Blueberry Bundt cake.
Milled Stardust Hard White Wheat to create a yeast Poolish . 700g Poolish.
The dough had 50g of very active SD levain . All the Semolina Rimacinata was in the dough . There was 100g of the FMF Stardust in the dough as well.
I got busy and the dough proofed longer than I wanted before I shaped and retarded. Fortunately it didn’t affect anything except the final height. Crumb and flavor are excellent. Very tender . My husband is crazy about this bread and says I can retire my Challah recipe from the 70’s …. not sure my heart will let me do that .
Jēkabpils Rye is another delicious custard bread from Latvia. I found this recipe on Sergey Kirillov's ХЛЕБ & ХЛЕБ (Bread & Bread) blog; Sergey, in turn, sourced this recipe from "National hearth bread made from rye flour. RST LatvSSR 815-78" Official edition. State Planning Committee of the Latvian SSR, Riga, 1978. This bread is typical of many Baltic ryes that have multiple stages.
What the heck do you do with a surfeit of egg whites? Why do I have so many? Between ice cream, crème pâtissière, cream of mushroom soup, carbonara, etc., I seem to use many more yolks than whole eggs. It’s an ongoing struggle to keep from just dumping those whites into the disposal, so I store them, sometimes freeze them if we’re traveling, until the container in the corner of the refrigerator gets full.
Good morning from, the East valley AZ. Sourdough foundation. Also known as, my kitchen.
Today's exercise, high extraction of whole grain bread.
The players are:
High gluten bread flour
Sprouted Whole wheat
Sprouted Whole spelt
Dark Rye
An original formula By Will Falzon.
Italian Ciambella. Scaled for a 16 cup Bundt cake pan.
Once the cake is fully cooled, the simple powdered sugar topping will be added.
This a first wheat loaf I baked in a long time. I used Hamelman's recipe with a couple of changes: I substituted 10% of the AP flour with durum flour and 12.5% (or half) of the whole wheat with whole spelt. I used a bit more water as the flours seem to be more thirsty in wintertime. The loaf came out very nice with a great, crackly crust which stayed that way for a couple of days. I think it was thanks to the Ankarsrum mixer as I never got this kind of crust in my old Cuisinart stand mixer.
I have made several attempts to make simple white bread. Every recipe I have tried the second rise just does not happen. the dough makes it to almost the top of the bread pan. I end up getting what amounts to half a loaf height wise. Most recipes call for 720g of flour. my bread pans are slightly larger than standard. Mine are 5.25 X 9.25. This last time I downloaded a bakers calculator that had a bread setting. I tried this: 900g of flour, 648g water, 47.8g salt, 7.2g dry active yeast, and 1/4 cup of oil.
Well, mostly.
Baguettes are something I rarely make because the form factor doesn’t fit my usual bread needs. However, my wife needs some for a lunch / book club meeting she has on Monday so here we are.
This was made with fresh ground and brewed coffee, as well as FMF for the whole wheat and rye. I added in some leftover cheesy grits from the fridge as well.
I baked this as one large Miche, and it turned out very hydrated. Probably could have easily used less liquid.
I’ve been trying to push bulk lately, and I think with the rye, it should have ended about 30 minutes earlier. The dough spread out more than I would have liked. I also let it go longer in the fridge than usual with this much FMF, and that didn’t help either.
