Phase 1.
The formula.
Day One:
The rye sour was refreshed, and the seed/grain porridge cooked.
Day two:
The three different final dough fours are autolysised for 45 minutes.
So I made a loaf of bread last week. I think I really need to knead longer and/or ferment longer. My starter seems to rise just fine, but even after several hours, the bread itself doesn't rise as much as with commercial yeast. My house is 76F. I would put it outside but our screens are torn and the squirrels would chomp on it.
For today's bake, I'm trying out a multigrain loaf for a possible upcoming community bake.
134g Bread Flour (25g in starter)
133g Whole Wheat Flour (25g in starter)
13g Rye flour
60g Oat Flour
60g Cornmeal
When my wife and I went to Italy earlier this year, we had a pizza in Bergamo that became my wife's favorite combination of toppings: red onion and bacon. I was itching to make some pizza, and my wife said I could make it any time as long as it had onion and bacon.
Almost qualifies for Paul's CB but not quite
This bread idea was thrust upon me when a fellow bee keeper at a bee buddy meeting gave me some SPENT GRAIN from a mash that he had done earlier that day for a stout brew. I had used SPENT GRAIN before in bread and it was excellent so not wanting to waste it i knocked up 2 doughs the next morning one was a ricotta cheese and olive bread that i already had planned and the other was this Brewers Spent Grain.
Soaker:
1 cup Bob's Red Mill 7 grain cereal
1 cup coarsely ground rye berries
½ cup whole grain coarse corn meal
2 cups raw unsalted pumpkin seeds
½ cup golden flaxseed
Lukewarm water to cover the seeds and grains
1 heaped tablespoon of rye starter
Mix everything together, add more water if necessary, cover and let stand overnight in a place that's not too cold
Dough:
2 cups of wholegrain rye flour
2 cups of wholegrain wheat flour
2 ½ cups water
Walnuts and pecans are my two favorite nuts and what's not to like about cherries? This one has all of my favorites in one bread except for cheese (I'm baking a bacon cheese bread as I type this :)).
I also added some fresh milled Spelt flour and high extraction whole wheat (Rouge de Bordeaux) freshly milled as well along with some KAF Artisan Bread flour. A small amount of purple sweet potatoes roasted and mashed was also added. You could also use mashed regular potatoes as the potatoes just add a little extra softness and help the bread stay fresh longer.
A simple bread that turned out well.
Rye Salt-Sour
19g stiff rye starter from fridge, unrefreshed.
108g whole rye
111g water, warm enough to leave a DT of 95F.
2g salt.
Heat for 17 hours going down gradually from 90-95F at start, down to about 70F the next morning. The starter should smell fruity.
Dough
229g of starter above (after taking out about 19g for next time)
180g white flour
72g whole rye flour
134g water
90g walnuts, chopped
2g IDY
4.5g salt
Test bake #1
Formula: Hayden heritage grain mill cookbook.
The original formula called for pecan & lemon zest. I substituted almond, and anise oil.
The players are assembled.
The butter and sugar are creamed. Anise oil and vanilla extract added
