October 30, 2018 - 4:17pm
This week's baking: 10-30-18
There really was enough bread in the freezer for most of a week, but I had an irresistible urge to bake bread, and I had promised to make a 75% whole wheat sourdough with home-milled flour, and last week's SJSD baguettes were so good and so gone ... ?
75% Whole Wheat Levain from FWSY, made with MockMilled whole wheat (and some rye)
The 75% Whole Wheat Levain's crumb
San Joaquin Sourdough Baguettes
And, last but not least, a Walnut-Fig Levain. It's good. It's the favorite of many of those with whom I share my breads.
Walnut-Fig Levain crumb
Walnut-Fig levain with Point Reyes Blue Cheese. Delicious!
I feel better now. ?
Happy baking!
David
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Comments
Glad that you're all better now, David.
Paul
"All better" is probably an overstatement. As you certainly know, mine is a chronic relapsing disease.
David
What an amazing crumb for a 75% whole wheat loaf. Thanks for posting that and your other bakes.
My eye caught especially that beautiful fig and walnut bread....A friend of mine gave me some walnuts and ever since then I have been pondering on using them for a bread...
What a beautiful selection!!!!! Kat
for sure. The SJSD is still the one bread I would be on a Deserted Island with every time. Nice baking as usual David.
Strong and spicy blue cheese is meant to be eaten with fig and walnut SD! I can't put blue cheese in bread unless I'm planning to eat the whole loaf myself since my mom can't take blue cheese... I have to follow your approach of spreading it on bread rather than putting it in the dough.
I couldn't pick my favourite out of the three: it'd be too cruel to state that one is inferior to the other :)
Exceptional as expected from you David. Glad to see you are really embracing the fresh milled flour as I have.
Happy Baking.
Ian