own grans, the mire local the better, but I sift out all the bran, but use it all, to make a bran levain to make the bread even more flavorful and open! I need to get him using a bran levain to take his baking up another notch:-)
$12 is ridiculous for a loaf of bread but he is in the most expensive place on the mainland for doing anything. I'm surprised anyone can afford it but I'm glad he is helping poor folks to enjoy a good loaf of bread. Hope he bakes for the food banks too. Nice to see hippies scan till live in SF too!
That idea appeals to me. In the past I’ve almost always used all of the ground grain in the dough. Your idea may be the best of both worlds.
So, you sift the grain. Because of this the loaf should be lighter. But you use the bran and large bits in the Levain. By doing this the Levain should grow strong and fast and you still get the fiber and nutrition of the shifted bits.
Using the bran and bits in the Levain seems like this would thoroughly hydrate (over an extended length of time) the jagged and larger particles causing them to soften. This could lessen the likelihood of tearing the gluten.
Is my understanding accurate? Any thoughts on the above? Any additional thoughts?
dabrownman; I have greatly benefited by your many innovative ideas. NMNF tops the list. Thanks Much...
What I've been doing is to sieve out the bran the day before. Heat up most of your hydrating water to boiling, add a bit of your recipe salt and pour onto your bran, give it a stir and keep until you are ready to breadmake.
Prior to use I put it in the blender to reduce the bran particle sizes - may take 2 batches as it is gloppy stuff.
Seems to work OK; I haven't gone beyond 50% WW yet, though.
Lance, you may or may not have thought about. I’ve found that it is best to weigh the boiling water after it has been boiled. A fare amount of water weight is lost through evaporation. You may already know this, but I thought I’d pass it on.
I’m mulling over the idea of making the Levain out of boiling water/bran soaker. Of course adding the seed after it completely cooled. I’m thinking soft bran, super charged water, no loss of nutrition. Bran is great food for starters. Any thoughts? Am I over thinking this?
Bethany has done great work with the Bread Lab and I am happy to see this bakery of his will be taking off in the same notion of the varietal work he demonstrated at Bread Lab. I will be attending Wheatstalk this year and I hope he will be as well. I'd love to discuss some of his methods.
My bakery operates in a similar fashion, we grind our flour and use Organic, Locally grown, Spelt, Rye and Wheat along with Kamut in our products. Our dairy is much the same. Unfortunately in our area, the most we can sell a loaf for using natural methods is $6. We knew this before opening the bakery two years ago and have worked with our clientele to facilitate their needs, but also educate on other important factors in baking.
I wish them well, and I am sure they will prosper.
own grans, the mire local the better, but I sift out all the bran, but use it all, to make a bran levain to make the bread even more flavorful and open! I need to get him using a bran levain to take his baking up another notch:-)
$12 is ridiculous for a loaf of bread but he is in the most expensive place on the mainland for doing anything. I'm surprised anyone can afford it but I'm glad he is helping poor folks to enjoy a good loaf of bread. Hope he bakes for the food banks too. Nice to see hippies scan till live in SF too!
That idea appeals to me. In the past I’ve almost always used all of the ground grain in the dough. Your idea may be the best of both worlds.
So, you sift the grain. Because of this the loaf should be lighter. But you use the bran and large bits in the Levain. By doing this the Levain should grow strong and fast and you still get the fiber and nutrition of the shifted bits.
Using the bran and bits in the Levain seems like this would thoroughly hydrate (over an extended length of time) the jagged and larger particles causing them to soften. This could lessen the likelihood of tearing the gluten.
Is my understanding accurate? Any thoughts on the above? Any additional thoughts?
dabrownman; I have greatly benefited by your many innovative ideas. NMNF tops the list. Thanks Much...
Dan
What I've been doing is to sieve out the bran the day before. Heat up most of your hydrating water to boiling, add a bit of your recipe salt and pour onto your bran, give it a stir and keep until you are ready to breadmake.
Prior to use I put it in the blender to reduce the bran particle sizes - may take 2 batches as it is gloppy stuff.
Seems to work OK; I haven't gone beyond 50% WW yet, though.
Lance
Lance, you may or may not have thought about. I’ve found that it is best to weigh the boiling water after it has been boiled. A fare amount of water weight is lost through evaporation. You may already know this, but I thought I’d pass it on.
I’m mulling over the idea of making the Levain out of boiling water/bran soaker. Of course adding the seed after it completely cooled. I’m thinking soft bran, super charged water, no loss of nutrition. Bran is great food for starters. Any thoughts? Am I over thinking this?
Dan
Bethany has done great work with the Bread Lab and I am happy to see this bakery of his will be taking off in the same notion of the varietal work he demonstrated at Bread Lab. I will be attending Wheatstalk this year and I hope he will be as well. I'd love to discuss some of his methods.
My bakery operates in a similar fashion, we grind our flour and use Organic, Locally grown, Spelt, Rye and Wheat along with Kamut in our products. Our dairy is much the same. Unfortunately in our area, the most we can sell a loaf for using natural methods is $6. We knew this before opening the bakery two years ago and have worked with our clientele to facilitate their needs, but also educate on other important factors in baking.
I wish them well, and I am sure they will prosper.