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Happy New Year to All...

I have not posted very much but my first bake in 2019 was using 50% Strong White Marriages combined with 50% Swiss Ruchmehl that I ordered before Christmas from a supplier in Germany.

I don't know much about this flour but it was so smooth during baking and tastes a bit like a Pain the Campagne with a rustic taste... 

Love to experiment with different flours and would buy this again, if available in UK. Never mind... Kat

Hello,

Do you prefer to sift your fresh milled flour? What would be the main reasons to do so or not?

This bake is about 50% bread flour mixed with 50% non-sifted fresh milled whole wheat and rye. The hydration is 68% with 18% fermented flour. No autolyse, 5.5 hours bulk fermentation and 5 hours in the fridge after shaping. Baked out of the fridge on a cold pot and cold oven. In general I am pleased with the result and the crumb is soft and aerated. Mind you that I milled the grain in the blender, so the flour is kind of coarser than commercial.

Here are the top 100 ETFs over the last 10 years based in average yearly returns

The top 25 returned more than 15% annual returned and the bottom 25 returned more than !0.5%

It must have been a good year! T65, which passes for bread flour here, has usually maxed out at around 11% protein. A few months ago, I found a bag at 12% and felt as though I'd struck gold. Well, I must have hit the mother lode, because this new T65 organic flour clocks in at 13%! So I bought a 2.5-kilo bag of it and have been happy as a clam.

Another recent find was heritage/heirloom stone-ground T80. I believe that T80 would pass for "high extraction" flour in the States; at any rate, it's got 11% protein. It has a lovely color and perfume.

One of my Christmas gifts this year was several pounds of barley and of oats to feed my home milling habit.  After noodling around here on TFL and the web, I cobbled together a formula to use some barley flour.  

Ingredients 

400g whole wheat flour, freshly milled

400g whole barley flour, freshly milled

400g all purpose flour 

5g malted grain (I used malted barley)

900g water

60g honey

24g salt

10g active dry yeast

Process

My biggest challenge is scoring my loaves.  I never ever get all 4 small (500gm) loaves scored properly.  I remember reading  that a guy who worked full time in a bakery said it took him a full year to get the scoring right.  Today for once (in 4 years) I got all 4 right.  Crumb shot to follow (after dinner... lol)... Apologies for this small brag... Next time I'll be back at 50 or 75%... today I"m happy

hester

My dear wife doesn’t like stuff in her bread.  No nuts, no seeds, no nuthin’.  For Lucy that is like missing out on some important bread flavor but it is better than not baking bread at all.  Still, Lucy was ready to come up with a bread for the dear one since she took Lucy to the Vet yesterday and came home with some kind of pills to help her recover from being stroked out.

Sourdough Bagels

(adapted from Hamelman's bagel formula in Bread)

David M. Snyder

January 2, 2019

https://www.mexicoinmykitchen.com/

and the top 15 Mexican Food Blogs are

https://blog.feedspot.com/mexican_food_blogs/

Yes I'm making instant pot Cicken Chili Verde to put over my Chicken Chili Verde Tamales for tonight's dinner:-)

Happy New Year

This is based on Danni's Peasant Bread...thank you Danni !  I milled my spelt, rye and kamut and ground the flax seed. I sifted out the goodies  from the flours. I have never done this before but decided to give it a try. I used two different starters that I have had going for a while. Not sure what they are but one was fed only AYW and the other was fed only durum...but that was before and they were now going be on a " water and goodies" feed :). They loved loved loved it. Tripled in 2 hrs. Boom !  I did an autolyse with just the flour and water for about 2 hrs.