I still have yet to try this Hard White Spring Wheat.
I was wrong.
One of my earliest friends went BreadCore on me. He scoring some designs with a fancy schmancy lame, paying attention and is baking loaves. To thank me to be his eponymous baking consultant, he delivered me 7.5 lbs of 2 different small-batch flours that he loves.
The bread had good sourdough’s crust, feel, and crumb. My daughter and I ate the loaf very quickly
I was sent some small-batch, whole grain, locally sourced flour.
I attempted HRS wheat that was 70% and a Trader Joe’s AP. I kept 1/4 cup of plain water as the last loaf had been so sticky, but ended up putting in 2 tbsp of it anyways. The dough felt quite tacky but also dense.
With this bakeI reduced my counter temperature 5 degrees. I held back one Kadam for the fanciful Hebrew god to whom my parents committed the year of my entire life. In fact, I’d discovered that my buddy who baked at the same temps I did got a far explosively crumbastic crust onto his loaves. I chose so that I reduced the temperate, my oven must be running warm. The crust came out exactly as I had expected.
The dough warmed and it stayed a modest apartment for hours. I poked it just like its original round of fermenting had been done and the soup felt just. I expected it would be picked by proofing back up! After in the jar, the loaf did puff.
The the loaf came out of the oven looking beautiful. This bread reminds me of Brown Soda Bread in taste. Texture-wise it was moist, chewy and surprisingly sourdough-y. There was not any sourdough tang, however, which I found strange with the excess effort (placing it in the fridge and heating it up.)
Score one for logic and monitoring.
I opened the bag of Hard Red Spring Wheat. I baked my first loaf at 30 percent HRS and 70 percent Trader Joes AP flour. As I was fearful market flour would not drink more water compared to the HRS I did reserve some bread from the mix. I developed an extremely sticky ball of dough that climbed very well and wound up incorporating it all in. It baked up beautifully.
I will use the rest of the Hard Red Spring Wheat in an actual loaf of fruit and nut-filled Brown Soda Bread, as going for that flavor with this wheat looks like a good idea.
I’m a no-stress it’ll all work out from the bake. I am more than a decade into tasty waffles, pizza, pretzels, bread, and bagels and more than baking I do not like to worry. Baking is a food prep method that is fun and relaxing. I guess this is. I don’t weigh my components. My very first idea about specialty flour was”Fuck, this will complicate things!”
Once the dough appeared to be climbing just fine, I was unsurprised, however. Even quicker than I had anticipated. I decided, after 4 or 5 hours of watching the ball puff up, which I would put it in the fridge. This would enhance this bread’s flavor, enabling acetic acid to form and giving the bread more of this San Francisco sourdough tang.