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
It was an experimental kind of weekend. Two loaves that I've been wanting to try and had a window of opportunity. Really happy with one and mixed results with the other.First up. 100% Whole Grain Spelt with RYWStarted with milling 460g of spelt berries on my Mockmill with the stones adjusted so they were just touching. Flour was sifted with a #40 screen and the bran
There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the