my country).
This is a rye-wheat bread that is apparently popular in France. I got the recipe from Bernd's Bakery, a blog that I found through the blog of Stanley Ginsberg, the author of The Rye Baker (which is a masterpiece of a cookbook).
Bernd's original blog post can be found here.
My (slightly adapted) formula:
PAIN DE METEIL
Liquid Levain
10 g starter (I used a 100% hydration rye starter)
