February 11th CSB Note
This Weeks Share
Red Fife Whole Wheat Loaf
Cinnamon Raisin Bread
Stella's Chocolate Cake
The amazing fragrance flour can have! I was overwhelmed by the herbaceous and sweet wheat smell that hit me when I opened the bag of Red Fife flour from Anson Mills. This incredibly wonderful smell then translated into one of my favorite loaves this far, with a full body, nutty and slight caramel flavor. We are so lucky that farmers are starting to grow old varieties of wheat again even though their yield is usually much lower, but the flavor is superior to modern wheat, allowing us to bake these exceptional loaves of bread. As you will notice in the ingredient list, I used commercial yeast in this loaf beside the natural sourdough starter that I otherwise exclusively use for my breads. I went back and forth on this. Each loaf has less then 1/16 of a teaspoon but the effect this minuscule amount of additional yeast had on the texture of the loaf was so dramatic, I decided I would adjust my rules. The result is a loaf with a much airier crumb and lighter texture. It was worth it in my opinion. The dough is still fermented over the course of 30h and has a large percentage of wild yeasts in it, so all the health benefits of naturally fermented breads are still present! I guess sometimes you have to adjust your stringent self imposed rules to create a superior loaf of bread.
This weekend I will be putting together the March order forms, so if you have any request, things you haven’t seen in a while let me know soon!
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.