trailrunner's blog

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 . 

I’m trying to make my T 65 last. I am worried as L’Epicerie is OOS and I’ve written them but no response. 
 

400 g of levain half was Sourdough and half was my YW levain that I’m keeping as a firm starter  and just feeding it flour and water. 

It was 1400 g but didn’t quite fill the Pullman. I used my Trinity at 25g for each component. Dough fragrance was a rich chocolate. I used 3 laminations on a very wet counter to create a lovely elastic dough. 

Will definitely make again. Having it with Smoked Salmon and Horseradish sauce and veggies. Yum! 

Friday night is pizza night at TFL! I promised to show a thick crust light as air focaccia type pizza. Here she is. Parbaked crust weeks ago and frozen for just such an occasion as a cold cold COLD Friday !

I haven’t made these in ages. It was time today. These are 50% home milled rye all of which was in the levain. 

I doubled the formula to get 16 / 100g bagels. I always use lye , absolutely no outrageous precautions needed except a towel to keep them from sticking to parchment/ pan. 

I didn’t retard these and it makes everything much easier , they rose beautifully. Very pleased . 

700g AP - Arrowhead Mills

240g cold water

56g milk powder

34g non- diastatic malt powder 

20g salt

600g active levain

Usual 6 sticks. I only used SD levain no YW  but as last time I used 160g very ripe/ ready levain instead of 80g. They are a tad more sour than I like. But my taster loved them. 

The crumb is very very shiny which I haven’t noticed before. I’m going to add 3% non diastatic malt for browning in the next iteration. 

Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard  Spring wheat, Yecoro Rojo  and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .

David posted his SFSD years ago. What an amazing bread that I’ve made many times over the years. When I was hunting for a cherry- pecan combo bread up came David SFSD and Ian’s take on the formula. 

An amazing combo to be sure. I used dried UP Michigan cherries instead of figs , as one version suggested. Ha … cherries weigh less so I have a LOT of cherries. I folded them in with the final shaping and had lots of “ loose ends” lol. I love them slightly charred when toasted. Not everyone in my household would agree with the smoke lol.