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Playing with Different Bread Shapes

Toast
Elsie_iu on 21 Aug 2018 at 07:52

 

Before attempting “true” baguettes, I made these sophisticated looking yet in fact easy to make Epi de Blé baguettes. 

 

Epi de Blé Baguettes with a Japanese Twist ( makes 6 baguettes)

 

Dough flour (all freshly milled):

210g      70%     Whole white wheat flour

New toy

Profile picture for user pmccool
pmccool on 20 Aug 2018 at 18:57

 My running debate with myself over whether to buy a mill or do without came to an abrupt end the week before last when I saw a post about a KoMo Fidibus Classic for sale at an attractive price.  The new-to-me mill arrived early last week but I wasn’t able to play with it until I purchased some wheat this weekend.  

My Oatiferous 50/50

Profile picture for user albacore
albacore on 20 Aug 2018 at 14:09

I've decided I don't really like the taste of wheat bran in a loaf that much. It's fine up to about 30% wholewheat in a loaf, but after that, I find the strong, bitter flavour of the bran is not really that nice.

One way round it is to sieve out the bran and put it in your muesli, so really you are baking with high extraction flour, but for this bake, I decided to try something a little different.

Pizza

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pul on 19 Aug 2018 at 19:26

Had some fun making small pizzas (less than 10 inches). 65% hydration dough with tomato sauce, home grown basil, fresh mozzarella (+ anchovies for first one below), and a drizzle of EVOO.

YUM!

 

Red Rice Kamut Spelt Bread

Profile picture for user Isand66
Isand66 on 19 Aug 2018 at 13:56

I bought some "Organic Madagascar Pink-Red Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread.  You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.

I haven't used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor.  The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.

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