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Roasted Beet Sourdough

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This was a beet sourdough with 36% roasted beet, 25% Hard Red Winter Redeemer, 5% rye, and 70% KABF. The hydration was 70% + the liquid from the beets. I did a 2 hour autolyse and let the bulk go for 6 hours (kitchen was 64 degrees). The oven spring was fine, but maybe the bulk could have gone shorter. Interestingly I made a leek loaf simultaneously and those loaves had huge oven spring. Maybe the beets sped up the fermentation? 

The crumb isn't super open, but I think it's fair for a vegetable loaf. 

Whole Wheat Tartine +/-

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With cold weather settling in I'm spending more time baking.  I decided to make some whole wheat bread inspired by Tartine's version. It has about 60% whole wheat, 10% whole spelt and 30% all purpose unbleached flours. It has about 83% hydration and I added 5% wheat germ. 10% levain was used and I overnight-ed the loaves in the fridge for about 15 hours. Baked at 450 for 20 lid on and 20 with lid off - great oven spring.

11th bake. 12/4-5/2019. HWSW, KA AP, Kamut.

Profile picture for user idaveindy

Goals: 2.25 pound dough, 1027 g.  75% whole grain hard white spring wheat (Prairie Gold), 25% King Arthur All Purpose, 85% hydration, 10% prefermented flour,  2% salt.  Make a 88% hydration soaker with the coarse home-milled Prairie Gold, but not the AP flour.

1027 / 1.87 = 549 g total flour.     549 * .85 = 466 g total water.   549 * .02 = 11 g salt.

549 * .10 = 55 g flour in levain.   100% hydration levian :  55 g water in levain : 110 g total levain.

Levain is all HWSW, Prairie Gold.

Help with achieving croissant structure, please

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I'm a professional baker, recently moved to Thimphu, Bhutan. Used to achieve perfect croissants with beautiful honeycomb back in Mumbai, but despite multiple attempts, I'm just not getting the same results over here. Below is a full breakdown of my recipe and method, please tell me where I'm going wrong.

 

Bread flour (White Swan brand) 1000g

Sugar 110g

Yeast (Instant dry) 15g

Gluten 12g

Bread improver 15g

Salt 20g

Honey 15g

Butter 200g

Water 440-450g (depending on humidity and dough consistency)

 

SD Kamut Challah Porridge Bread

Profile picture for user Isand66

  I made a similar version of this bread a while ago and it came out great.  I wanted to change up the flour a bit and swapped out the whole wheat in the original formula with Kamut and some potato flour.

I also used Greek yogurt instead of the original ricotta cheese.

I was very happy with the end result on this one.  It's one of the tastiest challah breads you will ever eat.