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.
This is my first time working with purple sweet potatoes. I find that the flavour is slightly more floral than the more common orange variety. I was hoping to have more oven spring from this but overall I’m fairly pleased with the bake.
To make about 900 g total dough
Levain 20% 74 g 1:1:1 6 hours @ 78ºF
35 g starter 35 g water 35 g whole wheat flour
Autolyse 2 hours
90% bread flour 331 g
10% white spring flour 41 g (I used Einkorn)
Diastatic malt 0.5% 2.045 g
Water 275 g
If it's too off topic, my apologies, but it's irresistible.
How to kneed from r/aww
This is a second try based on James Morton's Revival Bread from Brilliant Bread. This is bread made with 30% old bread soaker. I made it exactly as specified once before, and was disappointed, but always wanted to give it another try.
A couple of weeks ago I made Hamelman's 70% rye with coarse rye meal and it was an inedible disaster, so I cut it up in chunks and froze them.
I'm calling my version Resurrection Bread because I can never remember the name of the recipe correctly :-). Morton says:
I live in the US and 6 weeks ago major parts of the economy started shutting down due to the outbreak of COVID-19. People rushed to the grocery stores and started stocking on food and other products in anticipation that they would need to stay put for a while.
Hi everyone. First time here. Thanks for having us all.
I’d last made this bread just over 3 years ago. A long enough gap, too long in fact, to have gone without another bake. On the last dance, I was in the middle of my 125% rye levain waltz. For this bake I changed it around in several ways, hence this new posting.
