September 2, 2018 - 4:23pm
Oat Flax and Sprouted Barley Sourdough
Oat Flax and Sprouted Barley Sourdough
TFLers have blogged before about the therapeutic benefits of baking bread - this has been my daily bread over the past few months, nourishment for body and spirit in challenging times, my therapy....
200 g mix of fresh milled, organic rye, spelt and Marquis wheat sifted; 800 g organic all purpose white flour; 750 g filtered water; 15 g sea salt; 225 g levain; 200 g porridge made with organic oat flakes, steel cut oats, fresh cracked brown flax; 150 g sprouted barley. FDH estimate 85%. Cold proofed overnight and then baked covered 25 minutes, 500 F; 10 minutes, 450 F; uncovered 20 minutes, 450 F.
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And I totally ran out of adjectives for that crumb picture! It is more than amazing, stupendous and phenomenal!
Glad you are back posting. I missed seeing those gorgeous loaves!
Thanks Danni
There were lot of complex reactions going on in this bake that resulted in such a beautiful crumb and blisters. Very nice indeed.
Thanks pul...I never get tired of pulling bread out of the oven and seeing the final result of all those complex reactions. The transformation of flour, water, salt, yeast into bread is a remarkable thing.
and I just love that little 'curl' on the top....And that a crumb photo, just want a slice...my son just cuts bread and eats it as a thick slice without anything on it many times...he would surely enjoy yours! Kat
Thanks Kat - your son knows how to appreciate good bread...and he's fortunate to have a mom that bakes good bread!
Nice to see you post from time and surprise with beauty after beauty.
Hi Pal, thanks for your kind comment. Has your teaching career started? School has just resumed after the summer break here, lots of kids heading back to school this week.
I'm about to get there. Thank you!
I'm so glad to see a post from you :) Your loaf looks wonderful, love the blisters on the crust and the crumb is top notch!
Yeah, baking make things better, doesn't it? I think its just one of those inexplicable things to be grateful for.
Happy baking David
Ru
Thanks Ru
The crumb is great but we like the crust even more. Really dark brown and crunchy all the way around. Whole grain, porridge and sprouts. Nice! What did you you do with the bran?
Happy baking
Hi Dab, thanks for having a look at my post...I have taken to using a little bit of sesame seed and bran sprinkled over the loaves once they're in the proofing baskets. When the loaves are turned out for baking it has settled onto the loaves along the bottom edge and bottom of the bread and adds a nice little bit of extra nutty flavour to the crust. The rest of the bran goes into my starter. Hope you're doing well.
Looks nice and moist and open just like this style of bread should have. Great scoring as well.
Welcome back and I hope you are doing better.
Regards,
ian
Thanks Ian...I am stuck on porridge breads still, lots of variations yet to explore. Things are still a bit challenging here, I appreciate your kind thoughts. Hope you're well.
certainly a show stopper. The crust and crumb are amazing. I am glad you get relief in baking. I know after 40 years I to have sought the kitchen and having busy hands as a way to ease the mind and spirit. c
Thanks Caroline, good to know you have found a way to ease your mind and spirit, stay the course and be well!