I love playing around with different grains. When I saw the Amaranth Flour from Bob’s Red Mill in the supermarket, I bought it without hesitation. There was very little information about amaranth flour in my bread books on hand. Luckily I found a formula on whole grain sourdough in MC’s blog. MC is a devoted blogger on bread who shares so much information about her SFBI workshops and passionately visited and introduced to us different bread bakers in her blog where I’ve learnt a lot. Do visit her site (though I guess many of you already know her).
Back to amaranth flour. It is gluten-free as it is not wheat and is produced from amaranth grain. It has a smell of grass and raw carrots. The formula in MC’s blog was suggested by Safa Hamzé who was the instructor the SFBI workshop and has developed techniques working with whole grains. You can find some of the information in an article in “Whole Grain Mania” in Baking Management.
Hence this bread is made of 20% amaranth starter. The starter smelt less “grassy” when ripen but did not smell as sweet as starter made of wheat.There was no amaranth flour in the final dough and so overall amaranth flour was abot 9%. When baking the bread gained color pretty quickly and turned into beautiful reddish-brown. Safa mentioned in the Baking Management article that amaranth kept moisture well which I agree from my result this time. The crumb of my bread was nicely moist and did not stale as quickly on the next day. The crumb was also open and color was yellower. However I could not taste the slight lactic flavor as mentioned in the article. I could not taste the “grassy” flavor from the amaranth neither.
I am happy with the result of this time and agree with Safa that bakers can consider adding amaranth flour to their breads in order to help extending shelf life of the bread. Safa has suggested overall gluten free flour should remain under 15% in overall formulation, and I will try playing around with 15% of amaranth flour next time.
This bread will be submitted to Yeastspotting. Let me know if you have more ideas or other information about amaranth or whole grain sourdough.
|Amaranth Starter (100% hydration)
||1/8 tp (approx)
*I baked at 220C for first 25mins, the bread gained much color that time. Then I lowered to 200C for another 10mins, and kept the bread in oven for another 5 mins with oven turned off.
Posted by Nat on March 1, 2011
It was cold and humid these few days. My sourdough was slow moving so the two bread did not rise as quickly as the recipe indicated. I found that the crumb of my chocolate bread was not as open as those I saw on web. May be a sign of underproof? Final rise was 3 hours and I was not patient to wait longer so just baked the bread right away. The dough size and feel seemed not ready. I adopted the recipe from this site which was originally from Michel Suas’ bread book. Taste of bread was more mellow and better on the next day. The chocolate taste can be stronger and texture was not as chewy but a bit cakey. Need more experiements on this bread…
Apple Bread is a contribution to the Mellow Bakers. I didn’t know Apple Cider before I baked this bread and almost purchased Apple Cider Vinegar as I could not see any Apple Cider in the supermakets at all. Luckily I found on Joanna’s Zebbakes.com that in the US Apple Cider is actually unfiltered and unpasteurized apple juice. Finally I just made the apple juice myself with the juicer at home. What will happen if I used the vinegar? A blogger saved my bread! lol …
Made only 4 small rolls as I did not have enough dried apples on hand. I baked one apple and only about 1/4 of the weight was left after drying. I love the addition of dried apples in the bread, yum. Could not taste the apple flavor in crumb though. The rolls were 80g each and I baked for 25mins at 220C. It seemed the bread did not darken as easily as the recipe indicated.
Posted by Nat on February 15, 2011
This is an interesting bread to play with. The Detmolder method requires to build rye sourdough in 3 stage under accurate temperature:
Refreshing Stage - Moist!
1st stage (Refreshing phase): develops yeast cells with a high hydration paste (150% water) that matures for 5-6 hours at 77-79F (mine 77F)
2nd stage (Basic sour): add more rye and water for a stiff textured paste (60-65% hydration) that ripens for 15-24 hours at 73-80F (mine 77F). This is to develop acetic acid for the sour tang
3rd stage (Full sour): add more rye and water for a moist paste (100% hydration), ferment for 3-4 hours at 85F (mine 86F). This favors to develop lactic acid for a smooth and mild acidity to the bread
2nd stage - see it breathing!
