Slow Dough

[mockchoc]

I use bread baking as a way to get out of cleaning the house.;P Fact. I'm making this wreath bread for Christmas again. It's amazing!

natashaskitchen.com/wreath-bread-video/

I have a great sourdough recipe too. My starter was lost in the flood last year but I was sent some more. Yet to use it, it's dried and frozen. See if we get flooded again this year lol. Got to laugh right?

[slowcoach]

I seem to have stopped baking, I seem to have stopped eating bread.

I haven't given up, but I have stopped. The whole business needs a rethink. It suffered due to the pandemic limiting the availability of suitable flour. I have been using Spelt, which is all very fashionable and quite tasty but it makes turning out a quality loaf a lot of effort. So for now it is a cool kitchen which will be a good thing if summer returns.

[Netsuke]

Slow, I have bought Spelt bread here and while it is alright, it wasn’t full of taste. Remember this is commercial bread, not home cooked. I did find a very scrumptious bread a couple of years ago called Khorasan, I buy Khorasan Wholemeal. It has a slightly sweetish nutty flavour and could even be eaten by itself. At $8 something per loaf, it isn’t cheap, but it is just for one person and lasts me about ten days or more. It’s made by an independent company called Healthy Bake out the other side of town and their bread is delivered three times a week only to an independent grocer called IGA. The big boys Coles and Woolworths won’t get their hands on it which is good.

I tell all this because you might try sourcing Khorasan flour to try something new. I don’t know if it’s available where you are but it would be an interesting exercise.

[slowcoach]

A quick check reveals that it is very expensive, to try a Kilo would cost over €6 including delivery. But it was worth a look.

Worryingly it was also for sale in 100 gram amounts !

[wikki]

I baked with Khorasan wheat before. It is an old kind of wheat. It comes close to Durum wheat. Good for pizza and pasta and bread.
For me it is almost no different if I use wheat or spelt for my breads. Usual I mix different wheat flours, spelt and rye.
Tonight one bread will be rye wheat mix and the other will be wheat polenta mix.
I order my flour directly from the mill. At the mill I get 5kg flour for the same price than 1kg flour in the shop.

[auntieannie]

I bought something at the bakery that might be of interest to baking potters. It was a croissant where the dough had been prepared like pretzel dough (I.e. brined if I am not mistaken. A really interesting mix. I enjoyed it.

[wikki]

nothing for me. i don't like the taste.