Today's bake: Lyubitelsky Rye (Russian)
Source: Breadlines Spring 2016 - BBGA by Stanley Ginsberg
Note: Changed TDW from 1.25 kg to 2.188 kg., Molasses - Blackstrap, Unsulphured for Dark Molasses
My daughter in law has given me some starter. I have already made one nice sandwich loaf with it. Now I'm trying to figure out a feeding schedule. I tried putting it in the fridge, but that was a disaster. It got a thick "skin" on the outside and didn't rise at all.
I took it out, got rid of what looked weird, discarded all but 100 gr, then added 100 gr spring water, 100 gr A/P flour. (1:2:2, right?) It doubled in 11 hours (although it did not do anything at all for the first 4 hours).
Sourlotti by Abby has a great way for making an 'oat porridge' bread that has worked out well for me before. I think it might be the amount of butter in the soaker preparation that makes it work so much better for me? In any case, for this loaf I decided to eschew the butter and replace it with coconut oil which has been working very nicely for me as a substitute for butter in other recipes too like hamburger rolls.
My mother-in-law loves laminated pastries, so I decided to spoil her a little bit by making a few different ones while she was here. Of course, I am also spoiling my husband and myself because we now have an abundance of riches in the freezer. Not sure whether the lamination bug will continue or whether I am all laminated out.
First up: poolish croissants, https://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection
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.
