tag:blogger.com,1999:blog-2662563451197485408.post4989461067377362183..comments2023-05-30T09:00:25.594-07:00Comments on Farine: 50% Whole Red Fife Wheat BreadUnknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2662563451197485408.post-16141731453724229682012-06-07T13:20:31.211-07:002012-06-07T13:20:31.211-07:00You did an awesome job! I savored each word, and ...You did an awesome job! I savored each word, and wish I could try it too, but I bet different types of flour will affect the end result too much<br /><br />You know, I will soon be moving to Kansas, and I'll be in touch with you to "discuss flour" - they've got some amazing types milled right in the state and sold in bulk, I might need some guidance and advice from you. (probably by email)<br /><br />Great post!SallyBRhttp://bewitchingkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-58300499185803668152012-06-07T08:13:30.201-07:002012-06-07T08:13:30.201-07:00Hi Connie, yes, salt and starter are added after t...Hi Connie, yes, salt and starter are added after the autolyse (I will add that to the post, thank you!). In answer to your second question, he actually lets the dough ferment quietly at cool temperature for 18 hours before doing the fold, then another two hours and he divides and shapes. So the total bulk fermentation time is 20 hours. The trick to having no acidity whatsoever is to use a low percentage of starter and to never use the fridge. I don't know if not using the fridge is a possibility where you live. Keep me posted as to the results you get if you try it and thanks for stopping by!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-48094353106007812012-06-07T01:13:24.620-07:002012-06-07T01:13:24.620-07:00The first challenge is the broken Kitchen Aid. I h...The first challenge is the broken Kitchen Aid. I have to fold / kneed the dough by hand. I am going to bake again a Swiss Bread which is called "Ruchbrot" using a special flour in Switzerland (it is wheat). It is milled after the heart of the grain is removed and it is strong flour with a excellent taste. Basically all vitamins and minerals of the shell are in the flour (without the bran). It has a high hydration of 80% (180). <br />Probably nothing compared with the Red Fife Wheat which looks amazing. I specially love the texture and the bran flakes in the freshly milled flour. I'd like to put my hands and my nose in it...bernd's bakeryhttps://www.blogger.com/profile/05065427950368604690noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-64922897346338923002012-06-06T21:24:45.422-07:002012-06-06T21:24:45.422-07:00Hi Farine, almost the same, yours and Cliff's ...Hi Farine, almost the same, yours and Cliff's version. I would be very happy with your version, I can almost taste and smell the flavors. I will try to bake my own version, with what's available in my pantry. I'm intrigued by Cliff's formula and timeline, especially when you mentioned no acidity whatsoever. But I've 2 questions: <br />1. when do you add salt and starter? Final dough: ... Autolyse: 20 min (no salt, no starter). <br />2. you lost me with the timeline. Does Cliff leave the dough for 17 hours (between 12.00 AM and 5.00 AM the next morning?) So he bakes the loaves at 7.00 AM?Conniehttp://mydiscoveryofbread.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-61086984997250656882012-06-06T14:14:57.530-07:002012-06-06T14:14:57.530-07:00Thank you, Barbara, you are really too kind! Yes, ...Thank you, Barbara, you are really too kind! Yes, it makes sense to bake bread at home with a certain percentage of whole grain since it is more nutritious. I have learned that some wheats are not as pleasant as others though. The Red Fife is unique in that it is very fragrant without being overbearing and it has great baking properties. If you had access to some older wheat varieties in Sweden, maybe you could try them?MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-43703857497322726002012-06-06T14:01:13.253-07:002012-06-06T14:01:13.253-07:00Hello Bernd! I know exactly what you mean. Being a...Hello Bernd! I know exactly what you mean. Being at work and itching to put your hands on some flour and water instead of a computer keyboard! I remember before I was retired, I used to look forward so much to Thursday nights when I could get my levain out and give it a feed and it smelled so delicious and it announced a baking weekend and I loved it!<br />Thank you for your kind words about the article. Yes, it is quite stressful to have an unruly dough but it is also a challenge and therefore part of the fun! What will you be baking this weekend?MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-19788676821887286022012-06-06T12:29:38.358-07:002012-06-06T12:29:38.358-07:00and thank you for sharing all this knowledge with ...and thank you for sharing all this knowledge with us. your posts are way more informative than any book on bread I have ever read. about this loaf... well, the outcome looks very good looking at the airy crumb and the very nice crust. 50% whole-wheat really is a challenge for a baker, I can only imagine... will keep this post in mind if I venture on the tough whole-wheat side.My Italian Smörgåsbordhttp://www.myitaliansmorgasbord.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-90444481571364438872012-06-06T01:51:39.693-07:002012-06-06T01:51:39.693-07:00Thank you so much for sharing the recipe and the p...Thank you so much for sharing the recipe and the procedure. Great article and as usual very inspiring. Unfortunately i was in the office when i read the article and i couldn't immediately start mixing a dough...<br />I can 100% empathize how you felt when it started deviating from what you have expected (dough is relaxing after a fold and gets flat). It still came out as a wonderful (and i guess delicious) loaf. It is almost impossible to reproduce exactly the same results at home (temperature, water, oven...). I really appreciate your posts, as they always remind me to remember the basics.bernd's bakeryhttps://www.blogger.com/profile/05065427950368604690noreply@blogger.com