Syzygies Posted October 1, 2018 Report Posted October 1, 2018 17 hours ago, Pequod said: Next week I’ll begin experimenting with a higher proportion of spelt and rye, and also replace about half of the bread flour with high extraction hard red wheat. Some people have trouble with reduced rise, using freshly ground flour. This problem is poorly understood by most writers, but understood by professionals. The issue is "green flour"; flour needs to age, but we want to grind fresh and not have the germ go rancid. Michel Suas has the most complete answer: Add 30 to 40 parts per million ascorbic acid. How? Mix AA 1:20 with white flour, sieve multiple times to mix completely, then mix some of that mixture 1:20 with white flour. One now has a 1:440 blend one can measure with a gram scale. This solved all sorts of problems for me. I also found rather noticeable variation in different sources of whole grains. Keep notes, and be sure to experiment. The flavor of adding a "guest grain" in moderation can also be a remarkable change. We don't drink the same wine all the time? Variation in bread grain is also good. 1 1
Pequod Posted October 1, 2018 Author Report Posted October 1, 2018 @Syzygies - thanks for your tips in this and other posts. Thus far I've managed up to about 60% whole grains (the rest being Giusto's Artisan) without need for add-ins to compensate. I have a bottle of ascorbic acid on hand just in case my luck changes. Have been pretty successful with flavor and dough "management" (for lack of a better term) whilst using combos of hard red wheat, spelt, and rye. These form the basis of my "go-to" breads so far. I also have a bag of Einkorn that came with my Mockmill. Haven't quite figured out what to do with that yet... Anyone have a good Einkorn recipe hanging around? Maybe I'll check at Wegman's...
Jon B. Posted October 1, 2018 Report Posted October 1, 2018 4 minutes ago, Pequod said: Maybe I'll check at Wegman's... Now your talking....................... 3
Syzygies Posted October 1, 2018 Report Posted October 1, 2018 1 hour ago, Pequod said: @SyzygiesAnyone have a good Einkorn recipe hanging around? Maybe I'll check at Wegman's... I love Einkorn. It fits into my "guest" regime: 10% nicely enhances flavor with no downside. 20% starts to make a noticeable change in handling. Not necessarily adverse, but something to learn by experience to correct. 1
tekobo Posted October 4, 2018 Report Posted October 4, 2018 I love Einkorn too. Happily, the nice lady at our farmer's market appears with it once a month and I get to eat it without having to do any work, other than that required to get the money to pay her. Loving these posts even though I am a long way from finding the time to get into bread again.
Pequod Posted October 19, 2018 Author Report Posted October 19, 2018 My new toy. Picked up a folding Brod & Taylor proofer. Maintains a humid environment at precise temps for proofing dough. Here it is in action doing what it does best: proofing. This will become English Muffins for tomorrow's breakfast. A completely frivolous purchase, but what the hey. 3
MacKenzie Posted October 19, 2018 Report Posted October 19, 2018 Pequod, I've had one since they started and love it. I make yogurt in it also. It is permanently setup in this house. 1
Pequod Posted October 19, 2018 Author Report Posted October 19, 2018 2 hours ago, MacKenzie said: Pequod, I've had one since they started and love it. I make yogurt in it also. It is permanently setup in this house. Yogurt is planned for this weekend...after it proofs a loaf of sourdough! 2
Pequod Posted October 20, 2018 Author Report Posted October 20, 2018 Today I made some instant pot apple butter, a loaf of sourdough (proofed in my proofer), and some yogurt (also in the proofer). Yogurt is kid of boring, but here’s the apple butter and bread. Pretty decent crumb. Nice ears too. 3
Wahoo Posted October 21, 2018 Report Posted October 21, 2018 Amazing effort , That bread looks absolutely delicious , I would love to have a go on the KK .
tekobo Posted October 21, 2018 Report Posted October 21, 2018 I'm so glad you are back posting @Pequod. Now I can talk about bread ears with the best of them. 1
Pequod Posted October 21, 2018 Author Report Posted October 21, 2018 This loaf was done in a Lodge combo cooker in the oven as I’m tweaking too many variables already — new proofer, different ratios of spelt and rye, hydration, etc. Next weekend I’ll take it to the KK and use @Syzygies steam oven technique. The fall leaves should make a nice backdrop too. Properly scored bread will have pronounced ears, but will it listen? 2 3
Pequod Posted December 9, 2018 Author Report Posted December 9, 2018 Today’s loaf. And a closeup of the ear. Just because. 5
MacKenzie Posted December 9, 2018 Report Posted December 9, 2018 My, what big ears you have, Pequod. 4
Bruce Pearson Posted December 9, 2018 Report Posted December 9, 2018 The better to hear you with Mac 2
MacKenzie Posted December 9, 2018 Report Posted December 9, 2018 Seriously though, that is a lovely loaf of bread. 1 1
Bruce Pearson Posted December 9, 2018 Report Posted December 9, 2018 Pequod your breads look yummy big ears and all. Instant pot apple butter sounds good too. 1
tekobo Posted December 10, 2018 Report Posted December 10, 2018 On 12/9/2018 at 2:13 AM, Pequod said: And a closeup of the ear. Just because. Mouthwatering view, ears n' all. 1
Wahoo Posted December 10, 2018 Report Posted December 10, 2018 Looks amazing bread that . Well done .Sent from my iPhone using Tapatalk Pro 1
