Monday, February 10, 2025

Happy Homebody Monday~ #5 it is about THE bread

Happy Homebody Monday to you!

 A beautiful winter day, filled with sunshine. 

Today was a bread day, new mixer & sunshine how about that!

I was sick all of last week, and am getting energy back, I was anxious to try not only the new mixer but the process of the "sponge" or autolyze.

I used the one loaf recipe provided at 

Grains&Grits  

To date this is the most beautiful loaf of wheat bread I have made. Took less time to rise, and rose higher than without the autolyze method, so it is a keeper.

I let it sit in the pan for 10 minutes, which is the sweating period. I learned that using this method, it slid right out of the pan, no utensils. It is turned on it's side to cool thoroughly. 

As with most things which are worthwhile, they are often not the easiest. There are learning curves, you just keep at it. 

I'm not saying I am a master, but have come a ways from September when I started milling my own wheat and making bread with it. 

Real Bread, real flour...

Want to learn more....

I would encourage you to begin,

BreadBeckers 


~ The joy is in the making~

Faith


 


Monday, February 3, 2025

Happy Homebody Monday #4 Bread Sponge Research

Hello Happy Homemaker Buddies!

HappyHomebody Monday's 

Welcome!

A little follow up on a previous posting where I mentioned bread sponge, asked if any of you have used this method, or have even heard of it. I had not. So I did a little research, I'm sure there will be more as I look into this because it peaks my interest.

It is not sourdough....

what I've read so far is that this is called a Preferment. Some of the key elements are mixed up together and allowed to get active & bubbly before the remaining amount of flour & salt are added. 

It is supposed to improve the flavors so they are more complex

and produces a lighter flufflier loaf. hmmm?

I do not know, or at least I suspect that this version of the sponge is different than the one in which  you prepare and use from when you want to make bread, it is kept in the fridge, not sourdough. The sponge is used to begin the ferment before you add the rest. 

 Although it intrigues me because they used this recipe in the 1940's and I love vintage recipes. Those are the one most traditional, which I prefer.   

I have seen some improvement in the last 2 loaves I did make. Freshly milled flour is slightly different than APF. Whole wheat tends to be more dense, and the rise not as high compared to white bread made with APF. I believe the mixing and kneading requirements are different also, because the bread being made is more dense because freshly milled wheat berries contain both the wheat & germ intact, while with APF it is removed during processing.

I combine most of the ingredients, not all of the flour, no salt on the preferment. It is mixed gently, and I let it sit about 1/2 hour until bubbly, then the remainder of the flour & salt are added, and I knead for 10 min or so.   

If you are interested in trying this method, the links below may be helpful. They very slightly one from the other, while the first one is more of a vintage style.

Chocoloate Box Cottage

Grits and Grains 

~ The joy is in the making~

 


Happy Homebodies!

CrochetbytheSeaEst2008(C)

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