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It was a busy weekend and a busy weekend of baking! Catching up on a few posts...Have been trying a few recipes and techniques of other TFL'ers in my last couple bakes, and this weekend I tried trailrunner's holy trinity of equal parts honey, EVOO, and yogurt in place of some of the water. I chose to try it on one of the whole grain recipes I've been wanting to bake again: 60
Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but
The final request for the long weekend was a basic "white" sourdough that would be sized well for a toaster. I decided to make a blonde with cross loaf scoring to make it lengthen instead of spread and bloom. I do like the look of the long score with a big bloom, but I must say there's something to be said for the "clean" look of this scoring too. I was due for a starter
The other request for the weekend was a porridge bread. I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf. To-date, I've always made the porridge as a soaker about 1-2 hours before final mix. This time I made it as a mash following Benny's recent post. My usual mash method followed Peter Rhinehart's (heat water to 165 deg
The concept for this loaf of bread came from the following video from FoodGeek.https://www.youtube.com/watch?v=InTqgRYVmh4This loaf turned out really nice! Moist but not gummy. The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor. It has a creamy texture will be great for grilled sandwiches and toast!Rice Soaker112.5g Long