Blog posts

100% AP levain Hamelman WW with raisins.

Too lazy to convert my 100% hydration to a Hamelman 125% hydration AP levain.  So I changed to formula to use my existing levain.  That was easier!

I was also too lazy to refresh it, so it came out of the refrigerator and was used as is, last refreshed at least a week ago.  I had enough so I just scaled it out first and let it assume room temp.  That was easier!

SEMI SOURDOUGH 50% WHOLEMEAL

We have shifted from savory bread to sweet bread this week.

Sprouted Durum & Einkorn Walnut Sourdough

Time to revisit this one too!

Recipe

Makes 3 loaves

Porridges: 

50 g large flake oats plus 100 g water (I got 145 g of porridge)

50 g coarse ground Khorasan (I put the dot of my Komo mill 180 degrees counter clockwise from the finest setting) plus 125 g water (I got 140 g of porridge)

Dough: 

300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

well this week when I told a friend I would make Pane Bianco, the reply was oohh - a pull apart bread!  Actually that would be better so I followed this recipe from King Arthur Flour.  https://www.kingarthurflour.com/recipes/pane-bianco-recipe

Had a late start, and ran low on starter. Should have added some instant dry yeast to speed things up.

Goal: 1200 gram (weight before baking) boule.

12:37 pm. Mix 50 g chunks of Prairie Gold (HWSW) retentate from #20 sieve, 357 g home-milled PG, 93 g home-milled hard red winter wheat from Whole Foods, 86 g home-milled Kamut, (586 g total flour/chunks), 3/16ths tablet of 500 mg tablet of vitamin C, 469 g bottled spring water.

[ 1 hour 52 minutes autolyze. ]

This time, I tried to experiment with a shorter proofing time... But then life got in the way so I wasn't as scientific as I'd have liked to be. The result is OK, I cut into it about 36 hours after baking so it looks a little dry... Tasted nice, but the crumb is a little dense. 

What I'm actually thinking is that the activity of the starter is something I need to control next time. A longer bulk ferment and proof, but with a less active starter might be the key (like loaf 6)

Tomorrow going to revisit & make another batch of KAF’s Soft White Sourdough Bread. That was the first yeast raised gluten-free bread I’d had any success. This time feel confident enough to make my own flour base rather than use Measure for Measure, KAF’s gluten-free all purpose mix. And! *\0/* bake it in mini loaf pans in the toaster oven *\0/*. Living life of the edge, HaHa.