I baked this today, and it turned out great. I forgot to add the walnuts though! :-(. The recipe contains some milk powder, sugar and a small amount of butter, and the crumb is like a brioche, very soft and with distinct sour notes. The pumpkin accents the sour flavor, giving Your sourdough a twist.
Here’s the recipe (using a KA mixer):
A few months ago Hotbake posted this bread: http://www.thefreshloaf.com/node/61806/fermented-chickpea-sourdough. It looked amazing and it's been bookmarked since. I had some chickpeas and thought to give it a try this week. I didn't have enough chickpeas so I scaled the recipe down a bit and think I used much less water than the original post.
For my first attempt at baguette-making, I tried dmsnyder's San Joaquin baguettes.
Proccess
I followed the process detailed on the San Joaquin page as written,. Starter was being a bit slow, so bulk took 7-8 hours at ~72F, but got there eventually.
I haven't tried to make this bread in a while but went back it a few days ago.
Ingredients:
400g AP unbleached
2g diastatic malt powder (homemade)
2g gluten flour
80g 100% hydration starter
300g water
80g dried raisins soaked in 40g boiling water
40g brown flax
35g raw honey
20g sesame seeds
20g pumpkin seeds
20g poppy seeds
8g sea salt
We have a boatload of new participants on TFL, many drawn, or reacquainting themselves, to bread baking in the era of quarantine. This write-up is for you!
I go back to basics once in a while, and re-familiarize myself with my baguette roots.
I humbly submit this week's baking epiphany:
The optimal length for bulk fermentation of our house miche can be conveniently reduced to the following dress code:
• When wearing a sweater (UK: "jumper"), then 3 hours @ 78˚F (25˚C)
• When wearing a T-shirt (UK: Arsenal or Chelsea but not ManU), then 2 hours @ 78˚F (25˚C)
Flour is in short supply at many groceries now (not just here on the Big Island of Hawaii) ... and when we can find it, it may be bleached AP, or whole-wheat pastry flour.
Would love to hear how folks are making do with what a bread baker is able to find right now, and any tips.
Like everyone else, I'm baking sourdough breads, but among the things my kids mentioned missing during the quarantine were Red Bean Buns.
Trying to get open crumb with European flours which only have 11.5g protein and do not take the high hydration common recipes call for. This is 74% which was pushing it. It also has 40% whole wheat spelt.
