Hello, everyone! Gosh, it's been forever since I've posted, right? I've still been baking like mad; just haven't been documenting everything too well. Here's a little update on what I've been baking (not really in chronological order)
Ciabatta
Pizza Bianca from ciabatta dough
Christmas Fougasse
Classic Sourdough Batard
More Ciabatta
Traditional 3-stage pain au levain
And then for the ones I didn't get pictures of...
-White whole wheat with oat porridge
-wheat-rye blend with sprouted buckwheat
-100% spelt hearth loaves
-Baguettes de tradition
-tartine baguettes
-Whole wheat with corn, oat, and coarse semolina porridge
-wheat-spelt blend with toasted walnuts, raisins, oat porridge, and cinnamon swirl
-bagels (lots of bagels)
-vegan pain au chocolate
-various pizzas
-classic sourdough
-more whole wheat sandwich bread
-my grandpa's signature baguette formula
-whole wheat baguettes
-vegan bomboloni
and more...
For today, I have doughs mixed for:
-whole grain spelt with sprouted kamut
-simple sourdough with some nice local high extraction flour
-rustic sicilian semolina bread
A quick question: is this kamut over-sprouted? If it is, will anything bad happen if I mix it into the spelt dough? I'm only about 5 minutes in to bulk fermentation, so I haven't mixed the sprouts in yet. This was my first time sprouting something other than buckwheat, so I'm not great at it yet.
Blackhatbaker
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much for adding into the dough as whole sprouts. Should be great.
Your baking is as good as ever with some great outcomes. Nice to see you back.
Well done and happy baking
Thanks, dabrownmann. The sprouts are in the dough now, and I'm just hoping the bread will turn out nice. Still haven't decided whether I want to make hearth loaves or pan loaves; I'll see how the dough feels after bulk fermentation is over. Just for the future, is it better to slightly undersprout or oversprout? When I was rinsing the kamut at night I thought it looked OK, but could use some more time, but the next morning it looked a bit oversprouted. Just wondering.
Thanks again,
Blackhatbaker
of Kamut sprouted about right.for adding to dough or drying for flour. The little white bit a the end should just be breaking the surface called 'chitting'. These were soaked for 4 hours and sprouted for 20 more with 2 water rinses at 7 and 14 hours of the 20.