The bake was kept simple since it was exam period. We’ll have something less boring next week :)
20% Sprouted Ragi 30% Sprouted Red Wheat Sourdough
Dough flour (all freshly milled):
150g 50% Whole Red Fife wheat flour
90g 30% Sprouted red wheat flour
Just throwing something together... a 300g spelt, 200g wheat bread flour, half a cup of yeast water starter, apple yeast water some scalded milk, blob of butter and a decent shake of ground caraway, 10g salt. Forgot how rubbery wheat dough can be. Had to let it relax so often! After bulking, stretched the dough into a two foot long narrow pizza like shape, rest, and cut triangles to roll up.
Something different and easy. Brushed with milk and let 'em rise under a wet towel. 210°C hot oven with steam. 20 min.
I've been wanting to get into dark rye seeded breads. I didn't have much time this weekend and found this recipe online and gave it a try. https://www.occasionallyeggs.com/easy-overnight-dark-rye-bread/ I looked at Stanley's (Rye Baker) recipes but they involved more time than I had available. The recipe I used called for cocoa powder instead of a dark beer which i wasn't sure about, but without experience thought it might be work.
Hibiscus flowers (flor de jamaica) make an extremely vibrant pink/purple tea with some really nice floral and tart flavors. I'm starting to experiment a little bit more with using other hydration sources instead of water for my bread baking. I recently baked a loaf of bread that only used a milk stout instead of water and it turned out really good.
Haven't posted in a while, but need some advice, so sharing this over a number of forums for advice.
I've been finding my pan loaves are coming out tacky & sticky in the middle. I don't encounter this problem with my free-form loaves.
I had a huge bag of apricots and decided to use them in a bread. Maybe I shouldn’t have bothered. ? I remember another time using apricots and the loaves bombing.
Recipe
Makes 3 loaves
Soaker
125 g Rolled Oats
250 g Boiling Water
Dough
800 g Unbleached Flour
200 g High extraction Spelt Flour (230 g Spelt berries)
540 g Water + 50 g
22 g Salt
30 g Yogurt
250 g Levain
100 g Pecans (chopped)
Sourdough crust, 10% Whole grain, (spelt & whole wheat.)
Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.
I haven't refreshed my CLAS for almost a month, so this "bake" "forced" me to check on it. Thankfully, it's doing fine in the fridge; the pH is 3.9 after a brief warm-up in the water bath.
See my new toy?
The old one...
The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I also soaked some pearled barley overnight, and added it to the dough at 15%.
