Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).
Ingredients
85% fresh whole durum flour
15% whole durum flour from durum CLAS
22.5% water from durum CLAS
10% butter
6% olive oil
22% tomato sauce
1% coarse black pepper
2% salt
These buns are super soft and fluffy get hold up to a fish burger nicely. The sweet potato gives it a bit of extra sweetness while the tangzhong helps with flavour and freshness. They are topped with black, white and golden sesame seeds.
Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it.
King Arthur bread flour- 360g (80%)
Bob's Red Mill whole wheat flour- 90g (20%)
water- 340g (75%)
starter- 50g (11%)
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salt- ~3 tsp
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45g Cateto Orange polenta from Redtail Grains
150g water
tbsp Rag & Frass Farm cane syrup
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Today's bake: Drunken Fig Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kg
Soaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.
This bread is made from a 6 types of flour as can be seen in the formula.
Recipes by rus brot (please report any errors)
Recipes on foodgeek calculator can be scaled, personalized and saved.
1 | Tsukatniki with Raisins, 1940 (CLAS) flours: light rye and first clear flour; solod recipe Foodgeek: https://fgbc.dk/30u9 |
Hi all,
Ive been baking for some time mainly pastry, entrements ect... i decided to try panettone in oct 22 and its been like a drug ever since...ive never spent so long studying, obsessing or having nightmares about my whole life in this aspect anyway...road cycling is another matter...
My days are consumed with maintenance, preperation refreshments and troubleshooting or learning. My head buzzes with ideas how to make the next better than the last.
So I started 2023 with a bang, on the side of my loaf that is. I have made about 5 loaves this year and all have proofing and kneading issues (and shaping). I even forgot the yeast in my steamed buns! My goal is to get better at timing (and organizing!) my sourdough bakes. What worked out for me last year or the year before doesn't seem to work out right now. With kids, everything is always changing as they get older (at least I don't have to move the crayons up to a higher shelf anymore). I have learned from every bake at least.
1) 100% Whole Wheat Loaf (120 gr thermophilic sd starter)
Using this whole wheat loaf recipe, substitute 120 gr of thermophilic sd (TH-SD) starter in place of 90 gr flas. Adjust the amount of added water to get 80% hydration of the dough.
This bake used my offshoot of Alan’s starter, a 80% hydration and all whole rye. The levain was whole wheat and was stiff and sweet. What is a bit different about this bake was that I used rye for the first time in a tangzhong, this one again has a 1:2 ratio of rye:milk. I had a bag of sweet potatoes so decided to add mashed sweet potato to this dough. Being still in Fort Lauderdale I do not have my Ankarsrum Assistent so fully hand mixed this dough.
