Bread

My wife saw one on a YouTube video I was watching and tracked it down. Made by zatoba

Fancy lame looks good.

This made me chuckle:

50:50 white and dark rye this morning. Very tasty, but I think I prefer dark rye as a proper germanic style ryebread and a whiter sourdough.

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Bit the bullet and bought a Kitchenaid; can't wait to make enriched dough stuff properly

Back on the Pittas yesterday, used honey instead of sugar. Happy with results.

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My kitchenaid is used for cakes, making pasta, making sausages and milling flour. Have yet to make any bread dough with it.

Maybe it’s time I considered some enriched doughs - you got any good recipes?

It'll get a good run through for sure; definitely gonna do more enriched stuff, bomboloni, brioche, babka etc; sure I can do a lot of it by hand but have always struggled to incorporate butter.

Got a pretty hefty discount so I can't complain either

Which one did you get?

Classic, 4.3L in black; wanted to get one big enonugh for the ice cream attachment should I get that later down the line

I got the heavy duty stand mixer - the lift version. It’s great, enjoy yours mine is out in use 2 to 3 times a week.

Mine takes some heavy use but I've never milled flour with it. How does that work?

Mockmill make a stone milling attachment (kitchenaid make one too but it’s stainless steel)

That looks a lot better by 50:50 attempt from few weeks ago.

Could you give me a super quick method summary please?

Sure - was the super forgetful method.

Threw ingredients together at 11pm having forgotten I planned to make it. Stirred together thoroughly, but didn't allow autolyse as I went to bed.
120g starter, 250g dark rye, 250g white, 360g water, teaspoon of salt.
in the morning gave it a few folds, shaped and left to prove for maybe 90mins/2 hrs.
Baked.
A bit more working the night before would have probably been ideal.

Thanks for that. Not too dissimilar to how I tried it then! Mine was more like pumpernickel, absolutely delicious but not what I was aiming for.

I'm going to try 60:40 ish white:rye next and as I said, give it a bit more work initially.

But I also loved a full dark rye with seeds and molasses (from a breadtopia recipe) I've done a couple of times - amazing with dried ham and homemade pickles.

Muesli loaf

It’s a really wet sticky dough, so instead of flouring the worktop I oiled it for final shaping, made the task much easier. This helped with skin tension and got a decent spring in the oven.

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Today’s effort

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Beautiful, reminds me to move on to next breakfast course.

First loaf with home ground flour. Others who milk their own flour notice that the protein content is slightly lower with freshly produced flour and the rise is lessened. This was 70% French organic white flour (pre milled) and the rest freshly ground spelt.

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And wow. Flavour is so much more complex than similar loaves using normal whole meal spelt.

There is a greater sweetness, but also a more marked sourdough flavour as the bacteria have been working on a flour with much higher nutritional value. This is also accompanied by almost floral perfumed notes which I am guessing would usually have evaporated away in flour that is weeks or months old.

Reading around on using freshly ground flour it appears some (rye and wheat) are likely to absorb much more water though spelt absorbs less. Proving times are likely to reduce because the flour is more nutritious. Rise is likely to reduce as the protein develops with time after milling. So basically I have opened up a load more variables and unpredictable factors.

However wheat berries last years - as opposed to 6 months for wholemeal flours so I can invest in large sacks of grains.

So who wanted cast iron casserole dishes, going to be wandering junk/second hand shops so was wondering if anyone wanted a pot and sizes.

Colletion to be from London as I suspect posting will not be economic.

Not too bad. Hate working with such a huge pot of oil though

They look sensational