Isand66's blog

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.

I really loved how my bake before this one went using the barley flour scald, so I decided to try another version. This time I added some mashed roasted potatoes and some fresh milled spelt instead of all whole wheat.

Potatoes consist of around 80% water, and I didn’t really reduce the amount of water from before, so this was a very wet dough. I probably should have reduced the water, though, as it was a bit over-hydrated. Spelt also doesn’t appreciate too much water, so there is that as well.

I recently bought some fresh barley grain and figured what better use for it than as a scald. This one was almost exclusively a fresh-milled loaf. The only non-FMF was a little bread flour in the starter. I like to include that to make sure the starter is nice and strong to help with the FMF and low-gluten barley flour.

31Jan

Made with fresh-milled Durum wheat and fresh-milled Spelt.

This bake used fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting for the spelt and sifted twice for the durum using a #30 and #40 sieve. I find that for the durum, it’s important to sift twice and re-mill to make sure it’s very fine, or you end up with a dense crumb.

I dare you to say that 10x fast!

This one was made with fresh-milled Butler’s Gold and Spelt from Barton Springs Mill. The rest of the flour was King Arthur bread flour.

The caramelized onions were cooked in my mini-slow cooker overnight. I drained them in a strainer to remove as much excess liquid as I could, and used the onion water as part of the water for the main dough.

I used a generous amount of cheese in this bake, combining shaved Parmesan and 10-year-aged Vermont Cheddar, both cut into small pieces.

17Jan

Made with roasted sweet potatoes, fresh milled durum, fresh milled Blue Hopi corn flour and King Arthur bread flour.

I was happy with the nice purple flavor.

I usually have a higher % of fresh milled than this bake, so I was expecting a more open crumb. I’m so afraid of over-Fermentation using FMF that I could have pushed bulk to 75-85% easily and achieved a more open crumb.

Either way, it’s a flavorful bake.

1Jan

20Dec

Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The last bake had a higher percentage of bread flour than I’ve been using lately. This one, I went back to almost exclusively fresh-milled flour. The total percentage was 88.46%!

Marquis Whole Wheat-Durum with Greek Yogurt Sour Dough

14Dec

Made with fresh-milled Marquis wheat milled from Barton Spring Mills berries, as well as fresh-milled durum.

I added some fresh made Greek yogurt which added a little extra tang and softness to the crumb.

6Dec

Made with fresh-milled Rougue de Bordeaux wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk. The ricotta cheese adds a nice softness to the final crumb.

I love pecans so this was the perfect pairing with the cranberries but feel free to use walnuts or any nut you desire.