I thought I'd share what I just found with like minded people.This came from under the root ball of a tree I'd guess was 100+ years old. The tree that blew over was on the edge of a small stream. 3-1/2" thick, 18" in dia.
Tim, very cool! Thanks for sharing! Heavn, lol. Sent from my SM-G960U using Grasscity Forum mobile app
bread: bread & butter & honey & Fiery Mountain Mamma powder: Sent from my iPhone using Grasscity Forum
Nice crust and crumb. That's an interesting condiment combination. What's in the Fiery Mountain Mamma powder? Top secret?
I haven't baked in 3 weeks and decided it was time. 25% spelt flour / 75% bread flour and 75% hydration. First loaf (crumb pic) didn't get a good slash but 2nd loaf turned out pretty good. Sent from here to there.
They both look great to me Chunk. As always, you set the bar high.Beautiful crust and crumb. And spelt flour too.
Thanks Tim. I sure like the nutty taste of the spelt flour. I fermented the dough all day yesterday on the counter then shaped the loaves and put them in the fridge overnight. I had the first one in the oven at 5:00 this morning and pulled the 2nd one out at 6:45. Something to be said about baker's hours lol! Sure did make some good French Toast!
That is one long ferment. I like doing things that way too. Many folks don't have the patience it takes for the extraordinary flavors we get with a long ferment.I was just going to sleep when you started baking, lol. I'll bet that french toasts was delicious..
That video I posted in here a while back about the 15 helpful tips for sourdough really helped me with understanding how taking your time with the ferment makes for a more flavorful bread. I'd really like to try incorporating some sprouted seeds in a loaf but it will be a timing deal with getting the sprouts ready at just the right time to fold into the dough.
I'm not at that level of bread making yet. That seems like it would take a few practice runs of sprouting before you could get the timing just right. I'm sure you have the patience to do it and it would be interesting to see a finished loaf. Now, I need to search the web to see a loaf with sprouted seed.
I know that there are mills that sell sprouted grains as a mash, probably for commercial bakeries. From what I've read, the sprouted grains have a better enzyme profile than malted grains, but I doubt as a home baker, that I could tell a difference. Let me know if you run across anything interesting we could try at home.
Just a sourdough made from my discard. I missed this bread for the past few weeks. The stores finally have organic bread flour again.