From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Tuesday, February 2, 2016

Baby Bear bread

In early January, before we all got sick and everything went south, I made up 2 loaves of spelt sourdough: 1 white/sifted spelt (left) & 1 wholegrain (right).  

The white was airy-er, taller and had a great stretch/chew.  The wholegrain was tighter, denser, and great, but not as great for sandwiches as the white.
So I decided to do up a 50-50 loaf, half wholegrain, half white.  

It was a big failure.  It never got done, and it was dense (only 3" tall) and gummy.   

I think it wasn't anything to do with the flour mix, but that I'd taken the sourdough starter out of the 'fridge that same day and used it.  I should have fed it a couple of days to get it's legs back under it.

So I tried again yesterday.

This time I used a 60/40 ratio (white/wholegrain).  

The starter had been doing a good job for a couple of days (had even made pancakes from the discarded slurry). 
  The finished loaf turned out great!  It did not reach the 5" mark as the 100% white (top pic right bottom frame), but it did reach 4", a good height for sandwich.

The color is lovely, not as tan as 100% white and not as brown as the 100% wholegrain.  It turned out golden with a nice crumb and good air.  I left the plastic on the fresh loaf for an hour to soften up the crust and it sliced up easily.  Another thing I did differently this time was to grease the bread tin with coconut oil.  The fresh loaf tipped right out.  Boy howdy that was nice.

So now I've got the whole thing sorted out: 60/40 flours, oiled tins, softened crust.  I'm good to go.  I've got only a pound or 2 of the white left so have ordered more from Small Valley Milling where they grind/sift their own organic flours.  The wholegrain I can get locally (Bob's Mill).  

Okay, pancakes - check.
Bread - check.

Next:  pizza.  Stay tuned.

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2 comments:

  1. Kris, I have decided you almost need to be a chemist to be a bread maker. Mine seems to be slightly different each time. I do agree you need some white flour for sandwiches. It looks like you have figured yours out. Congratulations.

    It is still, with all its little idiosyncrasies, my favorite thing to do. I need to make bread today or tomorrow at the latest.

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    1. And sourdough starter is even more interesting ... it's ALIVE. Woohahaha. And can be cranky at times. "White" spelt is just wholegrain spelt that has had most of the bran, etc. sifted out. Unbleached, unbromated, unenriched, just good flour. It's not really white when baked, just lighter than wholegrain. FYI - all my loaves, no matter if I roll the dough, pinch it, slice it, etc, one side blows out. I don't worry about it.

      I'm working on my first ever batch of pizza dough. Fingers crossed.

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