Thursday, 9 May 2013
Thursday Bread - Stretched and turned, not kneeded!
All of them developed using a no-kneed method.
The loaves on the right more-or-less follow the process described by Chad Robertson using a sourdough starter with a loaf of 70% white flour, 20% wholemeal, and 10% rye. Look here if you've not come across this before!
I've been using this method for similar loaves with success since reading his book 6 months ago. This is the first time however I try it for loaves and rolls using dried yeast - which seems to activate more quickly than my starter, and may not allow enough time for the gluten to develop properly without kneeding.
Those in the middle are made with Cann Mills 81% stoneground brown flour. The white flakes are barley and these loaves contain 10% barley flour and 10% barley flakes. The other two contain around 6% seeds - linseed, sunflower, and poppy.
The white rolls use Cann Mills organic stoneground white flour - which is a pleasant creamy colour - almost brown in fact. It leads me to think that most white flour must be bleached, I'll have to check this! The liquid used in this dough had a proportion of milk.