The bachelor's party bake

This was hectic. Baked 12 loaves (2 of each type) and 3.5kg of granola for the bachelor's party that the husband was organizing. Prepped the levains all in the morning before I left for work (cycled to the train station in record time), and started mixing dough the moment I was home at 8 pm. Was done baking 10 loaves at 3:30 am, and then had to bake the oat loaves at 8 am as they need a much longer rise.

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Recipes:

60% rye

40% einkorn-emmer malt

100% durum semolina

50% oat

50% spelt (I replaced the 30% autolysed emmer in the original recipe with 20% red spelt)

The holey white was a request from my brother-in-law AKA the groom for whom the bachelor party was organized. When asked what bread he would most like me to bake, he said "a very holey mostly white bread with a thick crust". 

I initially went with a simple full white SD loaf, 20% levain, but I was really disappointed with the taste. It surely was holey, but after eating really colourful grainy loaves for so long, it's very hard to go back to a full white loaf.

I then decided to do a 90% white and 10% wholewheat. I thought that with a mostly white bread, a good long poolish for most of the white and a little bit of SD complexity with the wholewheat might be interesting. So that's what I did, and it tasted fabulous. I was very pleased with it. For the sake of completeness, this is the very basic recipe:

Holey white 

For a 800g loaf

Make a 24 hour poolish with 300g of white flour, 300g water and 1/10 teaspoon of IDY. 

Make a 10 hour levain with 50g of wholewheat, 4g of starter, and 45g of water.

When mixing the dough, simply add enough white flour to the levain and poolish to make a manageable dough. I ended up mixing 89g of flour, making it 78% hydration. Add 12g of salt and 1/8 teaspoon of IDY.

BF took 4 hours and proofing took 1.5 hours. I should have scored this deeper than my usual wholegrainy type loaves as the oven spring with this was tremendous. Baked it at 220 C for 40 mins. 

And yesterday, for a little treat with my parents-in-law, we decided to have some molten chocolate cake (picture above). My go-to quick dessert for extreme satisfaction. 

Molten dark chocolate cakes

For three individual cakes

Melt 60g of chopped 70% dark chocolate with 30g of unsalted butter over hot water. In the meantime beat 1 egg and 1 egg yolk with 3 tablespoons of sugar until very thick, about 8 mins (whisk leaves very clear trail in batter when lifted).

Mix the chocolate+butter into the egg batter gently, then also gently whisk in 1 tablespoon of flour. Put about 3 big tablespoons of this into each ringform which has been buttered and floured (it should come up to about half the form), each set on a square of baking paper.

Chill in the fridge until you need to eat, heat up oven to 200 C then put these in on a baking tray for about 9-11 mins. Keep an eye on them at the 8 mins mark - you know they are ready when you see the sides rise, and the middle is only slightly set, still very wobbly. I transport each to a plate, pull off the baking paper below while holding the form, and gently encourage the cake to slide down the form as I pull it up (use a small knife to dislodge any small sticky sides).

This recipe uses way less sugar and butter than most others, so increase amounts if you want something sweeter and more molten...