Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196
Since Lucy and I didn’t die, or even get sick from our new wild and black rice starter we made last week we decoded to keep I around in the fridge for a while and see what we could do with this exotic culture. Lucy said we need should make some SD noodles, something we haven’t done for a long time and it is too good not to do and so much better than most anything you can buy!
Details are in the following thread..http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196
I wanted to know whether a warm , cold bulk combined and then a cold retard would possibly get me a more open crumb as I noticed this with recent ciabatta and baguette bakes.
I love sticky rice! No matter it is cooked whole in a savory dish or made into rice cake or mochi. Fried, steamed, baked or boiled, it is so versatile. After coming across bread recipes that suggested using up leftover rice cake from Chinese New Year by stuffing it into bread, I decided to create my own version of rice cake bread.
Purple Rice Cake Sourdough with 20% Millet and 20% Sprouted Durum
So.... I've been struggling with trying to let lift and good crumb from whole wheat. I like 100% for it's health benefits. This is my third try and will post crumb shot later.
Formula (give or take)
250 gm whole wheat (sifted)
175 gm water
4 gm salt
Autolyse above for several hours. While doing that I fed my whole wheat starter and poured 60 gm of boiled water on the remaining 40 gm of the bran from sifting.
Final dough
autolysed dough (429 gm)
levain 48 gm
bran / water mix 100 gm
The video below is my step by step journey in baking Maurizio Leo’s Levain Baguettes. It is self explanatory with almost all steps included. However, I eliminated the levain build and final mixing of ingredients as I’ll take a guess that there are some somnambulists on TFL just looking for a good video to ease them into Dream Land. Please watch and hopefully you will enjoy the video as well as the voiceover.
alan
5pm scald: 125 g bulgur, 210 g water, 3 g salt
6pm chill the scald
7pm autolyze: the scald, 270 g king arthur bread flour, 155 g water
9pm levain: 60 g 100% starter, 85 g bread flour, 85 g water
9pm refrigerate autolyze
7am take autolyze out of frige
8:30am knead levain and 8 g salt into autolyze
9am - 11:30am six sets of stretch and folds
3pm shape into banneton
6:30pm bake covered
6:50pm uncover
7:30pm done
Hello friends!
Happy monday :) This is was my bake yesterday...
I've been working on this formula for a couple of months and I've almost settled on a flour blend that I really like. 70% white, 25% whole grain and 5% rye. I'm still working on what grain the 25% is. I'm not really spoiled for choice in terms of flour, but I've tried 25% spelt, and 25% whole wheat and a few variations in between. This one is 25% whole wheat.
For anyone interested, I've been doing most of my progress tracking in instagram. You can find me at @leftcoastloaf
See you there!
We have been making a few fruit tarts instead of the more usual galettes of late. This time to get farther from the French and more toward the Italians we put a small tub of mascarpone in the French Cream Patisserie and we added some lemon zest and vanilla to it too.
