I followed the recipe posted by Felice on cookpad: https://cookpad.com/us/recipes/535757-100-whole-grain-german-rye-loaf-bread.
I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.
I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c
Made with buckwheat sourdough & a blend of buckwheat & cassava flours.
Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.
This is a follow up to a previous post asking if anyone had ever tried the Poilâne-style sourdough bread.
No one had, someone suggested I try it, and here's my results.
I've posted the full recipe from the book Poilâne.
For the most part, because this was a first attempt, I followed the recipe as closely as I could.
Because you can refer to the recipe in the pictures, I'll just mention how I varied from the recipe and some other details.
From: https://www.manataka.org/page180.html
American Indian fry bread.
Reproduced here in case the web site goes away.
--
Manataka American Indian Council
COOKIN' WITH THREE SISTERS
FRY BREAD RECIPES
From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html
American Indian fry bread.
Reproduced here in case the original web site goes away.
---
| Frybread recipe |
!!!!!!!!!!!!! THE GREATEST FRY BREAD MIX IN THE WORLD !!!!!!!!!!!!!!!!! Courtsey of Mona Cliff--Nez Perce/Assiniboine |
This was my second try baking this recipe from The Perfect Loaf. The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed. This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge. I also increased the hydration to 84%.
I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.
Formula :
% | g | |
Flour Spelt T80 T65 Water Salt Starter (1-2-2) | 100 10 20 70 65 2 25 | 800 80 |
