For two loaves
550 g whole wheat flour
150 g bread flour
60 g buckwheat flour
100 g rolled oats (ground)
11 g flax seeds (cracked)
8 g instant yeast ( 2 tsp)
14 g salt (2 tsp)
130 g cooked potato
415 g buttermilk (about 1½ cup)
20 g oil (2 tbsp)
22 g molasses (1 tbsp)
60 g orange juice (¼ cup)
|Dry ingredients, wet ingredients and potato|
|Letting the fairly stiff dough rest for 5 minutes so the flours soften|
|3:37 pm: After 10 minutes of kneading. Rounded and ready to rise|
|5:28 pm: Long first rise|
|5:31pm: Ready for second rise|
|6:14 pm: Quicker second rise|
|6:26 pm: Total dough weight = 1615 g. Shaped into two loaves|
|7:04 pm: Proofed, slashed and ready for the oven|
New breadboard and slicer
My mother-in-law got me this wonderful cutting board / cooling rack / serving tray. She couldn't wait until Christmas to give it to me, so I got an early present. My cutting board was getting some deep grooves from using a serrated blade and collecting the crumbs was always a pain. This one takes care of both problems. The slatted board can double as a cooling rack. It comes off and the lower portion makes a nice serving tray. It also collects crumbs when used as shown. I am still getting used to the slicer as the angle of the blade is perpendicular to the handle.
|Cooling on the new breadboard|
|Dense moist crumb|
Not bad. The crumb was quite dense and initially very moist (maybe even a tad gummy). The flavor was fairly bold, similar to rye bread.
Date: November 17, 2011
Recipe: My own recipe (see above), with notes from Laurel Robertson's book.
Flours: Whole wheat, bread flour, rolled oats, buckwheat flour
Bread specific ingredients: Flax seeds, potato
Sweetener used: Molasses
I should try buckwheat flour in Peter Reinhart's multigrain struan bread.
This dough was very stiff. I wonder if adding more liquid would help make a lighter crumb.
This one was not bad for winging it, but it wasn't exceptional either.