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Having to practice more to get the rust out of my processes and shaping.  I was able to get my preferred organic all purpose flour similar to T55 for baguettes.  Also continuing to see how far I can push fermentation with every so slightly more gluten development with each bake.  In this bake along with the Rubaud kneading in the bowl when adding the levain and later when adding the bassinage water, I did a total of 300 slap and folds.  These recent bakes do support the fact that doing more gluten development does support longer fermentation without loss of grigne/ears.

Three loaves using 900 grams organic white winter wheat from starter...still Desem is the most delicious bread I have ever baked.

Today's bake: EINKORN BROT

Source: Created by the Bialys and Farmers Market Breads Class - BBGA

Note:

Discussion:

This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.

I milled at the finest setting some Einkorn Wheat Berries-100% Extract and used some cracked Einkorn Wheat Berries.

Being back in Toronto I have access to ingredients that I couldn’t find in Fort Lauderdale Florida.  Yesterday I went to Chinatown and picked up some purple sweet potatoes and some BBQ Pork.  I’ve been wanting to try making fully sourdough (not hybrid with IDY) Baozi for a while, the last attempt at it didn’t go well.  Given the expense of buying BBQ Pork these needed to be successful and they were.  

A nutritious and delicious bread based on the writings of Christian Rémésy. In the same vein as respectus panis but Rémésy deserves a bread named after him given his outsized influence in the research area of bread nutrition. This bread is typically very dense (which is healthier because lower glycemic load.

I was disappointed in my last set of baguettes so had to bake another set.  With this set, I was using this new AP flour again and based on the last set decided to go with 76% hydration and do hand mixing so I could better assess how the dough felt.  I also didn’t do any cold retard because the dough in the last set really resisted stretching as it was still a bit cold during shaping.

Sourdough with 10% Lupin Flour – test bake 1.

Date baked: 23rd April 2023.

First, a thank you to Debra Wink and Derek Hughes for their valuable advice.

This is a sourdough with 10% lupin flour. Lupin flour does not have any gluten, so experimentation is advised starting at a low per cent. The flour has a yellow colour and has high nutritional value.

I still have some rhubarb from a friend’s farm from last year frozen in my freezer.  We are hosting a dinner party for neighbours tonight so wanted to bake a pie with a pate brisée pastry crust using the rhubarb.  I couldn’t source any sour cherries so decided to try a spiced peach rhubarb filling for the first time.  I recently purchased a Fat Daddio’s pie dish.  I have always used glass pie dishes because I could see the crust and tell if it was fully baked.

I am definitely out of practice shaping baguettes.  Looking at my index I see it has been almost exactly 6 months, much too long.  Based on the three baguettes I baked you can see the improvement with the shaping from the first to the third.  Another variable is that I couldn’t find my preferred flour that I have been using for baguettes so had to use a flour I haven’t used for baguettes before.

 Very slightly gummy even though I baked it to 107F. The crust hasn't flown and it is absolutely delicious. Soakers were black sesame, flax, cracked rye and added toasted sunflower seeds.

Patsy