C6Bill Posted May 29 Report Share Posted May 29 They look great !!!! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 2 Report Share Posted June 2 Another desem loaf. 60% fresh milled hard white wheat + 40% fresh milled yecora rojo + 25% desem. 80’ish percent hydration. This is Alan’s Bread from Flour Power, but at higher than the 75% hydration called for. Yecora rojo is a bit thirsty and I think the low hydrations in Flour Power correspond to the recipes labeled as “beginner.” Apparently beginners require stiff dough 🤔. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 2 Author Report Share Posted June 2 Wow, that is beautiful @Pequod! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 4 Report Share Posted June 4 That looks amazing !!!! I might have to start trying some different types of flour. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 4 Report Share Posted June 4 Todays bake, @Pequod inspired the design lol 3 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 5 Report Share Posted June 5 I now have three Gilson test sieves, purchased over the last decade. The #20 arrived yesterday, so I made some careful extraction estimates. We have an older Wolfgang Mock Grain Mill, that most closely resembles (and takes the same replacement stones as) the KoMo Fidibus 21. A comprehensive US source is Grain Mill, Flour Mill, Grinder | Stone Burr, Impact & Steel Burr Mills at Pleasant Hill Grain. They also recommend the Royal Lee Household Mill if one's exclusive goal is the finest possible flour. I would contact them for buying advice; the newer Mockmill 100 & 200 probably represent the best value and performance, if one is not put off by their appearance. I adjusted my mill to grind as finely as possible without gnashing stones, then tested one and two passes of 500g hard red winter wheat from Central Milling, with each of my sieves. The extraction percentages are shown in the above chart. One can buy Gilson sieves from sources such as Amazon, or directly from Gilson. It's worth consulting Gilson first, to understand options. ASTM Test Sieves | USA Standard Test Sieve - Gilson Co. What is a Sieve? Make Sure You Choose the Right One - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.20 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.25 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.35 - Gilson Co. These sieves are expensive but remarkably well-made. They fit perfectly into a Vollrath 69080 8-quart heavy-duty stainless steel mixing bowl, universally available from restaurant supply stores and Amazon. These bowls are the best quality I know; we have multiples of many sizes. I have a friend who cheaps out whenever he thinks it doesn't matter to free up an extra $40 for one night's wine, and his wife is still gnashing her teeth that he didn't get Vollrath bowls. The quality difference is striking. 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 10 Report Share Posted June 10 100% freshly milled spelt desem. About 80% hydration and 10% desem starter. Pullman loaf. 4 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 26 Report Share Posted June 26 finished a 2-day baking class today. i think i need a spiral mixer. pan de cristal at 130% hydration 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 26 Report Share Posted June 26 That looks amazing David !!!!! 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 30 Report Share Posted June 30 Yesterday, I attended the Advanced Sourdough Workshop with Tara Jensen (author of Flour Power). It was very informative and fun, and with only 8 “students,” there was plenty of time to talk turkey (red) and various techniques. Came home with a loaf of grits bread which I baked immediately since it proofed on the drive home. The grits are Anson Mill coarse grits, which you can see are VERY coarse. Her website is https://www.tara-jensen.com and she offers virtual as well as in-person workshops. 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 1 Author Report Share Posted July 1 I am sooo jealous of all of your bread games. Bravo! @David Chang, if you are in the market for a spiral mixer you could look at Famag. After much research I got an IM8-S a few years ago and it is great for pizza dough. Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 2 Report Share Posted July 2 @tekobo i just ordered the wilfa probaker on the way from the uk. people tell me it does not produce too much heat and can handle high hydration and pannetone so it's good enough. i was considering sunmix 6 but the model i wanted was 3x the price of wilfa and i have to import it or wait a looong time. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 2 Author Report Share Posted July 2 Looks good @David Chang. Certainly much lighter than my Famag so no need to give it permanent space on a counter as I have had to. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 2 Author Report Share Posted July 2 On 6/30/2024 at 6:10 PM, Pequod said: Came home with a loaf of grits bread which I baked immediately since it proofed on the drive home. The grits are Anson Mill coarse grits, I know it is sacrilege but I can't get on with shrimp and grits even though my Texan friend swears they are delicious. Grits bread may well be the way to go with my grits supply. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2 Report Share Posted July 2 @tekobo - Sacrilege indeed!! Do you eat polenta - just a boushie name for grits! I have a wonderful recipe for shrimp & grits. I'd be willing to share with you, if you're game enough to try it? Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 2 Author Report Share Posted July 2 5 hours ago, tony b said: @tekobo - Sacrilege indeed!! Do you eat polenta - just a boushie name for grits! I have a wonderful recipe for shrimp & grits. I'd be willing to share with you, if you're game enough to try it? I remember your recipe from here: And a bit lower down in the thread I actually made the recipe and said I enjoyed it. I think I was telling the truth at the time but a few bowls of polenta later I am back in the not keen corner... Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 3 Report Share Posted July 3 4 hours ago, tekobo said: And a bit lower down in the thread I actually made the recipe and said I enjoyed it. I think I was telling the truth at the time but a few bowls of polenta later I am back in the not keen corner... Have you tried just straight grits, which happen to make a fine breakfast porridge? Pretty simple: 1 cup grits (stone ground) 4 cups water 3-4 Tablespoons butter 1/2-1 tsp salt 1/4 tsp pepper Cook on low until thickened. Add the butter toward the end. Top with a fried egg, drizzle with honey, use some in bread to make grits bread, or whatever floats your boat. If you can’t stomach basic grits then…yep…they aren’t for you. Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 3 Author Report Share Posted July 3 Hey @Pequod. Breakfast grits with egg? Blew my mind. But why not? I have just started making breakfast smoothies with tomatoes and today's with tomato, a chilli, basil, salt and flaxseed actually tasted nice. I think savoury smoothies are the way to go and will try savoury grits too soon. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 3 Report Share Posted July 3 4 hours ago, tekobo said: Hey @Pequod. Breakfast grits with egg? Blew my mind. But why not? I have just started making breakfast smoothies with tomatoes and today's with tomato, a chilli, basil, salt and flaxseed actually tasted nice. I think savoury smoothies are the way to go and will try savoury grits too soon. Thanks! Exhibit A: 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3 Report Share Posted July 3 I grew up eating grits for breakfast. I didn't know that you could eat them any other time until I was an adult and introduced to polenta. Then Shrimp & Grits became a "thing," that's when I started making it. Quote Link to comment Share on other sites More sharing options...
