What are you Baking the week of May 3, 2020?

[skeptic7]

BakerAunt,
Good luck on the bread. I don't think 2 tsp of yeast is too much for such a heavy bread, but 1 or 1 1/2 tsps of yeast will probably work too. Just give it the time to rise to the necessary volume.

[BakerAunt]

I baked Millet-Sunflower Bread from KAF’s Whole Grain Baking (pp. 202-203). I cooked the millet the night before and forgot that I should have cooked only a half recipe of it. I decided that I would try doubling KAF’s recipe. Usually I do not double the yeast (1 tsp. for one loaf), but this bread has a lot of whole grains. I settled on 1 and ¾ tsp. yeast. I always cut the salt to 1 tsp. for a single loaf, and I doubled that for two. I’m trying to conserve bread flour, and I like more rather than less whole grain. So, I replaced one cup of the bread flour with an additional cup of whole wheat flour, and I replaced another cup of bread flour with 1 cup of high-gluten flour. I replaced the vital wheat gluten with special clear flour since Cass told us once that special clear flour is vital wheat gluten. (I have made this substitution before, and it works well.) I do not include the 1 tsp. dark sesame oil, as it is not a product that I have on hand and would be unlikely to use. I replace the orange juice with water. I follow the mixing instructions except that I proof the yeast with the honey, then mix in the millet before adding all the dry ingredients EXCEPT for the salt. I also hold back the olive oil. I mix with the paddle, then let it rest for 45 minutes, as stated. At the end of that time, I sprinkle the salt over the top, add the oil, mix it with the paddle, then move to the kneading hook for a short initial knead on speed 2, adjusting the dough as needed, and then I knead for 8 minutes on speed 3. The first rise took an hour and 45 minutes (the house temperature is 66F). The second rise (at same temperature) took an hour and a half. The loaves baked in 40 minutes and look splendid. We will slice one tomorrow at lunch, and I will freeze the other.

[BakerAunt]

Actually, it's Sunflower-Millet bread, but I'm afraid to edit the post.

[Mike Nolan]

BA, do you get the checkbox at the bottom that says 'Keep a log of this edit'? (I don't know if non-administrators see that option.)

If so, you might try unchecking it and see if that has any impact on your tendency to have edits flagged as spam.

[Mike Nolan]

Thursday I will be making some baguettes, using the recipe I got with the French T65 flour (but using KAF flour this time), I plan to make these at least once to make sure my techniques are up to speed before I make a batch using the French flour. It'll also give me some bread to compare it against, including photos.

[BakerAunt]

Last time I edited, Mike, I did uncheck the box. So far, so good.

That Sunflower-Millet Bread is wonderful. It has a mild taste, even with the additional whole wheat flour, and it is a soft, light bread. I'm going to type up the double recipe directions for myself so that I have the option of baking two loaves. The 1 3/4 tsp. yeast for the double recipe worked. I don't think that I'd reduce it further, simply due to the amount of whole grains.

[Mike Nolan]

I've got 3 baguettes in final proof in my couche, turning them out onto the baking pan will be next, then I'll slash two of them and cut the third for epis de bles. I'm doing things a bit differently, so it's like going back to school on baguettes. This is my (first) practice batch using KAF bread flour, the recipe is a bit higher hydration than I'm used to.

[Joan Simpson]

I baked another loaf of sourdough,this one is lighter and better taste.

[Mike Nolan]

I give today's test bake a B-, the dough got a bit of a skin on it during the final rise and that made it hard to slash cleanly. I'll have to work on that. The crumb wasn't quite as open as I had hoped, either, I think it deflated a bit as I was transferring it from the couche to the baking sheet. I don't have a flip board, maybe I'll try to make one. Or I may try to do the final rise on the baking sheet rather than in a couche.

But it still tastes pretty good and making what Chad Robertson calls a young leaven or immature starter by adding a very small amount of my rye starter (around 5%) to flour and water at 100% hydration and letting it double overnight at room temperature, then using that plus a small amount of instant dry yeast produced a bread that rose fairly well, but with just a hint of an acid taste.

There's always a question of how long to bake a baguette. As bakers, we tend to like the ones that have a lot of browning on them, but bakeries often report that one that are just mildly browned sell faster.

I'm planning to do at least one more test bake before I break into the T65 flour.

[RiversideLen]

I made KAF's Pumpkin Cinnamon Rolls. Made a few changes to it, subbed walnut oil for the butter, I don't have powdered milk so I used buttermilk for the water, only used one egg and made up difference with a little more buttermilk. I made a maple glaze for it. The rolls are still warm so I haven't tried one yet but I did taste the glaze, it's real good.

For the dried fruit, I used KAF's fruitcake fruit mix.

• This reply was modified 4 years, 6 months ago by RiversideLen.
• This reply was modified 4 years, 6 months ago by RiversideLen.

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[BakerAunt]

I've baked that recipe (with changes of course), also, Len. They are delicious.

[Joan Simpson]

RiversideLen your pumpkin cinnamon rolls sounds nice.Mike I've never tried to make a baguette.

[Mike Nolan]

Baguettes are not the easiest bread to make, quite a few bread sites have post after post from people seeking the key.

[BakerAunt]

I spent Friday morning baking Whole Wheat Sourdough Cheese Crackers, using the dough I made a week ago. I don't usually leave it this long, but it was fine.

[skeptic7]

I did Cheese Pizza, turned out very nicely. I was a little worried because this was the inferior flour but it seems to have worked.

I've tried pumpkin cinnamon rolls they are very nice.

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