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π Crusty loaves and fruit galettes (or pies)
Published 2 months agoΒ β’Β 3 min read
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Crusty loaves and fruit galettes (or pies)
This past week, I've been baking with a variety of grains in testing: whole spelt, sifted durum, and a high-extraction wheat.
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This recipe isn't quite ready for prime time just yet. I want to try a more slender shape and pronounced tipsβalmost like a demi-baguette, but not quite that far.
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But, I'm super happy with the flour blendβspelt and durum work super well together, it's no wonder they're two widely used grains out in Italy! Check them out:
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I settled on a blend of 60% medium-protein white flour, 30% whole spelt flour, and 10% durum extra fancy (very fine). Still lots of lift and lightness from the white flour, but lots of nutty goodness from the spelt, and a golden, crispy crust from the durum.
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If you have these flours, definitely give them a try.
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In this week's newsletter, some baking inspiration for spring, and if you have fruit starting to roll in, a few ways to put it to good use.
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Read on!
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In this week's newsletter:
Recipes: My best sourdough bread, any-fruit galette (so easy!) or pie, sourdough clafoutis, apricot and lavender sourdough
Reader's Baking Question: It's getting hot, how can I adjust my fermentation?
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π Quick Italy Travel Update!
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Many people emailed me about wanting to join my trip in Italy, but there weren't any single-occupancy spots leftβwell, I've worked to get a few more open for everyone.
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If you want to join me in Italy this September, join now. It's going to be a seriously fun trip!
This loaf is my go-to when I have to impress. This recipe offers numerous tips on achieving a super light and airy interior with rich flavor. Hands-down one of my favorite breads to make (in fact, I'm mixing a batch right now).
This discard crust recipe has become my reliable workhorse in the kitchen. I always keep a disc ready in the freezer.
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Whether it's market-fresh strawberries calling my name or forgotten blueberries in the back of the freezer, I'm prepared to transform what might otherwise be waste into something consistently excellent whenever inspiration strikes.
I'll be leaning on this recipe pretty heavily once my fruit trees start producing, but in the chance you have some at the market, it'll transform even less-than-ripe fruit into an incredible dessert!
One of my favorite loaves this time of year: dried apricot and culinary lavender. This screams spring, and anything with apricots and walnuts, I'm sold on.
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If you don't have lavender, you can omit it from the recipe, and the loaf will still be incredible!
I live in Houston, where itβs hot & humid, so I struggle with BF. Things seem to overferment. For example, for my loaf today, the counter temperature during stretch and folds was 78, and the inside of my dough was just above 80. I struggle with adding that extra 50g of water because it becomes so wet and soggy, even a little of it. I did my three stretch-and-folds, divided them, and put them in the fridge. Having a warm house and a shortened BF time because itβs so warm seems complicated. Iβm open to suggestions.
Yes, hot and humid is challenging. For your location, I recommend adjusting the water content in recipes to suit your flour and local environment better. Shortening the bulk will work, too, but I tend to use cold water when mixing in warm climates to help cool the dough and offset the temperature difference. This works a bit, then shorten the bulk a bit too, if neededβa combination!
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Hope this helps. I have some more tips on baking in hot climates here:
I'll send you another email soon (tomorrow) with some Mother's Day baking inspiration!
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P.S. If you missed my review of the new, super sleek, and super useful Ooni spiral mixer for the home, check it out. I've been mixing quite a bit in here lately, and it's just the right size.
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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