Lucy has been crafting bread for my wife of late. I’m still not eating carbs but she is which is good if you like to make bread and can’t make any for yourself. We have been trying to stick to her what she likes as best we can and, this week, we didn’t add in a yeast kicker. The 5 grains were red and white wheat, rye, oat and spelt in equal proportions.
Something about the holiday season and the general prettiness of them gave me a hankering to try my hand at challah bread. Mind you, I don't think I've had it since childhood, but I remember a golden, shreddable crumb under a toothsome crust.
TFL is loaded with all kinds of challah recipes and I finally decided upon zolablue's sourdough spin on Maggie Glezer's recipe, which seemed accessible enough for a relatively new baker and an absolute beginner when it comes to challah.
Cilantro Goat Cheese & Spicy Salami SD
Dough flour (all freshly milled):
150g 50% Whole red fife wheat flour
90g 30% Sprouted durum flour
60g 20% Sprouted kamut flour
figured a few tricks - these are browning evenly every time now with zero muffin top / bottom. Will follow up with some more pics of the process for those interested ...
I tried to use some fresh dill from the garden. My idea was to roast few cloves of garlic, but at the time of mixing I realized that I had forgotten to roast them. So I decided to use few cloves of black garlic that I had available around here. The following were the ingredients
86 g levain (whole wheat at 100% hydration)
30 g semolina
100 g blended whole grain berries (60 g whole wheat + 40 g rye)
167 g bread flour
174 g water
4 g salt
Handful dill
5 black garlic cloves - chopped
Process
I made Reinhart's Sunflower Rye from BBA, and it was a nice change from our typical 10% WW/rye sourdoughs that we've been making. A tighter crumb than I'm used to getting from lower % rye recipes, but still very light.
I baked this one before I left for my annual pilgrimage to North Carolina for Turkey Day but didn't have a chance to post it until now.
I have to say, this one is like a Challah on steroids. It is packed full of flavor and super moist which you expect from the porridge addition. It would actually make a great bread for leftover turkey.
The addition of the ricotta really pushed this one over the edge and you would never know it is 45% whole wheat.
