My latest bake continues my recent obsession with sprouted grains in bread. I’ve been experimenting with them a lot lately and have found the flavor truly excellent. There is a nice sweetness to the sprouted grain and none of the bitterness that you find in whole wheat flour. Combine this with the great healthy benefits that come from sprouting grain and you have a great addition to many breads. Continue reading
In my last post, I experimented with spelt flour in a country bread. The flavor was very appealing with slight nutty undertones and the bread came out great! However, I’m never satisfied with my last bread and always want to push into new areas. So I decided to increase the spelt in the formula from 10% to 20%.
I didn’t stop there however, as at the last second I decided to add in polenta. I’ve tried using polenta in bread before and liked the result. There are a few steps to take when adding polenta or any grain for that matter into a bread.
Here at a Breaducation our goal is to get you to the point where you are comfortable enough and knowledgeable enough with the process of baking bread that you can create your own beautiful custom loaves of bread. We want you to be able to throw crazy flours and seeds and grains and whatever else you can think up in your bread and know it will come out well or at least learn something valuable along the way.
For inspiration, we will be sharing some of our own bread experiments on the blog from time to time. We hope you will enjoy checking them out and learning from them as we do! This week I tried my hand at a country bread with a spelt flour variation. Continue reading