May 19, 2021 - 10:37am
alcophile
Bread Cavern, or Red Fife Hydration Question
My question is about the hydration of freshly milled Red Fife flour. I recently purchased Red Fife and Yecora Rojo flours from Breadtopia. I first used the Red Fife flour in Peter Reinhart’s
Whole Grain Breads 100% Whole Wheat Sandwich recipe. The instructions are creating a biga with about half the flour and 1 g yeast at 75% hydration, another half of the flour in a soaker with milk and salt at 87% hydration, and storing overnight the biga cold and the soaker at room temperature. The final dough is assembled with more yeast, oil, sweetener, and additional flour. Final hydration is 72%. This is the as written bakers percentage summary:
Colon Blow Carrot Date Hemp Bran Mega-Muffins thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.
January 18, 2021 - 10:25pm
StuPot
Wheat berry blend and milling workflow for a lighter loaf
I am new to both milling and sourdough bread baking jumping in on the deep end. My target is a nutritious and flavorful loaf that has some amount of lightness (taste and crumb) and nuanced enough for the tang to come through. The KAF Extra-Tangy Sourdough Bread recipe was a good place to start as it calls for an overnight soak which is much needed for home milled flour. Tried lots of great ideas from this forum. Following is the workflow I have developed so far after 6 tries.