The interesting part for home bakers is to look for an area or other innovative solutions for the desired temperature. My boyfriend definitely found it interesting to see me measuring temperature at different places and put sourdough near the computer (77F). On the 3rd stage it was on top of the computer monitor (86F). I love my pc. My boyfriend did not know what I was exactly doing at the beginning hence put the dough back to the kitchen. A little accident.
As always it’s not hard to make bread, I didn’t even knead this one and just mixed the final dough with a metal spoon until no apparent grain of flour was seen (no knead dough?). All is the long fermentation period. This one has taken 5+18+4+1+1=29 hours from refreshing to out of oven. O yes, and another 1 day to let the crumb stabilize before cutting. It was an exciting moment.. I once made the Vollkornbrot before which also needed to stabilize the crumb but the crumb just fell apart… Whew! Luckily this one was fine!
I used Doves Organic Rye Flour for the bread. For medium rye I just weighed an equal amount of organic rye and shifted half of the flour to remove the bran as medium rye. I baked the dough for 50 mins but it was a bit too moist. Should bake for longer time with my oven. Also seems too much flour on the baked bread~ Taste, little sour, strong in rye, strong in the good flavor of a long fermented bread. Worth to appreciate .. and serve little by little … I told myself of that
Posted by Nat on February 1, 2011
Limpa is a traditional Swedish rye bread. According to Peter Reinhart in The Bread Baker’s Apprentice, what makes it different from German and deli ryes is the use of aniseeds, fennel seeds, orange peel and a touch of cardamom. Recipe I used is from Reinhart’s another book Whole Grain Bread which fitted my schedule. Besides the spices and citrus, Reinhart’s recipe also has an overnight soaker and rye starter. The bread is moist, rich and heavenly fragrant, and I love it so much!
Some websites also mentioned Swedish Vört Limpa which is offered mainly in Christmas. The difference is the addition of some malt to the dough. I think the taste of limpa is already a wonderful treat for the season, and not as sinful as stollen or panettone.
I used whole rye starter at 83% hydration and whole wheat flour in the final dough. The dough was very sticky. I kneaded it only for 15-20 times and the dough had little strength. However it had very good rise in the oven. Hehehe, seems some luck with this bread. This delightful bread has started my good holiday.
Posted by Nat on December 23, 2010
This is from Jeffrey Hamelman‘s book “Bread“. Nice and clean loaf. I made this loaf with Dove’s Organic Strong White Bread Flour. Actually I’ve made this bread 2 times – the first time was with King Arthur’s Unbleached All Purpose Flour, which looked much flatter with closer crumb (I didn’t even take a photo). I emailed King Arthur and got a reply that the AP flour is softer and hence it’s better to use bread flour when the recipe calls for. I always thought it could be used for bread as there is a baguette recipe behind the bag of the flour. Maybe it depends on how the flour is used in a recipe? I should also have noticed that the dough with the AP was quite loose when I was making it too. There’s still much to practice and learn for my home baking.
Posted by Nat on December 18, 2010
I love the 100% spelt bread that I’ve made according to Richard Bertinet‘s recipe in the book “Crust” before, and this time I’ve made a sourdough version of it. I replaced all the poolish by a liquid sourdough (1:1 spelt to water) and added 25% of walnuts (to all flour) to the dough. Others were remained the same as the recipe.
Proportion of sourdough to final flour was 2:1. The bread was only little sour. Crumb was chewier with the sourdough and I like it. I also like it with walnuts, which go well with the sweet and nutty spelt. Love spelt. I am thinking to make a spelt bread with cheese and walnuts next time.
Recipe adapted from: Crust by “Richard Bertinet“
Posted by Nat on October 10, 2010
I forgot adding salt to the dough of this bread, haha. This was until the dough doubled so quickly during 1st fermentation, I suddenly remembered it! So I kneaded the salt into the dough immediately, and that was the time I really understood how the salt could increase the dough elasticity.
