Jump to content

Death By Carbs - Bread and Dough Making


Edwood
 Share

Recommended Posts

  • 1 month later...
  • 2 weeks later...
  • 1 month later...

Still baking, a lot - sharing mostly at work (and a few locally).

Had a little bit of a strange very long fermentation week (last week), normally it takes about 24 hours to make a loaf, this was a lot longer. Had very interesting super fermented outcome - also very tasty. 

-----

Wed morning - start fermentation of Oat Porridge 300g oat flakes - 600g water - 30g starter
Thursday Morning start Levain (100g flour - 100g water - 25g Starter)

(I didn't make loaf on Thursday night for Friday bake like normal)


Friday cook Oat Porridge - was getting pretty sour.
Sunday Morning - Feed Levain (after 5 days of fermentation) with 200g flour 200g water.

Sunday evening - Add:
200g Rye Flour
200g Spelt Flour
300g Whole Wheat flour
300g All purpose flour
760g water

+30 min, Then:

30g salt
30g water
600g oat porridge 

3 hours of lift and turning every 30 minutes - formed final loaves - proofed overnight in fridge - baked at 6am.

20160314_075902.jpg

20160314_075927.jpg

20160314_080236.jpg

  • Like 2
Link to comment
Share on other sites

  • 1 month later...

So I revised a method that I put aside for a while. Stambler method.

http://stamblersbread.com/about.html

The starter had been in my fridge for months - not being used or touched. Took it out on Saturday - refreshed it - it seemed to come to life - So yesterday I fed it again and turned it into a couple loaves. And wow I really liked the results. 

simple 70% All Purpose - 30% Whole Wheat - 75% Hydration.

Made pretty (and tasty) loaves this morning. 

sVPG2N7.jpg


eztFaIF.jpg


sDt0h2Y.jpg
7I48Xf0.jpg
ChT9Koz.jpg

 

  • Like 4
Link to comment
Share on other sites

  • 2 months later...

Still working with my non-birth year starter...

I am baking two loaves - twice a week these days - and sharing at work. -- This is one I liked - and had good results. 


      
Oat Porridge       

AP          - 600g 50%  
Whole     - 300g 25%  
Oat         - 300g 25%  

H20        - 950g 79%

Salt         - 29g  
Oat Porridge 600g  

 

Bake was
@500 covered for 15 Minutes
@500 uncovered for 10 (forgot to turn oven down)
@450 for 5
@450 on oven rack for 25%

They were heavy and big suckers.. But very nice and the bake was good. 
Crust was nice and crisp - crumb was moist (expected for porridge loaf), but not too sticky. There was a lovely sweetness on the palate - rest of the nuttiness and oatiness are light but nice.

bread pics - 


6qDdo5k.jpg

 

XiTNbtS.jpg


YFi37OZ.jpg


49srwGP.jpg


mzZDr1J.jpg


OPDD71v.jpg

 

  • Like 6
Link to comment
Share on other sites

Thanks -- after several hundred loaves now - I am starting to get the hang of it, getting to know how to read the dough during the fermentation, how it 'feels', how it looks, how it reacts. Every loaf I make is an experiment - different methodology - different mix - always learning ... hope to continue.. 

Cheers

  • Like 1
Link to comment
Share on other sites

  • 1 month later...

So I found a place with Millet Flour, So I have been playing with various combos over the last few weeks. Hit on a pretty good one. 

Millet/Barley Wild Yeast Sourdough      

  • AP          - 600g 50%  
  • Whole     - 300g 25%  
  • Millet      - 150g 12.5%  
  • Barley     - 150g 12.5%
  • H20        - 1025g 87%
  • Salt         - 30g  

Bake was
@500F covered for 12 Minutes
@450F uncovered for 13
@450F on oven rack for 20

A little dense, but good posture and texture - the Millet does not help with the rise, but adds lovely flavor. It has a lovely sweetnes along with the grain and sour notes. Coated with cracked Barley for extra crunchy goodness bits. 

 

20160901_083032.jpg

 

20160901_083249.jpg

 

Second loaf.

 

20160901_083317.jpg

 

20160901_083443.jpg

 

(I want to play with some Indian Millet next)

Cheers...

 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...