Today's bake: Community Bake - Infinity Bread
Source: pmccool
Notes: None
Substitutions: None
I used 500g rye berries for this bread. I milled them in a hand burr mill on a very coarse setting. I remilled half of them on a relatively fine setting. Use all that alongside 500 g warm water, about 300 g 100% hydration rye preferment, salt and coriander to make a dough.
Good taste and lovely texture. Coarse rye flour makes great crumb.
Based on a YouTube video https://www.youtube.com/watch?v=Tl4Hfi8ma1c I saw a day or two ago, these little beauties are made with the Hamelman Vermont SD formula. Scaled at 250g each, just a guess from the visual cues of the video, they were a snap to shape and to score. It seems that this bakery is in Seoul S Korea.
I always have so many different types of bread I'd like to bake, but I can only eat so much in any given week. One style of bread I've been wanting to try for a few months is a miche, and now that I've gotten a handle on making my own 85% extraction flour, I decided now was the time to jump on it.
Hello! Newbie here!
I am new to baking with sprouted flours. I purchased Peter Reinhart’s book Bread Revolution, and have been enjoying “the read”, but struggle with getting my sprouted whole wheat dough to a windowpane stage. The gluten development seems inferior to regular wheat flour, and the crumb is more like a quick bread than a yeast bread. ☹️
When it comes to omelette fillings the combination of miso paste and hummus is complementary and comforting, although I suspect I'm the only one who tries something like that with their eggs. And, it is true that miso, and hummus, when spread on hot buttered toast are simply delicious. So, my thinking was that together they could make for a great combination in a bread, even if it is difficult to imagine!
Day 1
This was made out of whole unroasted buckwheat groats, soaked and inoculated with a pinch of rye starter. Fermentation was fast and extremely vigorous. Buckwheat groats are quick to fermented on their own, but they develop really bad stink in the process. With the help of the mature rye starter they smelled really rather nice.
Fermented groats were blended into dough. I added some coriander and caraway, and, obviously, salt.
This bread uses rye and wheat flours in the same proportions as dmsyder's San Joaquin breads, but the process and levain are different, and the rye is toasted. I included a little sugar because that seems to go well with the rye.
The loaves proved to a surprisingly large size, baked up beautifully, have a wonderful crust, an open crumb, and a mild lovely flavor with cereal notes. I don't taste any sourness.
My wife and I took our newborn daughter home from the hospital on Saturday and we didn't have any fresh bread to eat, so I refreshed my starter and got baking Sunday. I'd seen the discussion for the community bake and wanted to participate, but my options for non-wheat were corn meal or grinding oats or rice. I chose to go with the corn meal and cooked it like a porridge. I also used soaked oats as the 10% seed portion, though in hindsight I probably should've mixed them into the "polenta" after it was done cooking to avoid adding more water, as the dough was extremely wet.
