My best attempt yet in my quest to make the fluffiest, shreddiest healthy-ish whole grain imbued shokupan: this 20% Rye Shokupan.
Recipe is adapted from Benito's Mochi SD Hokkaido Milk Bread recipe, a great recipe - all props to benito.
Since my last two loaves were for family members I am low on bread again. I toasted some walnuts and decided to combine it with pepitas (pumpkin seeds) for a loaf. I love the flavor you get from the addition of nuts and seeds to bread. For this loaf I baked it once the total rise was 140%. I use an aliquot jar to measure this, a company called BillieOlive makes them. I’ve doing testing of their aliquot jars for them and most recently, they made a new one that has markings to allow me to measure over 150% rise. These are very useful.
Hi TFL folks anyone near OSHKOH I have a fellow Aussie Baker visiting the airshow with her partner and she would love to have a coffee and chat with any bakers in the general area. She is currently at the Sydney departure lounge and on her way shortly. i will pass on any details . kind regards Derek
I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons, covering and putting it in the refrigerator for 12 hours and baking right from the refrigerator.
Edit: Formatting fixed. That's better!!
There is a post from the long distant past (2017) on this site, by Wendy (Lazy Loafer) describing one of her bread tasting open house experiments where different sourdough loaves were made each with a different flour making up 25% of the flour.
Today's bake: East Berlin Malt Rye - Malfabrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes: None
Substitutions: None
June 28 is Double Pi(e) Day!
2π = 2(3.14) = 6.28 :)
I don't know if these can be technically considered as pies but they have a crust, they have a filling; they can pass as pies to me. Here they are:
Mango Gâteau Basque. I put a twist on the French classic by using our local mangoes that are in season right now. I used not so ripe mangoes to offer a tart balance to the rich custard like what cherries do in the original. The contrast between the crumbly crust and the creamy filling with the fragrant mango punch is just delightful!
I decided to bake a second loaf today on a whim to bring with us on our visit to my inlaws. I didn’t plan ahead so an instant dry yeast leavened loaf was the only thing to do. I had a bottle of pesto in my cupboard that has been staring at me every time I opened the cupboard so decided to do this laminated bread which I gave a fancy name even though it isn’t all that fancy to make, although it looks it.
We are heading to my in-laws house this long weekend for a visit. I wanted to bring bread because when we had our vacation from our vacation in Florida with them this past winter I didn’t have time to bake bread for them. I still had some mashed purple sweet potato in the freezer from my stash last year so decided that this might be a good use of 100 g of it. The only change from this bread from my previous bake is the addition of smoked paprika. I was going to add cinnamon but wanted the bread to be more savory than sweet.
