This was a cautious attempt at making bread with spelt flour using a recipe from Tartine #3. Overall there is 40% spelt flour and 60% wheat flour. It's probably not enough spelt flour to really raise any serious issues but still a little intimidating...
This bread was the result of the above request. I decided to concentrate on dried fruit since there was a couple packages almost empty. Finished off the cherries and blueberries while tossing in some dates and sunflower seeds.
Hello, everyone,
Long time no see! Hope all is well and Happy New Year! I have been away from TFL for quite a while. During this time, I stopped baking bread, got rid of all the starters and bags of grains that I had accumulated, and devoted my very limited free time to pursue other hobbies.
A while ago I wrote a post, Life With Fred; Maintaining a Starter In Pictures, about how I maintain my starter; an approach focused on minimizing both waste and stress. The starter, Fred, seemed pretty resilient. While I usually baked every week or two, sometimes Fred would cool his heels in the fridge for a month or more. I wondered how long he could go between feedings and still remain viable. I knew that dabrownman was taking a similar no-waste, laissez-faire approach.
Lucy was intrigues by David Snyder’s recent repost of his 2011 WW yeast bread from BBA using txfarmer’s intensive kneading technique. We aren’t much into yeast breads or enriched yeast breads but any technique that might lighten the load of whole grain SD breads is worth a try.
Gosselin levain baguettes with Whole Wheat
Referencing back to David Snyder's wonderful levain version of the also wonderful Gosselin baguettes, I decided to make another change and subbed out a bunch of the AP flour for Whole Wheat. This brought the whole grain, including what is in the levain itself up to ~33% of the total flour. A pretty hearty version.
Cooks illustrated has a baguette recipe where they sift some whole wheat flour.They claim the big particles of bran hurt by cutting it.Is this true????If it is can you use a food processor to grind the whole wheat flour finer rather than sift....Thank You..
This is my first bake for 2016 and it is my most outrageous bake to date!
My misadventure in shaping my dough which was based on Hamelman's Vermont Sourdough with increased whole grain turned out looking like a bit of Ken Forkish's style. Not complaining.
Adapted from Hamelman's Vermont Sourdough with increased whole grain. Subbed the rye with freshly ground whole wheat. Instead of mixing with the mixer, I mixed by hand and gave the dough 3 additional folds that the recipe called for during bulk fermentation. I also added a cold bulk fermentation after the 3 folds, for about 4 hours, pre-shaped and benched and and final proofed for 1 hour after shaping.
