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π Baking a mix of hearty and sweet
Published 2 months agoΒ β’Β 3 min read
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Baking a mix of hearty and sweet
I always find the time between Thanksgiving and Christmas interesting. I'm still firmly in baking mode here, but the large build-up to Thanksgiving leaves a bit of a wake after it's over.
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I still want to bake large, crusty breads (always!), but I also desire the sweeter side of things. And definitely, I need a bit of a break, too. A rest before baking builds up again as December moves on.
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This week's newsletter is a collection of the things I always return to, no matter how much baking I've been doing. A mix of nourishing, hearty breads that seem always to be a staple here (like my fifty-fifty whole wheat) and good old fashioned cinnamon rolls (that taste anything but).
Baking Help: What's the difference between a low-seed and high-seed starter or levain?
Sourdough Links: What's wrong with white bread?
π Fifty-fifty Whole Wheat Sourdough
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The interplay between freshly milled whole wheat and bread flour creates a loaf with remarkable complexityβnutty, slightly sweet undertones from the whole grain complemented by that classic sourdough tang. The texture hits the perfect balance: an open, tender crumb structure while maintaining enough strength from the bread flour.
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For me, it's the ideal everyday loaf that delivers both flavor and nutrition without compromising fermentation or final volume.
Sourdough discard adds a subtle tangy flavor and creates an amazingly chewy texture in these sugar cookies. It's also a satisfying (and economical) way to use up starter that would otherwise go to waste. The result is a deeper and more character cookie than traditional sugar cookies.
This is one healthful loaf. It is packed with wheat bran, oats, sesame, pumpkin seeds, sunflower seeds, and flaxseedsβyet the flavor is mild and just a touch sweet.
Bagels are always the answer. When I'm unsure what I feel like, having a batch of these (and always a batch in the freezer!) completes any breakfast or lunch.
I'm always in the mood for cinnamon rolls. For me, December is the month of the roll, and I like to have these scattered throughout to elevate the weekend.
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I usually prep the dough on Friday and take it to cut the individual rolls, let proof on the counter for an hour, then pop them into the fridge overnight. On Saturday, take them out early and let them finish proofing until very puffy, then bake and have them for breakfast or brunch. Perfect!
Your recipes generally call for building the levain with a 1:2:2 inoculation (sometimes, 1:1:1?), whereas Chad Robertson's basic recipe calls for one tablespoon of starter and 200 grams each of water and flour. (I think he also recommends 1:10:10.) So far as I was concerned, the sole difference between a low and a high inoculation (seed) was the time it took for the levain to peak. Once the levain peaks, it makes no difference how long it took to get there; the bread will turn out the same. But is there any other impact on the process or the finished product?
The main difference in levain seeding is that it needs to be adjusted for scheduling. However, there are some implications for flavor. The longer something ferments, the more time bacteria have to ramp up, meaning it will have more bacterial activity and sourness. When trying to do something that's the most flavorful, I go for the longer-running levain. But these days, I like a 5-hour levain most often, it's very convenient.
π 2 Ways I Can Help You Today
If you missed my recent deep-dive on how to get a thin crust with your sourdough bread, it has a collection of tips and tricks to ensure you'll get that crispy, crackly crust no matter how you bake bread. β
I'm often asked how I store sourdough bread. I use a bread box, plus wax paper in dry winter months. Here's how: store bread to keep it fresh.
π What I'm Reading and Watching
What's Wrong With White Bread? (NY Times; Thank you, Julie!) The writer makes a case for instant yeasted white bread and its "mellow flavor profile." I think there's nothing wrong with this style of bread, but I prefer more flavor and longer fermentation times π. (LINK)β
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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