Red quinoa and home milled hard white spring wheat 🌾 Such a pretty effect the red quinoa has on the crumb - and quite delicious! The quinoa adds such a pleasant nutty flavor, while also giving additional nutritional benefits 💗 Super creamy crumb with a lovely thin, crackly crust, just how I like it 😋 if you'd like to try it, see the recipe below. Happy Friday! . . Specs: all hand mixed 💗 285g autolysed flour (15% or 47g hard white spring wheat (milled to finest setting using my @wolfgangsmockmill), 238g @kingarthurflour bread flour, & 225g water). Levain inoculation at 20% or 57g, built by mixing 1:2:2 (starter:water:flour), 6 hr activation at around 75°F (more than tripled in volume in that time frame). Autolysed 4 hours. Added levain, then 30 min later added sea salt (2.1% or 6.5g). With the addition of the levain: 313.5g total flour and 253.5g water or 81% final hydration. Preparation of red quinoa: cooked on low heat for 13 min, 1x quinoa + 2x water. Turned off heat and let sit in the pot 20 min with lid on (all water gets absorbed). Transfer to dish to cool approx 30 min at room temp. Performed light fold, 1 lamination (sprinkled/spread on 12% or 38g cooled red quinoa), & then 3 coil folds (separated by 60 min). Total bulk was 6 hours at around 75°F. Straight to final shape, banneton, 15 min RT proof, then refrigerated overnight 38°F, 12 hours. Baked as usual! See full methods on my YouTube channel at Full Proof Baking; link in bio 💗🌾
Happy Thursday! Anyone else enjoying the signs of spring returning to the Midwest? I love how it finally hits 45° and midwesterners forgo their coats and some even start wearing t-shirts - it's so warm! 😆💗 Today I baked a sourdough with home-milled white spring wheat and red quinoa! Will post the full recipe specs and photo of the crumb together soon 🌾
Feeling *so much better* this morning after being under the weather this last weekend! The vast amount of beautiful sunlight is helping restore my health as well 🤗☀️ Crumb of recent sesame seeded, home-milled red fife this morning! Lower hydration by a bit on this one at 78% (feel like my bread flour isn't absorbing as much water as I'm used to 🤔) This recipe has quickly become a favorite - red fife really packs a punch of flavor! Pairs so well with sesame seeds 🌾 See full recipe below... . . Specs: all hand mixed 💗 285g autolysed flour (15% or 47g @bartonspringsmill red fife (gift from @breadjourney 😘), 238g @kingarthurflour bread flour, & 217g water). Levain inoculation at 20% or 57g, built by mixing 1:1:1 (starter:water:flour), 5 hr activation at around 80°F (more than tripled in volume in that time frame). Autolysed 2 hours. Added levain, then 30 min later added sea salt (2.1% or 6.5g). With the addition of the levain: 313.5g total flour and 245.5g water: 78% final hydration. Performed light fold, 1 lamination (sprinkled on approx 2-3 Tbl soaked, drained black sesame seeds), & then 3 coil folds (separated by 60 min). Total bulk was 5.5 hours at around 76°F. Straight to final shape, banneton, 28 min RT proof, then refrigerated overnight 38°F, 12 hours. Baked as usual! See full methods on my YouTube channel at Full Proof Baking; link in bio 💗🌾
Final shot of that red fife & sesame seeded bread from yesterday 🌾
Magic going on in my oven this morning... 😄😍 Red fife & black sesame. Love how those tiny blisters erupt all over the crust! . . See my YouTube channel for detail on how I normally bake (link in bio). But for this particular bake: Preheated oven to 500°F for 1 hour. Loaded dough and splashed lava rocks (positioned on bottom of the oven in a small broking tray) with a cup hot water. Baked 20 min at 485°F, then vented steam and continued to bake at 450°F, approx 20 min more 🌾
Ok, one more butter toasted oat porridge loaf! 😃😋 So loving this crumb structure! Incredibly soft and creamy 💗🌾 . . Anyone have any recommendations of sourdough bakeries to visit in Seattle? Considering a trip there in the next month or two!
