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Edam Cranberry SD with Sprouted White Quinoa & Sorghum

	Dough flour		Final Dough		Levain		Total Dough
	g	%	g	%	g	%	g	%
*Flour (All Freshly Milled)*	*300*	*100*	*270*	*100*	30	*100*	*302.5*	*100*
Whole White Wheat Flour	180	60					180	59.50
Sprouted White Quinoa Flour	60	20					60	19.83
Whole Sorghum Flour	60	20					60	19.83
White Whole Wheat Flour (Starter)							2.5	0.83
Whole Rye Flour (Starter)							2.5	0.83

*Hydration*					*32.5*	*100*	*302.5*	*100.00*
Water			270	100.00	30	100	302.5	100.00

Salt	4	1.33	4	1.48			4	1.32
Vital Wheat Gluten	7.5	2.5	7.5	2.78			7.5	2.48
Starter (100% Hydration)					5	16.67
Levain			65	24.07

*Add-ins*	78	*26.00*	78	*28.89*			78	*25.79*
Edam, Diced	78	26.00	78	28.89			78	25.79
Dried Cranberries	15	5.00	15	5.56			15	4.96

*Total*			*694.5*	*257.22*	65	*216.67*	*694.5*	*229.59*

Chevre Sunflower Seed SD with Sprouted Einkorn & Amaranth

	Dough flour		Final Dough		Levain		Total Dough
	g	%	g	%	g	%	g	%
*Flour (All Freshly Milled)*	*300*	*100*	*263*	*100*	37	*100*	*303*	*100*
Whole Durum Flour	150	50					150	49.50
Sprouted Einkorn Flour	90	30					90	29.70
Whole Amaranth Flour	60	20					60	19.80
White Whole Wheat Flour (Starter)							3	0.99
Whole Rye Flour (Starter)							3	0.99

*Hydration*					40	*100*	*243*	*80.20*
Water			203	77.19	37	100	243	80.20

Salt	4	1.33	4	1.52			4	1.32
Vital Wheat Gluten	7.5	2.5	7.5	2.85			7.5	2.48
Starter (100% Hydration)					6	16.22
Levain			80	30.42

*Add-ins*	66	*22.00*	66	*25.10*			66	*21.78*
Bûche de Chèvre, Diced	66	22.00	66	25.10			66	21.78
Sunflower Seeds, Toasted	12	4.00	12	4.56			12	3.96

*Total*			*623.5*	*237.07*	80	*216.22*	*623.5*	*205.78*

(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)

Sift out the bran from dough flour, reserve 30/37 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 6/5 hours (25.5/25.5°C). Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 5/4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark. After the bulk, shape the dough then put in into a banneton. Retard for 8/10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

In my experience, hard white wheat is much weaker than red wheat. Most other wheat species, such as spelt, einkorn, durum and kumut, give rise to a stronger dough in comparison. This is contrary to popular belief but very true, for me at least.

For some reason, bread with amaranth browns exceptionally well. Read: it burns real fast so watch out! The bread was baked darker than usual because of this :)

____

Korean style sautéed seafoods with rice and poached egg

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Carbonara with pancetta

Sweet potato starch noodle salad in a black vinegar-tahini dressing + tons of seasonings (garlic, cilantro, red onions, fried shallots & Sichuan pepper)

Lamb chili enchiladas

Stir fried squid hand-pulled noodles with Korean chunjang

Gouda-stuffed chestnut-fed pork chop over mushroom rice

White bread (40% wg 60% T55): 13% each sorghum, finger millet & barley:

Quality white flour does make a difference. The aroma is evidently superior. I am convinced!

Elsie_iu's Blog
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Another smorgasbord of delicious looking and sounding food Elsie. I love your creativity in your breads and meals.

Benny

and for enriching my vocabulary bank. I had never heard of the word "smorgasbord" until now :)

Today I mixed up a simple dough, 100% whole wheat and nothing else. I honestly can't remember the last time I did that... It doesn't make sense at all but I actually felt kind of adventurous. The dough felt so different, strong, yet in an unfamiliar way. We shall see how it turns out.

Wow finger millet! I hadn't expected that :) Very creative.

I visit carry a range of alternate grains. They have amaranth, corn, barley and various types of millet available in both the whole form and flour form. How could I possibly resist bringing some home? Even the pre-milled ones are of high quality. Fresh aroma and very finely ground. Finger millet is a particularly interesting grain to use in bread. Not sure why but the flour smells somewhat like fermented batter to me... It actually reminds me of dosa. Its flavor is more sour than sweet, resembling rye and emmer.

Thanks for the comment!

Oh all those cheese breads and delicious food?

I've made quite a few 100% hard red wholewheat bread since before the quarantine, because I couldn't find anything else and that's the only flour I had a lot of. Honestly thanks to panic buyers, it's nice to have something so simple and delicious again. I'm sure yours will turn out amazing

with grains. There are still tens of pounds left so they should easily last me through another half a year. People here are only starting to clear the flour shelves. In the past two to three months, their focus were put on masks, sanitation items and other stables. For most people, flour was hardly the first thing that came to mind. That said, they are now switching the battlefield. Last week I headed to the bakery supplies store and it had never been so packed with people! It is a tiny shop yet there were over 20 people waiting in the queue. Even my aunt, who hadn't baked in months, began baking again.

Hopefully the baking craze will come to an end soon as people discover other interests. It's good to see more people enjoying fresh baked goods. Yet, it is certainly problematic when there are too many of them! Glad you like the bread and thanks for the praise :)