The dough without salt at the beginning was lack of gluten. I thought it was because of the rye and barley flour. However the gluten was much improved after I added the salt. Anyway, I let the dough rest for its final hour of fermentation. I’m not sure how this has affected my bread.
As Dan has suggested in the recipe, I toasted the barley flour before preparing the dough. I really love the nutty smell of it. Mmmmm Also a banneton is necessary for holding the dough in its final fermentation, as its strength is not as strong with the rye and barley flour in it. I could see “cracks” on the seam side after its final fermentation.
This is another tasty bread. I agree that the rye and barley have served as friendly background flavors. I also like the mild sourness. It started my week perfectly.
Recipe from: The Hand Made Loaf by Dan Lepard
Posted by Nat on September 6, 2010
I don’t have time to bake very often and there are a number of grains and seeds in my kitchen going to expire now. There is also a 2-day old rye sourdough in the fridge. It smelt very sour. Therefore I made this bread in an attempt to clear these stuff, and the result is not bad!
The bread contains a soaker with sesame seeds, rolled oats, linseed, semolina and sunflower seeds. The soaker had a strong semolina flavor but the flavor was not noticable in the bread. Instead the bread has a stronger sesame flavor especially in the crust.
The most interesting thing is the bread is only mildly sour. Maybe I don’t have to throw out a 2-day old sourdough now. The bread is mildly sweet because of the grains too. I quite enjoyed this bread, especially enjoyed throwing anything I have on hand to the bread and returned with pleasing result.
My recipe (600 g bread dough):
100% high gluten flour
20% rye sourdough (2-day old)
90% water (40% for soaking the seeds overnight with some salt added)
1% instant yeast
30% seeds (sesame seeds, rolled oats, linseed, semolina, sunflower seeds)
Baked at 230C.
Posted by Nat on May 23, 2010
This is my light rye bread for the Mellow Bakers.
Some people do not like the caraway flavor in rye bread. The caraway in this bread is light. In addition to the thin crust, soft crumb and mild sour flavor, this rye bread is an easy-going one.
I could not find medium rye flour that the recipe called for. As a result I sifted half of the whole rye flour to substitute for the medium rye that the recipe suggested as an alternative, and saved the bran for the crust. Except this, the rest of the recipe was really easy to handle.
I enjoy making bread for the Mellow Bakers. I hope I’ll have time to bake more soon!
Posted by Nat on April 25, 2010
This recipe is from Jeffrey Hamelman’s “Bread”, a sourdough made of flour, salt and water only, and no commercial yeast. A “pure” bread that I like the most.
There is another Vermont Sourdough recipe in Hamelman’s book using 10% rye and 15% starter, and this one is increased to 15% and 20%. According to the book, the increased rye provides more fermentable sugar and minerals to the yeasts in the levain. In addition to the increased levain, this bread is more acidic than the Vermont Sourdough. Since acidity has tightening effect on gluten structure, the crumb of this bread is tighter, chewier, and more elastic.
In terms of taste, this version is sweeter and more tang to me. Definitely I prefer this one more.
I’m submitting this beloved bread to World Bread Day 09. Happy Anniversary! : )
Make 1 Loave
Bread flour 91g (I used King Arthur All Purpose)
Mature culture (liquid) 18g
Bread flour 295g
Whole-rye flour 68g (I used Bob’s Red Mill Dark Rye)
Liquid Levain 204g
1. Mix ingredients for liquid levain build. Cover & let stand for 12-16 hours at 70F.
2. When the levain is done, mix all ingredients except the salt of the final dough to medium consistency. Cover and let stand for autolyse for 20-60mins.
3. Sprinkle in salt and mix for another 1 1/2 -2 mins.
4. Bulk fermentation for 2 1/2 hrs. Fold after 1 1/4 hrs.
5. Shape the dough. Final fermentation for 2 to 2 1/2 hrs (or retard for 8 hrs at 50F, or up to 18 hrs at 42F)
6. Bake at 460F for 40-45 mins with normal steam.
Posted by Nat on October 11, 2009