Hello everyone and happy Monday! I've finished and uploaded my newest YouTube video on how to make this delicious and healthy butterfly pea flower swirl bread!! 💜🦋💙 This recipe also features butter toasted oat porridge (for those who want to see how to prepare and incorporate porridge in a loaf). See the link in my bio at the top of my Instagram page to check it out! 😃 . I’m also excited to announce that beginning with this video, I will now be offering for sale a supplemental PDF document containing the content of my specific videos including the full recipe notes & methods! While these documents won’t be necessary to learn the techniques I use in my videos, they may help provide further insight into my methods for those that would like it. These supplemental PDFs will include a transcript of the video (in case you would prefer to read the full specs or translate the text), a detailed flowchart, my rationale behind each step of the method, answers to some commonly asked questions, time-stamps that correspond to the video, and additional detail regarding how I fit the process into my day! Links to these PDFs can be found within the YouTube video descriptions, which will take you to Gumroad.com. . In addition to the requests I’ve received for this specific type of media, I hope these PDFs will help to answer many of the questions I’ve received since uploading the Basic Open Crumb video a month ago (yes, the Basic Open Crumb video now has its own PDF posted too!), while at the same time providing an outlet for fellow bakers that have asked for a way to help support the work I am doing 🤗 💗 I can’t thank you all enough for your kind words of support! I will try my best to continue to provide quality info about sourdough bread!
Toasted butter oat porridge for today 😋🌾 I know I've said some of this before, but I'm just so honored to be a part of this Instagram baking community. Whereas other social media platforms for some reason seem to harbor plenty of negative energy and harsh, unhelpful criticism - the bread network here on Instagram allows for real connections, healthy interactions, inspiration and support. Bread baking has helped me overcome some of my anxiety and introvertedness (meeting and befriending like-minded people here in Chicago has been especially beneficial) and helped me become more creative and mindful. I feel that this particular group of bakers from around the world really holds one another up. We support one another by experimenting and sharing results, by giving recognition/citing our inspiration from others, encouraging bakers, and answering questions to the best of our ability. I'm proud to be part of of this bread movement, which continues to grow month after month. Thanks for reading! 🥰
🥰💜🦋 Happy as I could be with this butterfly pea flower swirliness with butter toasted oat porridge 😋 flavor and texture are fantastic - super tender soft crumb with a nutty buttery flavor, crackly bubbly crust - did you know I always hide the oatmeal porridge slices in the back of the freezer, at least make it more difficult for the other family members to find 😆💗 Working on this video tutorial (starting today) to upload onto my YouTube channel! But one tip for now: if you separate the flowers from the stems, it can help to give the best color! . Special thanks to @ratti_xtraordinarybite for the original idea to use these wonderful flowers in sourdough!! 😘 . I purchase my dried butterfly pea flowers on Amazon (product number B00HHYF7E6 🦋) You can see the two tones of dough in my previous post.
Combo of a few favorites... silky butterfly pea flower 🦋, two-layered swirl, and buttered oat porridge! 💜 I'm planning to prepare another YouTube video recipe walkthrough showing how to make a loaf like this one 🌾 Always in love with those little pockets of color shining through on the crust. Cannot wait to cut in! 😍
What an extraordinary two days spent with Anna @breadjourney!! 😘 I feel so lucky to have had the opportunity to share methods and spend quality time with such a lovely lady - loved having a front row seat to watch her intricately score a boule (swipe over to see the magical scoring she did on the boule!) - really this was a weekend I will never forget! To top it all off, I was gifted Anna's personal @wiremonkeyshop #ufolame - whaaat??! I cannot tell you how honored I am to have this in my possession and I hope I am able to do it some justice! 😄 Gotta get to work trying out some new slashing technique!! 🤗💗
Crumb on the 15% whole wheat flour plus 20% sprouted whole wheat berries! Love this flavor - and that crackly thin crust just melts in your mouth 😋 So grassy and sweet - man, am I a big fan of sourdough bread 😊 . Been working with pretty high hydration dough for awhile - this one around 85%. Love the extensibility of the higher hydration doughs, but this week I would like to test out some lower hydration bakes. Always experimenting, always learning ❤️ Happy Sunday!! . . Baked in my new @challengerbreadware #challengerbreadpan (see previous post for more detail regarding the pan)!