Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.
I often forget how much wonderful flavor that can add. kamut, spelt, barley, buckwheat groats, triticale berries, oats
Ian asked that I post something from my bakes (it has been ages). So, here's today’s bread, a simple pain de compagne. It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class. The other bread the students will make is pain a la ancienne.
I had some leftover purple sweet potatoes and caramelized onions so threw this bread together. I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.
Hello Everyone
Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.
Levain
20 g starter (10 g from each starter I have been keeping)
50 g white flour
50 g water
Dough
All levain
160 g white
20 g semolina
70 g whole wheat
157 g water
4 g salt
Process
Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?
Pane Tipo Altamura
Dough flour:
300g 100% Semola di grano duro (re-milled semolina)
For leaven:
I knew these would likely over-proof, but I pushed it anyway.
Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around: the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds. I added lots of extra water during the mix. It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.
It is science, but no rockets. Unless, of course, you haven't gotten off the ground. Then everyone who has looks like they're flying rockets.
I've been making bread since forever. I actually taught the Egyptians the process ;-)
So, I made "Paulina Abascal's pan de muerto" recipe (https://laroussecocina.mx/receta/pan-de-muerto/ is spanish, but it is easy with google translate I think). Here are the results:
After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...
so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....
So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...
I fold the dough ove\
