So prettyyyy.... I'm going to have to play around with this!
My question is marginally related - how often should I be changing out the blade on my lame? Every video has a lame cutting like a hot knife through butter and mine has... mixed results. Should I be using a new blade every time? How quickly does dough blunt a razor really?
As far as the lame, you should get quite a few cuts from each new blade. Just cycle through the corners of the blade, changing the orientation so that a fresh one is exposed.
In a bakery I might change a blade 1-2 times/day, depending on how many loaves I have. At home I change relatively often, too. Whether I need to, or not, it does help overcome some of the challenges presented by tools that aren’t pro level.
I think it could work well--I do like beetroot in bread. Just keep an eye on the hydration. I like a steep because I can control the hydration. Maybe grate some beet, puree with water, and strain to get the required quantity. Beet is also adding quite a bit of starch so keep an eye on the browning, too. I would probably wrap the beet dough inside the white for maximum WOW when you slice. Let me know how it goes!
That dough looks like PlayDoh, in a good way! Sweet scoring technique, elevating the bread on the tin! Eggwash makes it look like fine pastry! You Sir, are a Master!
Good Lord, forget about how it tastes, such beauty. Time for a coffee table book of your works of art, I would buy it instantly. (and I'm sure it tastes divine). Your baked goods sit in a room of their own, and one day they need to be immortalized! True works of art!
His book resides on my ottoman cum coffee table. It's a "coffee table book" because I say it is. :) Honestly, though, the photos in it are exactly what you'd expect from him.
Will see if I can procure them here in Switzerland… a nice new project to start for the terrace I assume the flowers are dried and crushed to be used later?
Have already found dried blue pea flowers at our local natural food store. To be shipped shortly.👍. Thank you for your original ideas and very precise videos. Might be lovely for fresh pasta as well… shrimp and scallop raviolis with a tarragon emulsion..
If the total flour for both doughs is 458g, that means we’ll preferment about 150g, total. I’m doing 33% because if we hydrate at 60%, that will align with the total milk amount. So, combine 150g of flour with 92g of warm milk and add about .5g (1/4 t) dry yeast. Knead to combine, cover and rest for 12 to 18 hours. Day two, divide the preferment in half (remember, one white dough, one blue dough). Break the preferment up in the final dough water (one will be water, one will be the pea flower water) then add the remaining ingredients. Knead until smooth and proceed.
Thanks for the info! When you say 33% preferment, does that mean 33% by total weight of the preferment (including flour+liquid+culture) or just the weight of the flour in the preferment?
Anytime we say preferment 20%, 33%, 100%, whatever, of TOTAL FLOUR, we mean that you should preferment that quantity of flour. So, if the recipe has 1,000 grams of flour, and we preferment 20%, that means 200g of flour go into our poolish, levain, etc. The portion of flour held in the seed culture for the preferment is too small to be of concern for home bakers. 👍
So prettyyyy.... I'm going to have to play around with this!
My question is marginally related - how often should I be changing out the blade on my lame? Every video has a lame cutting like a hot knife through butter and mine has... mixed results. Should I be using a new blade every time? How quickly does dough blunt a razor really?
Hey buddy!
As far as the lame, you should get quite a few cuts from each new blade. Just cycle through the corners of the blade, changing the orientation so that a fresh one is exposed.
In a bakery I might change a blade 1-2 times/day, depending on how many loaves I have. At home I change relatively often, too. Whether I need to, or not, it does help overcome some of the challenges presented by tools that aren’t pro level.
Hope you’re moving some this winter. 💙💙💙
M
Ah, so changing the blade once every 4 years is probably not ideal... good to know it's not just me! Thanks for the tip :-D
Moving to stay warm, moving to stay sane, moving to find community and support. Hope the same is true for you. 💙
Leah! Four years! 😬😂🩵💙🩵😂😬
Looks beautiful! Would love to know the % for a preferment. I have some sourdough culture that desperately needs some use.
Would roasted beet mush work in this recipe? I'm thinking maybe whizzing the water with the beet?
I think it could work well--I do like beetroot in bread. Just keep an eye on the hydration. I like a steep because I can control the hydration. Maybe grate some beet, puree with water, and strain to get the required quantity. Beet is also adding quite a bit of starch so keep an eye on the browning, too. I would probably wrap the beet dough inside the white for maximum WOW when you slice. Let me know how it goes!
M
I have many jars of canned beets. I'll use that water! I'll cut back on the added salt a bit. This will be fun! I'll let you know what happens.
That dough looks like PlayDoh, in a good way! Sweet scoring technique, elevating the bread on the tin! Eggwash makes it look like fine pastry! You Sir, are a Master!
Good Lord, forget about how it tastes, such beauty. Time for a coffee table book of your works of art, I would buy it instantly. (and I'm sure it tastes divine). Your baked goods sit in a room of their own, and one day they need to be immortalized! True works of art!
His book resides on my ottoman cum coffee table. It's a "coffee table book" because I say it is. :) Honestly, though, the photos in it are exactly what you'd expect from him.
wow beautiful bread. What does the blue pea bread taste like? or is it a neutral taste?
Neutral!
Just so colorful.. and spirit lifting in these cold frigid air moments.
Your woodpile is experiencing the “evaporation “ effect. We have the same phenomenon with wine… and our woodpile as well.
Where does one find the blue pea seeds? Such a wonderful idea and original as always.
Yes, wine, too!
If you google blue pea flowers you'll find lots of choices!
Thanks for the note!
M
Will see if I can procure them here in Switzerland… a nice new project to start for the terrace I assume the flowers are dried and crushed to be used later?
Yes, dried! Lots of options for purchase but might need to have them shipped. Have fun! 🩵💙🩵💙
Have already found dried blue pea flowers at our local natural food store. To be shipped shortly.👍. Thank you for your original ideas and very precise videos. Might be lovely for fresh pasta as well… shrimp and scallop raviolis with a tarragon emulsion..
I’d love that preferment info, please!
🩵💙🩵💙
Here’s what I’d do.
Preferment 33% of total flour.
If the total flour for both doughs is 458g, that means we’ll preferment about 150g, total. I’m doing 33% because if we hydrate at 60%, that will align with the total milk amount. So, combine 150g of flour with 92g of warm milk and add about .5g (1/4 t) dry yeast. Knead to combine, cover and rest for 12 to 18 hours. Day two, divide the preferment in half (remember, one white dough, one blue dough). Break the preferment up in the final dough water (one will be water, one will be the pea flower water) then add the remaining ingredients. Knead until smooth and proceed.
Let me know how it goes, Penny!
Thanks for the info! When you say 33% preferment, does that mean 33% by total weight of the preferment (including flour+liquid+culture) or just the weight of the flour in the preferment?
Anytime we say preferment 20%, 33%, 100%, whatever, of TOTAL FLOUR, we mean that you should preferment that quantity of flour. So, if the recipe has 1,000 grams of flour, and we preferment 20%, that means 200g of flour go into our poolish, levain, etc. The portion of flour held in the seed culture for the preferment is too small to be of concern for home bakers. 👍
This is gorgeous 😍 I've been playing around with a pink loaf this week and finally got the color right with hibiscus.
Oh, sweet. Would love to see that!
M
What type of scale are you using here? Looks high tech!
Regular scale for larger things, smaller scale (.1g to 100g) for small things. 🩵💙🩵