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Death By Carbs - Bread and Dough Making


Edwood
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  • 3 weeks later...

So working on bread, will bake later. But with the leftover levain I though about making some pitas. No real recipe. A small pile of levain, x amount of water and whole wheat flour, an egg, some oil and salt. Let rise for about 4 hours. Roll them out then cook them in a pan.

They are everywhere!

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Cooked

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Ha - an they were pretty good - had a couple with salad and some chicken...

 

Last night's bake

Oat Sourdough
Wild Yeast Starter

Oat Flour – 128g
Whole wheat – 224g
All Purpose – 248g
h20 – 480g
Levain – 90g
Salt – 15g

bake:
covered 500 20 min
covered 450 20 min
uncover 15 min

 

Levain was 24 hours - bulk rise 5 hours - proof another 5 hours. This has made a really sourdough. I like it a lot - shared at work this morning. 

 

IhWW98q.jpg

 

Crumb - not the best - but I was worried about it so relived as to the outcome. 

 

gVghWKa.jpg

 

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  • 1 month later...

Morning Bake.
 
This is a high Hydration (lots of water) loaf
 
Bread
Loaf Size (g) = 625g
Hydration (%) = 90%
Total Water = 562.5g
Leaven = 93.75g
Salt = 15.625g

Flours:
White 412.5g
Whole 150g
Oat 62.5g

Bake:
covered 500 20 min
covered 450 15 min
uncover 15 min

Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours.

 

This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more.

 

RkFdQNU.jpg

 

GxqeLGF.jpg

 

Shared at work - high praise

Edited by mikeymad
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Morning Bake.

 

This is a high Hydration (lots of water) loaf

 

Bread

Loaf Size (g) = 625g

Hydration (%) = 90%

Total Water = 562.5g

Leaven = 93.75g

Salt = 15.625g

Flours:

White 412.5g

Whole 150g

Oat 62.5g

Bake:

covered 500 20 min

covered 450 15 min

uncover 15 min

Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours.

 

This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more.

 

RkFdQNU.jpg

 

GxqeLGF.jpg

 

Shared at work - high praise

 

Do you ship to Illinois?

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Day Two Bake  (I need more sleep)
 
Almost the Same - But Rye Loaf today

Bread
Loaf Size (g) = 600g
Hydration (%) = 90%
Total Water = 540g
Leaven = 90g
Salt = 17g
 
Flours:
White 360g
Whole 150g
Oat 90g
 
Bake:
covered 500 20 min
covered 450 10 min
uncover 20 min
Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours.

I still like the Oat a little better for my taste, but really good results - I think I may be getting the hang of this.

 

6A792v0.jpg

 

CKN0DhM.jpg

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Early bake (6am)

Trying out slight variations to see how the flour goes.

Barley Loaf

Bread
Loaf Size (g) = 600g
Hydration (%) = 90%
Total Water = 540g
Leaven = 90g
Salt = 17g

Flours:
White 330g
Whole 210g
Barley 60g

Bake:
covered 500 20 min
covered 450 10 min
uncover 20 min

Over all very nice. The Oat is still my best loaf... This Barley makes great toast though..

I am liking the results of the high hydration bread - really hard to work with (goopy).. but guess it is all about the outcome.

They are not as pretty as well
qA2FYeQ.jpg

 

1Qbh6TU.jpg

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  • 1 month later...
  • 1 month later...
  • 1 month later...

Yes I have still have been baking, a lot..

Starting to get the hang of this thing.

Something new that came out well, thought I would share. This is a combo bulgur flour that I ground up at home, along with oat flour, that I made with adding bulgur porridge as well. At a high hydration.. Really nice bake and flavor

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Good eats with unsalted cultured butter.

Cheers

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