The Bread Topic (2016–)

[Ann_T]

 

 

 

I'm inspired to maybe start making more "seeded" loaves.

 

These all look so good.   

 

Patrick, I had planned to stop at True Grain Bakery today to pick up their Stone Ground Organic Rye that I use to feed my Starter, and they also

have Organic, stone ground, BC whole Khorasan flour.  So I'm going get a bag of it too.   

 

Today's bake.

Made a small "biga" yesterday morning using just the sourdough discard remnants in the bottom of a jar, added 55g of water and 55g of flour.

Mixed, covered and left on the counter to rise. Added it to 600g of flour, salt and hydration was 70%.

Made the dough last night before bed.

Was left out on the counter until 3:00 am, for a 7 hour, room temperature fermentation.

[PatrickT]

@Ann_T Your loaves are always spectacular! 😍 I think you'll really love the flavor of that Khorasan flour.

[paul o' vendange]

@Ann_T, wow, spectacular!  I also love Khorasan.  From time to time, I'll venture into both emmer and einkorn, but though I love their flavors and aromas, I really like that Khorasan is both really aromatic and as easy to work with in my experience as wheat.  

[Ann_T]

Thanks @PatrickT and @paul o' vendange, I'm looking forward to trying the Khorasan.

 

Baked three times today.

Matt pulled one of my sourdoughs out of the fridge this morning and used a little over 500g to make a large pizza for lunch,

and I shaped what was left into this little batard.

I had also started another dough early this morning with a small sourdough "biga" that I had left out over night.

 

This dough was left on the counter for a late same day bake, and rather than bake on a stone, I baked it in a loaf pan.