This bake started out as an experiment. I live in the tropics, my starter would peak 5 times of its size within 4 hours or so. Therefore, I was doing things the complete opposite at my end here....'How to slow down the fermentation process and maximise the flavour of SD'!
After 2 years (or more?) ... YEY!
And the update... a higher hydration dough...
Anyway... missed so much... uhhhhh.... :D:D:D
Cheers from Italy ! (red wine and a slice of bread....a beautiful sunny Saturday... what else?... )
During out trip to England my kids fell in love with English granary bread. So I came up with a recipe that I thought would produce something similar to that lovely soft, nutty tasty grainy english favourite. It worked out great and after a couple of test bakes its now featured on mybreadandbrot.com. So if you also like a sandwich/toast bread that is healthy, high fibre, tasty, perfect for sandwiches or toast, then this recipe would be a good for you.
The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy. This one is no exception. We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.
Homemade fresh yeast for the starter.
ChiaRosemary Campagne with black seed, caraway seed, garlic and cheese
In my little Turkish Phase at the moment…
I love Turkish food but haven’t really explored their breads much apart from
Well, really to the In Laws. I've been baking up and warehousing a few different breads to pack in my bags as treats for them. They've been documented here before, but here's the lot of them:
1 dmsnyder style son of SJSD batard (sesame seeds added just for kicks!)
1 Forkish bakery style Raisin Pecan Whole Wheat Levain batard
1 FWSY Field Blend #2 Levain batard
Finally - a Bread-o-lution post that is actually on time! This month I am making an old family favourite - Russian Boroidinsky bread that even got a stamp of approval from my Russian grandmother.
Full recipe and step by step instructions on my blog here
This weekend I ended up with some of the best olive bread I've ever tasted, through a completely accidental process.
The first accident was that I needed to refresh a neglected rye starter. I made a whole lot of it then, rather than throwing out the excess, I mixed it with some all purpose flour. The proportions were 225 g rye starter at 100% hydration, 500 g all purpose flour, 350 g water and 1 1/2 t Kosher salt. After bulk proofing I tossed the dough in the refrigerator for a couple days because I like my bread really sour.
